Rieska

Rieska is a traditional Finnish unleavened flatbread that is typically cooked on a dry pan or griddle. It is most closely associated with Karelian and eastern Finnish cooking, but variants are found across Finland. Rieska can be circular or oval, and its texture ranges from soft to cracker-like, depending on the recipe and thickness. It is often eaten fresh but some types are dried or kept for several days.

Most common recipes use rye or barley flour, sometimes mixed with oat or potato flour. A simple dough of flour, water or milk, and salt is kneaded and rolled into thin sheets or rounds. Traditional preparations emphasize a flat, dry surface and a quick, high-heat cook on a hot pan, stone, or oven. Although the core method is unleavened, some regional versions incorporate a starter or light fermentation.

There are several well-known Finnish varieties. Ruisrieska is a rye-based flatbread that remains popular, while perunarieska is a potato-based version found in rural areas. Caraway seeds are a frequent addition in some districts, and there are numerous local adaptations that may include buttermilk, milk, or other grains. Variations differ in thickness, bake time, and whether the bread is served fresh or dried for storage.

Serving and stewardship: Rieska is traditionally served with butter or cheese and can accompany fish, such as herring or salmon, or be topped with jam or berries. It is a staple in rustic meals and Nordic camping cuisine. The word rieska is Finnish, and the term encompasses several related flatbreads whose exact ingredients and methods vary by region.