Rieska- Finnish Potato Flatbread with Spelt

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

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Bread Experience
• Yield: 4 Flatbreads 1x

Print Recipe

Pin Recipe

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

Units MUS Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

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

Happy Baking!  See you in the kitchen!

Cathy