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Ohrarieska

Local name: Ohrarieska

A Finnish unleavened barley flatbread baked hot and fast, served warm under a thick layer of egg butter.

#barley#flatbread#baked#butter#eggs
Ohrarieska

Photo: Tommi Nummelin · CC BY-SA 4.0

Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Difficulty
Easy

Method

  1. Heat the oven to 250 degrees. Put a baking tray inside so it heats through.
  2. Mix both flours with the baking powder and salt in a bowl.
  3. Pour in the buttermilk and melted butter, then stir with a spatula without working it. The dough stays sticky.
  4. Tip the dough onto baking paper and press it into a 1 cm disc with a wet hand.
  5. Prick the surface with a fork and bake for 18 to 20 minutes, until the edges colour.
  6. Chop the boiled eggs, mash them into the soft butter with a pinch of salt, and spread it over the warm bread.

Barley has almost no gluten, so this dough cannot be worked. Stir only until the flour is damp, or the flatbread bakes up dense.

Nutrition · per serving

Calories
656 kcal
Protein
15.2 g
Fat
34.3 g
Carbohydrate
70.9 g
Fibre
2.4 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why must the dough not be worked?

Barley has almost no gluten, so there is nothing for kneading to develop, and persisting only compacts the dough and makes the bread dense. Mix just enough to moisten the flour and accept a sticky, uneven dough.

What can replace the buttermilk?

Ordinary milk with a tablespoon of lemon juice or vinegar, left to stand for ten minutes, does the same job: it is the acidity that reacts with the baking powder to lift the flatbread. Plain kefir also works well.

Why spread the dough with a wet hand?

The dough is deliberately sticky and a dry hand or a spatula would drag it apart. Water stops it sticking and lets you shape an even one-centimetre round without working it further. Prick the surface with a fork afterwards so it does not blister.

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