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!
Servings: 12 squares
Calories: 153kcal
Ingredients
Ingredients:
- 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
- Preheat the oven to 475 degrees. Grease a 9 x 13 baking pan or spray with nonstick spray. Set aside.
- Whisk ½ cup of oats, barley flour, all-purpose flour, baking powder, baking soda, salt and sugar together in a medium bowl.
- Combine butter and buttermilk. Stir together with a fork (the butter may clump slightly, but this is fine).
- 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.
- 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.
Notes
- When you add the wet ingredients to the dry ingredients, don't over mix. This can lead to a not so tender final product. Gently mix with a fork until everything JUST comes together.
- Use a small offset spatula to smooth out the top of the dough. If you don't have one, a rubber spatula or even damp fingers will do the job just fine.
Nutrition
Calories: 153kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 295mg | Potassium: 102mg | Fiber: 2g | Sugar: 4g | Vitamin A: 166IU | Calcium: 82mg | Iron: 1mg
