Description Edit

This flatbread, is a traditional Estonian staple. Normally it is eaten straight from the oven, slathered with butter, honey, or---more traditionally—lingo berry preserves. It tastes even better the next day.

Ingredients Edit

Directions Edit

1. Strain the dry ingredients and caraway seeds (if using) together in a large dish.

2. Whisk together the egg, buttermilk, and vegetable oil.

3. Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.

4. Preheat the oven to 375 degrees F. Brush an 8 inch cast-iron skillet with the butter.

5. Spoon the mixture into the skillet and smooth top with a rubber spatula.

6. Sprinkle the remaining butter over the top.

7. Bake until golden brown and a cake tester comes out clean for about 50 minutes.


Serve it slightly warm. Serving will be enough for 6.

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