Contents
Super Easy Finnish Potato Flatbread (Perunarieska)
This traditional Finnish flatbread, known as Perunarieska, is the perfect quick bread solution — no yeast, no rising time, and just four simple ingredients. Made with leftover mashed potatoes, it's chewy, warm, and wonderfully rustic. A Nordic classic in under 30 minutes!
Equipment
- Large mixing bowl
- baking sheets
- Parchment paper
- Pastry cutter or fork
- Wooden spoon
- Bench knife or dough scraper
- Measuring cups & spoons
- Optional: kitchen scale
Ingredients
- 250 g mashed potatoes (no butter or cream)
- 180 g all-purpose flour
- 1 tsp fine sea salt or kosher salt
- 1 large egg
Instructions
- Preheat oven to 475°F (245°C). Line one or two baking trays with parchment paper.
- In a large bowl, mix potatoes, flour, and salt until crumbly. Use a pastry cutter or fork.
- Add the egg and stir with a wooden spoon until a smooth dough forms.
- Turn the dough onto a lightly floured surface. Divide into equal portions (10 small or 5 large).
- Shape each piece into a flat round disk, about ¼–½ inch thick.
- Place on baking sheets and prick with a fork in columns.
- Bake:8–12 min for small flatbreads12–15 min for large flatbreads…until lightly golden.
- Let cool for 5 minutes. Serve warm with butter or herb butter.
Notes
Looking for a quick and comforting bread recipe you can whip up in under 30 minutes? Say hello to Perunarieska — a traditional Finnish potato flatbread that’s as humble as it is delicious. With no yeast, no long waiting time, and just four simple ingredients, this rustic flatbread is perfect for those evenings when dinner is looming and you need bread on the table—fast.
🌿 A Taste of Finnish Tradition
Perunarieska (pronounced peh-roo-nah-ree-eh-skah) has its roots deep in the rural kitchens of Finland, where practicality and resourcefulness reign supreme. Historically, this type of flatbread was born out of necessity — a way to use up leftover mashed potatoes while creating something hearty and filling. Unlike sourdough or yeasted loaves, rieska requires no rising time, making it the bread of choice for busy households and weeknight meals. Traditionally, this flatbread is baked in a wood-fired oven and served warm with a thick layer of butter, sometimes sprinkled with a pinch of salt or fresh herbs. While modern ovens do the trick just fine today, the soul of the bread remains: simple, satisfying, and full of Finnish character.🛠️ Tools & Equipment
Here’s what you’ll need to bring this flatbread to life:- Large mixing bowl
- Baking sheets
- Pastry cutter or fork
- Wooden spoon
- Measuring cups and spoons
- (Optional) Kitchen scale
- Parchment paper
🧂 Ingredients (Serves 4–6)
Only four pantry-friendly ingredients stand between you and fresh, oven-warm flatbread:- 1 cup (250 g) mashed potatoes – plain, with no butter or milk added
- 1½ cups (180 g) all-purpose flour
- 1 teaspoon fine sea salt or kosher salt
- 1 large egg
💡 Tip: Got leftover mashed potatoes from last night’s dinner? This is the perfect way to give them new life!
👩🍳 How to Make Finnish Potato Flatbread
1. Preheat and Prep
Set your oven to 475°F (245°C). Line one or two baking trays with parchment paper.2. Mix Dry Ingredients
In a large bowl, combine the mashed potatoes, flour, and salt. Mix until the texture is sandy and even — a pastry cutter works great for this step.3. Add the Egg
Crack in the egg and mix with a wooden spoon until the dough becomes soft and smooth.4. Portion and Shape
Turn the dough onto a lightly floured surface. Divide it evenly using a bench scraper or knife. Choose your size:- 10 small flatbreads (~45–50g each)
- 5 larger flatbreads (~90–100g each)
5. Prick and Bake
Place the flatbreads onto the lined trays. Use a fork to prick each disk in neat columns — this prevents puffing.- Bake small flatbreads: 8–12 minutes
-
Bake large flatbreads: 12–15 minutes
…or until they turn a light golden brown.
6. Serve Warm
Let them cool on the tray for 5 minutes. Serve warm with a generous pat of butter — or get fancy with garlic butter or fresh dill for a Nordic twist! 🧈🌿🔄 Variations & Substitutions
- 💪 For a whole grain version: Replace up to 50% of the flour with whole wheat, barley, or rye flour for a deeper, nuttier flavor. Keep in mind that whole grain flours absorb more moisture, so you may need to tweak quantities.
- 🍠 Curious about sweet potatoes? You can experiment with mashed sweet potatoes instead of regular ones — though the texture might change, and you’ll likely need to adjust the flour amount. (Test in progress! Stay tuned for updates.)
🧊 Storage Tips
These flatbreads are best enjoyed fresh and warm, but they can also be stored in an airtight container for up to 2 days. Reheat briefly in the oven or toaster for best results.🇫🇮 Why You’ll Love Perunarieska
- ✅ No yeast or rising time
- ✅ Just 4 ingredients
- ✅ A great way to reduce food waste
- ✅ Ready in under 30 minutes
- ✅ Perfect side for soups, stews, or breakfast spreads
