I didn’t know that something like Rieska exists until World Bread Day, but when I saw the entry of Miss Boulette I was hooked.

Rieska is a finnish flatbread and can be baked in different variations. They are baked without yeast or other leavening. This recipe, which stems from Scandi Food is made with mashed potatoes. The potatoes keeps the crump soft and moist, while the flatbread develops a thin crust during baking. Served still warm with a bit of butter this is bread is a real treat!

And because Zorra collects Breads baked after a recipe from  the WBD roundup for Bread Baking Day, I send this recipe to her!

And if you want to join my Blogevent for the 5. Blog-Birthday, there is still time until 30. November 2013!

Rieska

yields 4 flatbreads

• 300g mashed potatoes
• 100g flour Type 550
• 1 Egg Size L
• 3g Salt

Preheat the oven to 220°C.

Mix all ingredients to a slightly sticky dough, divide into four pieces and flatten each piece to a circle of 14 cm diameter. Place the flatbreads on a paper lined backing tray and prick with a fork.

Bake at 220°C for 15-20min.

Serve still warm with some Butter.