Potato Flat Bread - Perunarieskat

This rieska is quite “moist” and without yeast. The original recipe I had was without egg, but many rieskat add an egg to “glue” the dough together. Rieskat are very fast to make and nice for some leftover mashed potatoes. If you don’t have mashed potatoes ready, then use mashed potato powder with water (1 dl masthed potato mix + 3 dl water). This is one of my go-to if I need a quick bread to go along with a soup. I suggest only to make as much as you need, as they taste best fresh. If you happen to have a leftover, eat it the next day and warm it up in the toaster.

Ingredients (for 6-8 rieskat)

4 dl Mashed potatoes

½ dl Oil

½ tsp Salt

2 dl Barley Flour

2 - 3 dl Wheat Flour

1 Egg

Instructions:

Mix ingredients well, check if you need a bit more flour or not. The dough will be slightly moist and sticky, but not too sticky. Make 6 flatbreads on an oven tray. Heat up your oven as far as it goes, best 250 C. Bake for about 10 minutes.

Best served with butter.