Rieska - Finnish Potato Flatbread - Honest Cooking and Travel

Name: Rieska - Finnish Potato Flat Bread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Finnish
Ingredients: 1 1/2 cups (300 g) mashed potatoes; 3/4 cups (100 g) whole spelt flour; 1 large free-range egg; Pinch of salt

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Back in Finland, one of my favorite things to have is my granny’s “Rieska“, which is a Finnish flat bread traditionally made with oat, barley or potato. My granny would bake the bread in her giant wood-fired oven and it was the best thing to have with ‘gravlax’ (salt cured salmon).

In Australia, where I now live, I make this simple version of Rieska, which is so easy and quick to make but takes me right back to Finland. Served with smoked or cured salmon and fresh dill – it is simply delicious.

Rieska 101 – Basic Tips

1. Cooling the Mashed Potatoes:

Ensure the mashed potatoes are cooled completely before mixing to prevent the dough from becoming too sticky. Leftover mashed potatoes work beautifully for this recipe.

2. Choosing the Right Flour:

Whole spelt or barley flour gives Rieska its authentic flavor and texture. You can substitute all-purpose flour if needed, but it will result in a milder taste.

3. Shaping Tips:

Keep your hands lightly dusted with flour when flattening the dough. Aim for a uniform thickness to ensure even baking.

4. Baking Notes:

Rieska bakes quickly at a high temperature, so keep an eye on it to prevent over-browning. Pricking the dough with a fork not only helps release steam but also gives it a traditional look.

5. Serving Suggestions:

Top with butter, smoked or cured salmon, and dill for a Scandinavian-inspired treat. Alternatively, enjoy it with cream cheese, sliced cucumbers, or even as a side to hearty soups.

How to Make Rieska – Finnish Potato Flatbread

1. Preheat the Oven:

Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper to prevent sticking.

2. Prepare the Dough:

In a large mixing bowl, combine the cooled mashed potatoes, whole spelt or barley flour, egg, and salt.
Mix thoroughly until the dough comes together into a slightly sticky consistency.

3. Divide and Shape the Dough:

Divide the dough into four equal portions.
Dust your fingers lightly with flour to prevent sticking, then flatten each portion into a round disk, approximately 1/4-inch (0.5 cm) thick, directly on the prepared baking tray.

4. Prick the Dough:

Use a fork to prick the surface of each flatbread. This helps to prevent bubbling during baking and creates the signature texture.

5. Bake the Flatbread:

Place the baking tray in the preheated oven and bake for 15 minutes, or until the edges are golden and slightly crisp.

6. Serve:

Serve the flatbreads warm, topped with butter, smoked or cured salmon, and fresh dill.

Recipe Notes:

Mashed Potatoes Tip: Use plain mashed potatoes without added butter or milk for best results.
Texture Adjustment: If the dough feels too sticky, add a small amount of flour, one tablespoon at a time, until manageable.
Storage: Store leftover flatbreads in an airtight container for up to 2 days. Reheat in a toaster or oven to restore their softness.