|EVERY FEW MINUTES|
|"RIESKA" (FINNISH BARLEY FLAT BREAD)|
1 1/2 c. white flour or white/whole wheat combination
3/4 c. barley (or rye) flour
2 tbsp. sugar
1 tsp. salt
1 1/2 tsp. baking powder
Sift above together. Cut in 1/4 cup butter or non-hydrogenated vegetable shortening. Mix together and add:
1 c. buttermilk
1/2 tsp. baking soda
Roll out and bake on cookie sheet. Makes 2 rounds. Pierce top with fork.
Bake at 425°F for 20 to 25 minutes.
Variation: Add 1 tsp. dill weed to dough. Sprinkle tops with sesame seed, poppy seed or crushed shredded wheat before baking.
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