Kartispinnat

Kartispinnat is a Finnish term referring to a traditional type of flatbread. It is typically made from a simple dough of rye flour and water, often with a small amount of salt. The dough is rolled very thin and then cooked quickly on a hot griddle or in a pan. This method results in a crispy texture.

Historically, kartispinnat were a common food in rural Finland, particularly in the eastern regions. They were a practical way to utilize rye, a staple grain, and could be stored for a period of time, making them a convenient food source. Variations in the recipe exist, with some including a small amount of yeast or other flours, but the basic concept of a thin, unleavened, and quickly cooked flatbread remains consistent.

Kartispinnat are often served as an accompaniment to various dishes, such as soups, stews, or salted fish. They can also be eaten on their own, sometimes spread with butter or other savory toppings. While perhaps less common as a daily food in modern times, kartispinnat are still recognized and sometimes prepared as part of traditional Finnish cuisine, representing a connection to historical food preparation methods.