Rieska, a traditional Finnish flatbread, is typically made with barley, spelt, rye, or other whole-grain flour, and sometimes includes mashed potatoes for a hearty rustic bake that’s perfect with butter, cheese, or smoked fish.
This year marks the 17th anniversary of the Bread Baking Babes virtual baking group, and to celebrate, we had the opportunity to bake Finnish flatbread using any recipe we liked.
I chose to stay close to tradition, making a version with potatoes and wholegrain spelt flour—a simple yet nourishing combination that has been enjoyed in Finland for generations.
Rieska is a rustic, versatile flatbread that can be baked to have either a crispy or soft texture, depending on preference. It pairs beautifully with butter, cheese, smoked fish, or soups, making it a staple comfort food.
My Take on Traditional Rieska: Spelt, Potatoes & a Flax Egg Twist
Since my motto this year has been “do more with what you already have,” I used what was available in my kitchen—potatoes and spelt grains that I milled into flour.
The recipe I referenced and adapted Honest Cooking’s Rieska Finnish Potato Flat Bread called for an egg, but with the ongoing egg shortage, I opted for a flax egg instead. This worked well, helping bind the dough while keeping it plant-based.
Additionally, some recipes included baking powder, so I decided to add a bit for a slight lift while keeping the bread’s traditional character.
Fresh out of the oven, my flatbreads were crispy on the outside and chewy inside, but after sitting for a few minutes while I finished baking the batch, they softened slightly—a texture I enjoyed.
Dough Texture & Decorative Patterns
Rieska dough is traditionally pricked before baking to prevent bubbling and create an appealing texture. I saw different approaches in the recipes I reviewed, from simple fork pricks to more decorative scoring.
I experimented with both, using my pastry wheel to create triangles and squares and trying out my Uzbekistan bread stamps to add intricate patterns. While the bread stamps aren’t traditional for Finnish flatbreads, they worked beautifully on Rieska, giving each piece a unique, rustic look.
Adjust the Salt
I followed the suggested pinch of salt in the dough and also seasoned my mashed potatoes with salt and black pepper. However, I found the flatbreads could use a bit more salt if eaten plain. If you’re serving them with something naturally salty—like smoked salmon and fresh dill—the original salt level works well.
No Butter or Milk in the Mashed Potatoes
When preparing the mashed potatoes for Rieska, do not add butter or milk as you would for traditional mashed potatoes. The potatoes should be plain and slightly firm to maintain the right dough consistency. Adding dairy can make the dough too soft or sticky, affecting how the flatbreads bake.
Additional Tips for Making Rieska
Texture Variations: Bake longer for a crispier texture; bake slightly less and let them rest for a softer finish.
Serving Ideas: Enjoy with butter, cheese, honey, herbed cream cheese, or smoked fish.
Custom Designs: Try using a fork, pastry wheel, or scoring knife for unique patterns if you don’t have a bread stamp.
Rieska- Finnish Potato Flatbread with Whole Grain Spelt
- Yield: 4 Flatbreads 1x
Description
Rieska, a traditional Finnish flatbread, is typically made with barley, spelt, rye, or other whole-grain flour, and sometimes includes mashed potatoes for a hearty rustic bake that’s perfect with butter, cheese, or smoked fish.
Ingredients
300 grams (1 1/2 cups) plain mashed potatoes, cooled *see notes*
100 grams (3/4 cup) whole spelt or barley flour
1 large egg or 1 flax egg (1 Tbsp. ground flax meal + 3 Tbsp. water)
Pinch of salt (or more to taste) *see notes*
2.4 grams (1/2 tsp.) baking powder
Instructions
Cook the potatoes, let cool, and mash. Season with salt to taste. Leftover mashed potatoes can be used as long as they don’t include any butter or milk.
Mix the flax egg, if using. While the potatoes are cooling, add 1 tablespoon of ground flax meal in a small bowl and mix with 3 tablespoons of water. Allow the mixture to rest for a few minutes to thicken into a gel-like consistency before using.
Preheat the oven to 425 degrees F. (220 degrees C.) Line a baking sheet with parchment paper. For crispier bread, place a baking stone on the middle rack of the oven.
