Prep 20 mins
Cook 50 mins
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.
- 4 tablespoons unsalted butter, melted
- 1 1⁄2 cups barley flour
- 1⁄2 cup unbleached all-purpose flour
- 1⁄3 cup whole wheat flour
- 2 tablespoons packed brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 teaspoon caraway seed (optional)
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 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.