Perunarieska (Potato Flat Bread)

5 from 1 vote

Bread is a very important part of every meal in Finland and is made from grains like barley, oat, rye and wheat, or by mixing different grains and flours. Rieska is a type of Finnish flat bread belonging to Finnish Cuisine. Perunarieska is a category of Rieska which is baked using barley, oats, whole meal (or a combination of flour) with mashed potato. This is unleavened soft bread and traditionally served warm with butter along with milk. This can also be served with herbed cheese spread and any salad of your choice. It makes a good pair with hot soups / omelets too.
Prep Time 45 minutes
Cook Time 23 minutes
Total Time 1 hour 8 minutes
Servings 4


  • 3 or 4 Potatoes depending on the size yielding 1 ¼ cup tightly packed mashed potato
  • 1 tbsp flax seed powder mixed with 3 tbsp warm water
  • ¼ cup barley flour or grind using barley grains
  • ¼ cup whole wheat flour
  • ½ cup oats flour or grind using quick cooking oats
  • 1/8 cup quick cooking oats
  • ½ tsp to ¾ tsp salt
  • 1 ½ tbsp melted butter


  • Clean and peel the potatoes, cut the potatoes into small chunks.
  • Boil required water and cook the potato chunks completely.
  • Strain the water and place the cooked potato chunks under running cold water.
  • Prepare the flax seed mixture and rest it for 10 minutes until it turns gooey.
  • Meanwhile, mash the cooked potato and measure 1 ¼ cup tightly packed potato mash.
  • Place barley flour, whole wheat flour, oats flour and salt in a mixing bowl.
  • Mix well and add the quick cooking oats.
  • Mix it and add melted butter, flax seed mixture, and mashed potato.
  • Mix all the ingredients together until well incorporated, but don’t knead the dough like a bread dough. The dough will be quite sticky.
  • Preheat oven at 160c. Align parchment sheet on baking tray.
  • Dust your hands with little flour and make 4 balls out of the dough.
  • Gently flatten each ball using your hands on the parchment sheet aligned in baking tray.
  • Prick holes using a fork.
  • Bake for 20 – 25 minutes at 160c.
  • Serve it warm with accompaniment of your choice.


  1. If barley flour is unavailable make your own powder using barley grains. Sieve it finely.
  2. Oats flour can be made by grinding finely quick cooking oats.
  3. Allow the flour to cool completely before mixing in case if they are homemade.
  4. Adjust salt according to the spread to be served along with the bread.
  5. Adjust the oven temperature / timings according to your oven settings.
  6. Flax seed mixture can be substituted with one large egg.

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5 from 1 vote

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Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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