This recipe is based I've based the traditional Finnish recipe for potato flatbread or Rieska. They are usually served with pickled fish such as gravlax or you could serve with smoked salmon or cheese.
Ingredients:
300g mashed parsnip cooled
100g whole spelt flour
1 large free-range egg
pinch of salt
Method
Ingredients:
300g mashed parsnip cooled
100g whole spelt flour
1 large free-range egg
pinch of salt
Method
- Heat oven to 180C
- Mix the spelt flour into the mashed parsnip with the salt. Add more or less flour until you have a firm pliable dough. Do not knead.
- Roll out as thin as you dare and cut into rectangles
- Use a knife to score lines and prick with a fork to decorate the surface
- Dust with flour and bake for 15-20 minutes.
- Allow to cool before serving