In the kitchen with Elisa
Traditional Finnish Potato Flatbread
with Homemade Egg Butter
There are some foods from the countries I have lived in that I constantly crave and want to eat. However, since they are very typical foods for that specific country, it is very hard and sometimes even impossible to get them anywhere else. That is the case with my favorite potato flatbreads. I simply cannot buy them anywhere here in Germany.
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So I searched the magical land of online recipes trying to find a recipe that would make the flatbreads that I remember. Unfortunately I was unable to re-create the flavor and especially the softness that has been so well imprinted in my mind.
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Then I went on another mission of re-creating this recipe myself and tweaking it to perfection. So this one morning, I woke up, I boiled the potatoes and I started making my flatbreads. Once they were out of the oven I made some egg butter and asked my better half (my main recipe taste tester) to try them. A moment later I realised there were only 5 flatbreads from the 15 left on the plate and one happy man sitting next to me. And since the taste and the structure was also just like I remembered I approved this recipe and here it is for you to try.
Happy Baking Lovelies!
Step by Step Video
RECIPE
Traditional Finnish Potato Flatbread
with Homemade Egg Butter (Perunarieska)
​INGREDIENTS
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500g potatoes (starchy)
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100ml milk
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50g butter
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1 egg
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300g flour + extra for forming the flatbread
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1 tsp salt
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1 tsp baking powder
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6 hard boiled eggs (large)
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100g butter (softened)
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DIRECTIONS
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Peel potatoes and boil in a salty water until soft. Strain the water and transfer potatoes into a medium bowl.
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Add milk and butter. Allow the butter to melt.
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Mash potatoes with milk and butter with a potato masher or an immersion blender until you get a smooth, lump-free mash.
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Add egg and mix well until combined.
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Combine dry ingredients and add to the potatoes. Mix until well combined.
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Make 15 equal balls with an ice cream scooper. Sprinkle the dough balls with some flour.
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Cover a baking tray with parchment paper and form the dough balls into flat breads with your hands. Make maximum 6 flatbreads per tray.
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Bake the flatbreads in 225°C bottom top heat in the middle shelf of the oven for 15-20 minutes or until the flatbreads start to golden.
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To keep the flatbreads warm longer place them into a clean kitchen towel.
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For the egg butter smash the boiled and peeled eggs and the softened butter with a fork until you get a smooth and spreadable consistency.
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Serve the flatbreads warm with some egg butter on top.
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Flatbreads can be frozen for later. After de-frosting you can warm them up in the microwave.
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