Finnish Rieska

Instructions

1. Prepare the dough
   In a large bowl, combine the barley flour, all-purpose flour, baking powder, and salt. If making the potato version, mix in the mashed potato. Make a well in the center of the dry ingredients.
2. Mix the wet ingredients
   In a separate bowl, whisk together the melted butter, buttermilk, and honey (if using). Pour the wet mixture into the well of the dry ingredients.
3. Form the dough
   Stir the mixture with a wooden spoon until it forms a soft, slightly sticky dough. If too wet, add a little more flour; if too dry, add a splash more buttermilk. The dough should be soft but manageable.
4. Shape the flatbread
   Preheat oven to 425°F (220°C). On a floured surface, shape the dough into a round disc about 1/2 inch (1.3 cm) thick. You can make one large flatbread or divide into 2-3 smaller ones. Transfer to a baking sheet lined with parchment paper.
5. Add traditional texture
   Using your fingertips or a fork, make small indentations all over the surface of the dough. This gives rieska its characteristic texture and helps it bake evenly. If using, sprinkle caraway seeds on top.
6. Bake to perfection
   Bake in the preheated oven for 12-15 minutes until lightly golden on top and cooked through. The bread should sound hollow when tapped on the bottom.
7. Finish with butter
   Remove from oven and immediately brush the top with melted butter. Cover with a clean kitchen towel and let cool slightly to keep the bread soft.