Rieska - Finnish Flatbread
I needed something to spruce up our leftover lentil stew that was planned for dinner. This is such a quick and easy recipe and has never failed me. I usually make 1/2 of the total recipe and cook it in an 8x8 (well greased AND lined) pan. There are multiple recipes available on the web, and most of them use identical formulas overall. I have always followed the KA recipe and use rye flour as they suggest, but others say you can use barley flour. I opted to try that for a change, and substituted fresh milled barley instead of the same amount of rye. I didn't add any inclusions this time, but have done so in the past. In the past I have added various things, like a little caraway, or some pine nuts, or hulled hemp seeds. All were really tasty!
Usually this comes out approximately 50-70% thicker than this. The rye (predictably) does a better job at capturing gases and rising. The crumb is very soft and tender, almost cake-like. Quite yummy fresh out of the oven with some butter on top!
Comments
Looks delicious!
I discovered rieska after dental surgery. Soft muffins were allowed, but most muffins are sweet and I wanted something that was more savory to have with meals. I used the KAB recipe with barley, too. I also made some of the KAB Sour Cream Rye Muffins with ground spices instead of seeds and without the dried onions to keep them soft. Those were also delicious.
I'll have to look for that muffin recipe. I love rye, and those sound good too.
That looks wonderful Mary, nice bake. I’ll have to make some flatbreads eventually, I keep thinking that I need to but then other things come up.
Hope you’re enjoying the summer.
Benny
Thanks Benny! This recipe is especially helpful when you want something in an hour, instead of multiple hours/days. I think you might enjoy the rye version.
Mary