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Perunarieska
Finnish Potato Flatbread
Perunarieska is a traditional Finnish unleavened flatbread made with mashed potatoes and flour, resulting in a soft, slightly chewy texture with a lightly crisp edge. It's a versatile bread, often enjoyed warm with butter, or served alongside hearty soups and stews.
๐ง ์ฌ๋ฃ
- 400 g Cooked and cooled mashed potatoes(Ensure no butter or cream is added if using leftovers.)
- 100 ml Whole milk
- 1 Large egg
- 1 tsp Salt
- 100 g Barley flour or rye flour(For a deeper flavor; all-purpose flour can be substituted.)
- 1.5 tsp Baking powder
- 20 g All-purpose flour(For dusting and shaping)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 225ยฐC (450ยฐF). Line a baking tray with parchment paper.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the oven is fully preheated for even baking. - 2
In a large mixing bowl, combine the mashed potatoes and milk. Stir until smooth and creamy.
๐ก ์ ๋ฌธ๊ฐ ํ: Break up any lumps in the mashed potatoes for a smoother dough. - 3
Whisk in the egg and salt until fully incorporated.
- 4
In a separate bowl, sift together the barley flour (or alternative) and baking powder.
- 5
Gradually add the dry ingredients to the potato mixture, stirring until a soft, cohesive dough forms. Do not overmix.
๐ก ์ ๋ฌธ๊ฐ ํ: Overmixing can make the flatbread tough. - 6
Lightly flour your work surface. Divide the dough into 8 equal portions. Roll each portion into a ball and gently flatten into a round disc, about 1cm thick and 12-14cm wide.
๐ก ์ ๋ฌธ๊ฐ ํ: Work gently to maintain the dough's tender texture. - 7
Transfer the discs to the prepared baking tray. Prick each flatbread several times with a fork.
๐ก ์ ๋ฌธ๊ฐ ํ: Pricking helps release steam and ensures even baking. - 8
Bake for 20-25 minutes, or until the flatbreads are golden at the edges and lightly browned underneath. Rotate the tray halfway through for consistent coloring.
- 9
Serve warm, ideally with butter.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing leftover mashed potatoes is a traditional and economical way to make Perunarieska.
- โIf the dough is too sticky, add a little more flour for dusting, but avoid adding too much to the dough itself.
- โPerunarieska is best enjoyed fresh and warm.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add caraway seeds or dill to the dough for extra flavor.
- Serve with smoked salmon, cheese, or a dollop of sour cream.
- For a slightly crispier texture, bake for a few extra minutes.