This flatbread, is a traditional Estonian staple. Normally it is eaten straight from the oven, slathered with butter, honey, or---more traditionally--lingonberry preserves. It tastes even better the next day.
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- add 1/2 cup unbleached all-purpose flour
- add 2 tablespoons packed brown sugar
- add 1 cup buttermilk
- add 1 large egg
- add 1/2 teaspoon salt
- add 1/2 teaspoon baking powder
- add 4 tablespoons unsalted butter
- add 2 tablespoons vegetable oil
- add 1 teaspoon caraway seeds (optional)
- add 1 1/2 cups barley flour
- add 1/3 cup whole-wheat flour
- Preheat the oven to 375 degrees F. Brush an 8 or 9 inch cast-iron skillet with 2 tablespoons of the butter.
- Sift the dry ingredients and caraway seeds (if using) together in a large bowl.
- Whisk together the egg, buttermilk, and vegetable oil. Add the dry ingredients and mix until blended. Do not overmix. You will have something between batter and dough.
- Spoon the mixture into the skillet and smooth top with a rubber spatula. Drizzle the remaining butter over the top.
- Bake until golden brown and a cake tester comes out clean, 50 minutes. Serve slightly warm.
- Serves 6.