Archive for the ‘Flat breads’ Category

Been using this pita bread recipe from my very first cooking book, the one I got from school being 13-year-old kid, for ages. It’s simply the best. This version of it makes 6 breads, but feel free to increase of decrease the amounts depending on your need. The recipe works always anyway, (for me at least).

First batch

Dough, makes six pita breads

355 g All-purpose white flour

225 g Water, lukewarm

30 g Fresh yeast

6 g Salt

8 g sugar

30 g Oil, canola

1. Begin by measuring  flour, salt and sugar into a bowl. Measure water and yeast into another bowl. Dissolve the yeast.

2. Pour the liquid through your fingers into the flour – this way you’ll catch the possible undissolved bits of yeast.

3. Then combine everything well together until there are no dry parts. Squeeze the dough trough your fingers to make sure there are no flour-lumps. If you want to save your hands from the trouble, using a kneading hook is possible as well. 

4. Then add the oil and knead again ’till you have a smooth dough. Cover with a cloth and let it rest in warm, room temperature ’till doubled.

5. Pour the dough onto a working surface. Knead it back into a ball and divide into six equal pieces (about 100g each). Form the pieces round.

6. Roll out the pieces into circles about ⌀ 15 cm. Place the circles onto a baking pan with baking paper. I usually bake them in two batches, 3 each time. Cover the breads.

7. Once you have rolled out all the breads, heat up the oven to 225°C. As soon as your oven is heated place the first tray of breads to bake in the middle. Bake ’till golden brown, about 10 minutes.

8. Then fill with kebab, grilled meat or simply with browned mincemeat, some salad and dressing. Fast and delicious food with bread, yum yum!


Dough out

Rolling out

Ready for oven

Second batch

Made also Finnish Schweinohren, Kanapee bakings. Worked out quite quite well. It’s funny tough, how different the German meaning for Kanapees is. They are like little salty sandwich snacks. Perhaps we’ve had some false translation in one cooking book or such. Well, kanapees will always be kanapees for me.



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Huh, another busy week behind – took part in organizing yet another happening (Tulevaisuuskylä) here in my home city. Lots of carrying heavy stuff around – counted over twenty bruises only in my right leg..

Anyway, been also having time to discover new fantastic breads, and so I shall present yet another recipe to you. It’s from a cute little bread book called “Leivo itse hyvää leipää” (Make good bread by yourself). Originally the recipes have been written down by our sweet western neighbors, Swedes, so all thanks to them.

This book is actually one of the few baking books I’ve ever bought myself, and haven’t really before understood the beauty of it. I’d say it lacks pictures, but now the variety of recipes charms me. Having concentrated so long in baking a bread with good structure, it’s refreshing to try out new flavours. Ok, but to the recipe:

Ethiopian thin bread – makes 10 or more mid-size breads

15 g         Fresh yeast

500 g     Cold water

180 g     Barley flour

315 g     Wheat flour

1 ts         Salt

1. Weight out the flours and salt into a bowl. The bowl ought to be quite big, as the dough rises a lot in the beginning.

2. Measure the water and yeast into another bowl and mix them. Add little by little into the flour mixture, trying to avoid lumps from forming.

3. Combine well by kneading. The dough will be quite wet, and you might have to mix it quite powerfully in order to gain a smooth dough. Cover the bowl well with cling film and leave to rest in room temperature for 1-2 days.

4. When starting to bake, heat up a frying pan. High-mid-heat should be fine, and no grease is needed.

5. Measure about a deciliter of dough on to the pan and spread evenly. Bake about two minutes per side. To me, the bread tastes better when it takes no color – even a few brown dots seem to give it a burned flavor.

6. Once your bread is baked, wrap it into a clean kitchen towel, and start working on the next one. A great way to spend the whole evening.. a bit like making pancakes.

Then enjoy, with soup or salad.. or you could even wrap some tuna inside. These breads have a delicious sour flavor in them, that I enjoy. Some might not. They are soft and chewy, too!

More pics can be found here.

Now making some hazelnut bread!


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As promised, I did have time to bake the Lapland bread, rieska, yesterday – another thing is the fact that I had no time to update the recipe here.. But you shall get it now!

Note! More pictures of the process are displayed on the Gallery-page

Dough, makes five nice size breads

200g          Fat-free buttermilk or just plain fat-free milk from fridge

55g             Boiling water

5g               Yeast

4g               Salt

25g             Soft brown sugar

110g           Barley flour (I replaced half with fine rye flour)

12,5g          Melted butter

240g           Wheat flour

1. Weight out all the ingredients. Mix the sourmilk and boiling water. Stir in the yeast, salt and sugar.

2. Mix the barley flour into the mixture. Then add the melted butter.

3. Mixing constantly “knead” slowly in the wheat flour. Cover the bowl well with a couple kitchen towels and leave it to proof for 1,5 hours.

4. As one hour has passed by, put the oven to heat up to 275°C with an oven tray or bakingstone inside on the bottom level.

5. After the proofing time, take your dough out on a floured workbench. Divide it into five equal balls.

6. Roll out the first one (about 0,5cm is good thickness) and stitch it with a fork. Be sure to do this well, or you’ll end up having pita-bread instead of rieska. While working on this one, keep the rest of the dough pieces well-covered to avoid them from drying.

7. Once done with the first one, place it into the oven and start working on the second one. Keep an eye on the one in the oven and if bubbles emerge, pop them with your fork.

8. Take your rieska out once it’s nicely golden-brown and dotted, about 3-4 minutes should do that. As it comes out, wrap it immediately inside a kitchen towel to keep it soft. Place the next one to bake, and roll out the third.

9. Keep the process going, ’till they are all baked. And if you just can fit them in your oven, nothing stops you from baking two at the time. Just keep the all-ready-rolled-out ones well covered, too.

10. Enjoy them while they are warm. Let some butter melt on top of them and enjoy – it’s delicious! Also jam, cheese or a hot-drink is something fabulous with this bread.


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Weekdays being busy and full, it’s often difficult to find time for baking and I have to save the sourdough stuff for weekends. Luckily I’ve found the hero, who always rescues me – the one that I call “Flat and quick bread” (recipe claims it’s tortilla bread, but it’s a bit too dry). This takes barely any time and money to make and therefore easily beats the grocery store breads. I enjoy it with basic bread fillings and it’s of course at its best when it’s fresh out of pan, mmm.. So here are some pics with the recipe of this bread;

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