Description
Simple Finnish flatbread made with mashed potatoes and whole-grain flour. Soft, tender, and ready in minutes!
Ingredients
Units
Scale
- 1 1/2 cups (300 g) mashed potatoes
- 3/4 cups (100 g) whole spelt flour
- 1 large free-range egg
- Pinch of salt
Instructions
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper to prevent sticking.
- For 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.
- 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.
- Use a fork to prick the surface of each flatbread. This helps to prevent bubbling during baking and creates the signature texture.
- Place the baking tray in the preheated oven and bake for 15 minutes, or until the edges are golden and slightly crisp.
- Serve the flatbreads warm, topped with butter, smoked or cured salmon, and fresh dill.
Notes
- For a softer texture, add 1-2 tablespoons of milk to the dough.
- Whole wheat flour can be substituted for spelt flour for a nuttier flavor.
- Store leftover rieska in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: Finnish
Nutrition
- Serving Size: 1 flatbread
- Calories: 200
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 50