When I was looking for a flat bread for the alphabet R, I came across this Finnish potao flat bread Rieska. With potato as the base, this flat bread was so different from the normal all purpose ones. So I immediately bookmarked the recipe. BAsed on the ingredient used, rieska comes in four varieties. Perunarieska made with potato, Ohrarieska made with barley, Ruisrieska made with rye and Ruisrieska made with milk. They are served warm with butter and consumed with milk.
Today’s version combines barley and potato, so the author stopped with the name Rieska. These are baked until golden. If you pat the dough thin, you will get nice crunchy rieska, but with a little thicker discs, you will get soft rieska. I served it along with butter and tomato sauce. Recently I have started adding carbs in my diet and I felt that I should taste these, as I was skeptical to serve Sruti with barley. I rather enjoyed the breads since it has been a long time I had breads. I was really happy that the breads were amazing. I have added an egg in the dough, but if you want to make it eggless, then add two to three tablespoon of yogurt instead.
Recipe Source: Honest Cooking
Makes 4 Breads
Ingredients:
Barley Flour – 100 gm
Potato – 300 gm
Egg – 1 / Yogurt – 3 tbs
Salt – 1/2 tsp
Procedure:
Preheat oven to 220°C.
Boil, peel and mash potatoes.
Add barley flour, salt and an egg and combine to make a soft and sticky dough.
Apply some oil in your palms to easily handle the dough.
Divide the dough into four equal portions.
On a greased baking tray, pat the dough into thin discs.
With the help of a fork prick on the surface of the disc.
Bake in preheated oven for 30 minutes or until golden.
Serve it hot out of oven.
Rieska Recipe
Ingredients
- Barley Flour - 100 gm
- Potato - 300 gm
- Egg - 1
- Salt - 1/2 tsp
Instructions
- Preheat oven to 220°C.
- Boil, peel and mash potatoes.
- Add barley flour, salt and an egg and combine to make a soft and sticky dough.
- Apply some oil in your palms to easily handle the dough.
- Divide the dough into four equal portions.
- On a greased baking tray, pat the dough into thin discs.
- With the help of a fork prick on the surface of the disc.
- Bake in preheated oven for 30 minutes or until golden.
- Serve it hot out of oven.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
[inlinkz_linkup id=783055 mode=1]
Wow ! This is such a rustic bread ! I am loving the texture of this bread , it’s very earthy !
Glad you gave the substitute for egg so it becomes easy to try with out a glitch . I am definitely trying this one as I like the idea of using a gluten free flour .
Potato in the flatbread sounds lovely Gayathri! Need to try this asap! Looks so beautiful with the perfect golden brown colour! Yum
Such a crusty and rustic flatbread, have baked this rieska long back with rye flour and loved it to the core with some spiced cream cheese. You have nailed it prefectly.. Awesome pick Gayathri.
That is such a delicious bread with barley flour. Great find, Gayathri. I am just wondering if 30 minutes would be a long time for the thin breads to bake.
Thanks Harini. It is for the crisp texture. If you want softer bread, then you can reduce the baking time.
thats great, having potato as a base, this bread looking so crispt and I can smell baked potato from the screen itself . surely be a lip-smacking bread.
This is surely a super duper choice for R. Nice to know you have started adding carbs, its been so long right. And nice to read about all the versions this basic bread has!
This flatbread is so different and looks so yummy. Heard about Rieska for the first time. I’ve got a bit of barley flour in the fridge so using it up will be easy now.
Very unique choice.. and totally llove it… Never heard about this ..
Unique find and the bread looks so rustic. Amazing.
The bread looks so rustic and amazing. A beautiful choice for the letter.
Such a nice bread with a potato base. I have never used barley flour in baking but I can imagine its flavor! The bread looks so crisp !
Oh Wow! What a recipe with barley flour. I have some in my pantry waiting to be used and I am so going to make this soon. Love the beautiful hand patted flatbread.
Since barley itself makes a very hard roti, so I generally add lot of potatoes to make a soft and very delicious roti . Never knew the same is a special bread from Finland 🙂 Next time when I’ll make it, then it will have a name