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
Barley Flour – 100 gm
Potato – 300 gm
Egg – 1 / Yogurt – 3 tbs
Salt – 1/2 tsp
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.