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.
- 4 tablespoons unsalted butter (melted)
- 1 and 1/2 cups barley flour
- 1/2 cup 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 seeds (optional)
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons vegetable oil
1. Strain the dry ingredients and caraway seeds (if using) together in a large dish.
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.