Rieska, this bread is quite a popular one in Finland which is usually baked with healthy grain aka Barley flour. Though Rieska is a traditional Finnish flatbread, its preparation varies across the country. As i told earlier often it’s made with barley flour, sometimes this bread calls for oat or rye flour, and even potato which is popular as well. The thickness of rieska can vary too from cracker-thin to thick-and-bready. No leavening agents is needed for making this thin crispy flabread, however some Rieska recipes calls for baking powder if baked as a thick bread like Rieska. I went with a thin, crispy flatbread with mashed potatoes, which is a popular version of Rieska. Usually baked at high temprature, this bread are baked in tandoor/wood fired like oven, but its really easy to bake this crispy flatbread at home itself. With less efforts and less ingredients, this Rieska gets ready very much prefectly at home with simple ingredients in it.
The original recipe of thie Scandinavian bread calls for either spelt flour and barley, but i went with spelt flour and quick cooking oats as oats is always added in most of the Rieska. Obviously this bread is very healthy and rich in fiber. When enjoyed with herbed cream cheese or with some chunky sauce, these flatbread tastes absolutely delicious. We had this Rieska with some potato and chickpeas salad and we loved it. Coming to this Finnish flatbread, the original recipe calls for an egg, which i completely skipped here by replacing with flaxseed meal. And this Rieska is going for this month's blogging marathon as am running with A-Z baking around the world as theme. We have been blogging non-stop since 2 weeks with Sundays off.My fellow marathoners are bringing out many incredible bakes one by one,each and everyday and my bookmark list is getting already overbooked. Seriously am enjoying this whole month of blogging.
Recipe Source: Here
1+1/2cup Mashed potato
1/2cup Spelt flour
1/2cup Quick cooking oat
1tbsp Flaxseed meal
Salt
Preheat the oven to 428F/220C. Mix the flaxseed meal in warm water and let it sit for a while.
Now take the mashed potato, spelt flour, quick cooking oats, flaxseed meal mixture salt, add enough water and make a dough.
Dough may be sticky but dont worry. Divide the dough into 4 portions.
Place a ball of dough on a baking tray line with baking paper and flatten it with flour dusted fingers as a round shaped disk.
Continue the same process with the remaining dough.
Prick the bread with fork and bake for 15-20minutes.
Serve warm with butter or any spreads of your choice.
The original recipe of thie Scandinavian bread calls for either spelt flour and barley, but i went with spelt flour and quick cooking oats as oats is always added in most of the Rieska. Obviously this bread is very healthy and rich in fiber. When enjoyed with herbed cream cheese or with some chunky sauce, these flatbread tastes absolutely delicious. We had this Rieska with some potato and chickpeas salad and we loved it. Coming to this Finnish flatbread, the original recipe calls for an egg, which i completely skipped here by replacing with flaxseed meal. And this Rieska is going for this month's blogging marathon as am running with A-Z baking around the world as theme. We have been blogging non-stop since 2 weeks with Sundays off.My fellow marathoners are bringing out many incredible bakes one by one,each and everyday and my bookmark list is getting already overbooked. Seriously am enjoying this whole month of blogging.
Recipe Source: Here
1+1/2cup Mashed potato
1/2cup Spelt flour
1/2cup Quick cooking oat
1tbsp Flaxseed meal
Salt
Preheat the oven to 428F/220C. Mix the flaxseed meal in warm water and let it sit for a while.
Now take the mashed potato, spelt flour, quick cooking oats, flaxseed meal mixture salt, add enough water and make a dough.
Dough may be sticky but dont worry. Divide the dough into 4 portions.
Place a ball of dough on a baking tray line with baking paper and flatten it with flour dusted fingers as a round shaped disk.
Continue the same process with the remaining dough.
Prick the bread with fork and bake for 15-20minutes.
Serve warm with butter or any spreads of your choice.
Priya the bread sounds very simple to make , baking it in firewood oven will give it a nice smoky flavor , will ask my son to bake it while let me try it at home . Can I use regular flour or some other flours too ?
ReplyDeleteWow! Wow! I can just close my eyes and imagine how awesome this mist have tasted...looks fabulous. Mashed potato and spelt flour sounds delicious.
ReplyDeleteEven I am facing the over bookmarking syndrome....need a few months to bake them all. This one just has to be bookmarked!
@vaishali sabnani Yea you can regular flour or else whole wheat flour if you want.
ReplyDeleteSpelt, oats and flaxseed wow.. that's a power house of nutrients! The flatbread looks awesome. Couldn't agree more on the bookmarks, it's been a great feast for the eyes with amazing bakes from all our fellow marathoners.
ReplyDeleteWow! Such healthy ingredients in a flatbread is welcome indeed!!
ReplyDeleteWhen I saw the ingredient list, I bookmarked it right away. I am yet to bake with spelt flour. This looks awesome.
ReplyDeleteI have spelt flour and I can do this..looks awesome Priya..very nice..
ReplyDeleteSpelt and mashed potato in flatbread sound super interesting. You have made them perfectly round shaped. Bookmarked
ReplyDeleteVery interesting flatbread from Finland Priya. It looks crispy and delicious.
ReplyDeleteThis was on my bake list for this alphabet but many something else instead. This is a nice variation of a flatbread and indeed with a very different texture.
ReplyDeleteAwesome pic for R . It doesn't even like like a potato flavored bread though!! Please pass me some!!
ReplyDeleteHey this recipe is very easy. Will definitely try this flat bread.
ReplyDelete