Quick Finnish Flatbread with Oats and Barley (Rieska)
An easy, everyday flatbread made with oats, barley and buttermilk. Only 30 minutes from start to finish!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup old fashioned rolled oats + 2 tablespoons for sprinkling
- 1 cup barley flour (feel free to substitute rye or whole wheat)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine salt
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted and cooled)
- 1 ½ cups buttermilk
Instructions
- 1
Preheat the oven to 475 degrees. Grease a 9 x 13 baking pan or spray with nonstick spray. Set aside.
- 2
Whisk ½ cup of oats, barley flour, all-purpose flour, baking powder, baking soda, salt and sugar together in a medium bowl.
- 3
Combine butter and buttermilk. Stir together with a fork (the butter may clump slightly, but this is fine).
- 4
Add the wet ingredients to the dry ingredients. Gently mix with a fork until just incorporated. Transfer the dough to the prepared pan and smooth the top (a small offset spatula works well for this). Sprinkle evenly with 2 tablespoons of oats. Bake until bread springs back to the touch and is beginning to turn golden brown, about 15-17 minutes.
- 5
Transfer the pan to a wire rack to cool. Cut flatbread into 2 inch squares to serve. The flatbread is best the day it is baked, but leftovers can be stored in an airtight container and room temperature for a day or so.