Rieväs

Rieväs is a traditional Finnish dish, specifically a type of unleavened flatbread, originating from the historical region of Karelia. It is made from rye flour, water, and salt, and is typically baked until it is thin and slightly crisp. Historically, rieväs was a staple food, particularly for the rural population, due to the availability of rye and its long shelf life.

The preparation of rieväs is relatively simple. The dough is kneaded and then rolled out very thinly. It is often baked on a hot griddle or in a brick oven. The resulting bread has a distinctive earthy flavor and a firm texture, making it suitable for dipping in soups or stews, or as a base for various toppings. Variations exist across different Karelian communities, with some recipes incorporating small amounts of other flours or adding fat to the dough.

Rieväs played an important role in the sustenance of Karelian people, especially during leaner times. Its simplicity and the use of readily available ingredients made it an economical and practical food source. While less common as a daily bread in modern times, rieväs is still prepared and enjoyed, often as a nostalgic or culturally significant food, and can be found in some Finnish bakeries and homes, particularly during holidays and family gatherings. It represents a connection to traditional Finnish culinary heritage.