Ecomely

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Rieska: photo of the dish
Illustrative photo: Hellahulla (Hellahulla) — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Rieska

A traditional Finnish flatbread made with barley or wheat flour and baking soda, cooked in a pan or oven. Light and crisp at the edges, it is eaten warm with butter or served alongside soups.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. In a mixing bowl, whisk together the two flours, the baking soda and the salt so they are evenly combined.
  2. Gradually pour in the buttermilk and mix with a spatula until you have a soft dough, without overworking it.
  3. Divide the dough into 4 balls, then roll each one out with a rolling pin into a disc about 1 cm thick.
  4. Prick the surface of each flatbread with a fork so it doesn't puff up too much.
  5. Heat the oil in a heavy-based pan over medium-high heat.
  6. Cook the flatbreads for 4 to 5 minutes on each side, until golden in places.
  7. Place them on a rack and cover them with a tea towel so they stay soft.
  8. Serve lukewarm, spread with butter or topped with quark.

Variations and tips

Using what's available here. If you don't have buttermilk, mix 250 ml of milk with a tablespoon of lemon juice and let it rest for 10 minutes.

Sweet version. Add 1 tablespoon of sugar to the dough and serve with blueberry jam.

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Original Ecomely recipe.