Go Back
+ servings
A close up of a stack of Finnish flatbread slices next to a napkin and glass of milk

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!
Print Pin
Course: Breads and Buns
Cuisine: Finnish, Nordic, Scandinavian
Keyword: easy flatbread, flatbread, flatbread recipe, homemade flatbread
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 squares
Calories: 153kcal
Author: Kristi

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