👨‍🍳 Instructions

1. 1

   If using active dry yeast, dissolve it in a little of the warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy. Crumble fresh yeast into the remaining warm water and stir to dissolve.

   ⏱️ 10 minutes
2. 2

   In a large bowl, combine the rye flour, all-purpose flour, and salt. Make a well in the center.

   💡 Tip: Using a mix of rye and all-purpose flour makes the rieska easier to handle and gives a softer texture.
3. 3

   Pour the yeast mixture and melted butter or oil into the well. Gradually mix the wet ingredients into the dry ingredients to form a soft, slightly sticky dough.

   💡 Tip: The dough should be soft but not overly wet. Add a little more flour if too sticky, or a splash more water if too dry.
4. 4

   Knead the dough on a lightly floured surface for about 5 minutes until it's smooth and elastic.

   ⏱️ 5 minutes
5. 5

   Divide the dough into 8 equal portions. Roll each portion into a thin, round flatbread, about 15-20 cm in diameter.

6. 6

   Heat a dry, heavy-bottomed skillet or griddle over medium-high heat. Cook each flatbread for 3-5 minutes per side, until golden brown spots appear and the bread is cooked through.

   ⏱️ 10-15 minutes

   💡 Tip: Do not overcrowd the pan. Cook in batches if necessary.
7. 7

   Brush the cooked flatbreads with melted butter or oil while they are still hot. Stack them and cover with a clean kitchen towel to keep them soft.