Finnish potato flatbread, peruna rieska
An easy flatbread made with just three ingredients ready in under 30 minutes. You'll never look at leftover mashed potatoes the same way.
Equipment
- 1 Mixing bowl
- 1 Baking tray
- Baking paper optional
Ingredients
- 220 g mashed potato
- 1 egg
- 110 g gluten free flour see notes
- rice flour or regular flour for dusting and shaping
Instructions
- Preheat your oven to 220℃.
- Crack an egg into your mixing bowl and add the mashed potato. Mix to combine. Note you can also add some salt at this stage, but if your potatoes were already seasoned this may not be necessary.1 egg, 220 g mashed potato
- Add in flour gradually, mixing well until a dough forms. I found my dough very sticky at 100g, and more workable at 110g.110 g gluten free flour
- Dust your baking tray with some flour (or baking tray + baking paper if using).rice flour or regular flour
- Scoop dough (about 40g per scoop / ping pong ball size?) and coat with dusting flour.
- Using your fingers gently press the dough out into a circular shape, making it very thin. Mine were about 13cm in diameter.
- Bake in the oven for 11 - 13 minutes. You do not need to turn over the bread, but depending on your oven you may want to rotate the tray at the half way point to ensure even browning.
- Serve with butter or whatever you please!
Notes
Flour: I realised as I was writing this up that when I made this most recently I used Caputo gluten free flour. This a plain flour, when I'd usually be using self-raising.
It actually worked well with both, so it'll be absolutely fine!