Combine the cooled mashed potatoes, egg or flax egg, whole grain spelt or barley, baking powder, and salt in a large bowl. Mix thoroughly until the dough forms a sticky, but manageable consistency.
Divide the dough into four equal portions. Place one or two pieces on the parchment paper and using lightly floured fingers, flatten each piece into a round disk, about 1/4 inch (0.5 cm) thick.
To prevent bubbling and create an appealing texture, use a fork, pastry wheel, or scoring knife to create unique patterns on the surface of each flatbread.
Place the baking sheet directly on the baking stone in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and slightly crispy.
The flatbreads are best served warm and topped with butter, cheese, or smoked fish.
Notes
Mashed Potatoes: Season with salt and pepper, if desired, but no butter or milk.
Salt: Adjust to taste. If you’re serving them with something naturally salty, a pinch of salt should be fine; otherwise, adjust the salt in the dough or serve with salted butter.
Storing the flatbreads: Leftover flatbreads can be stored in an airtight container for up to 2 days. Reheat in a toaster oven.
- Category: Flatbread
- Method: Baking Soda
- Cuisine: Finnish
Who are the Bread Baking Babes?
We are a group of bakers who get together every other month to bake bread! Please join us in creating Rieska, and share your results. Kelly, of A Messy Kitchen, is the host kitchen this month. Refer to her post for details on how to participate.
Check out our Facebook group to see the participants’ baking results during that time. If you would like to post your results with a Buddy badge on a blog, let us know in the comments or on the Facebook page.
The Bread Baking Babes
A Messy Kitchen – Kelly (host kitchen)
Bread Experience – Cathy
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
blog from OUR kitchen – Elizabeth
My Kitchen in Half Cups – Tanna
My Diverse Kitchen – Aparna
Thyme for Cooking – Katie (roundup)
Happy Baking! See you in the kitchen!
Cathy
hobby baker Kelly says
They look so beautiful with the bread stamps! I was tempted to try the potato version but stopped after the KA and the 100% barley. Now I need to see if I have potatoes to use up…
Cathy says
Thanks! The potato version is tasty in an interesting way. I’d like to try the barley version and the KAB version.
Laura says
So lovely you are highlighting this Finnish bread! If you want to be completely accurate, it’s actually spelled „rieska“ not „reiska“ (which would be pronounced very differently in Finnish) 😊 All the best from Finland!
Cathy says
Hi Laura, Thanks so much for catching that! I certainly do want to be accurate. I’ll edit the post accoringly. Thanks again!
karenskitchenstories says
Really nice Cathy! I can’t wait to try this version with my bread stamp that has been languishing in my cupboard.
Cathy says
Thanks Karen! My bread stamps have been languishing as well. It was nice to be able to utilize them.
Tanna says
This is perfectly brilliant! I really must try to use the the bread stamps! I’ve baked using the stamps but didn’t consider with this one. I don’t have potatoes but I might make an exception (trying to keep blood sugar under control). Yours is very flat and I must go for that. And the flax egg! That I must keep that in mind.
Cathy says
Thanks Tanna! You should definitely use the bread stamps with this flatbread. You don’t have to use potato, you can just use spelt or another whole grain flour.
Tanna says
I have been using a lot more spelt and truly enjoy it. I will probably try without potato first before I take that plunge. I do laugh at myself because I used to call myself potato woman as I was always finding potatoes in everything on my table. Now I haven’t had a potato on my table in 4 years. Odd.
Cathy says
Spelt is a great grain to experiment with. There are also versions of Rieska made with barley. I haven’t tried that yet.
Katie Zeller says
I like the potato version. Yours are flatter than the others I’ve seen – I like that, too. Smokes salmon, dollop of creme fraiche….I’m happy!
Cathy says
I liked the potato version. I enjoyed them warm with butter.
Elizabeth says
That looks so beautiful! …I wish I’d thought of using the bread stamp! (Next time.)
Cathy says
Thanks! Yes, there is always another bread to use the bread stamp on.
Judy says
Your version looks delicious. I may have to try it again using the potatoes.
Cathy says
Thanks Judy! You should try the potato version sometime.