AI-generated image
Sultsina
Rice-filled rye flatbreads
Sultsina: Karelian rye-wheat flatbreads folded around rice porridge
Sultsina come from Karelia, the region on the Finnish-Russian border, cousins of the better-known Karelian pies: thin, soft flatbreads of rye and wheat, cooked on a griddle, then filled with creamy rice or semolina porridge, folded in half and brushed with melted butter. Karelian families make them for Sunday coffee and church holidays, and some fill them with sweet porridge and jam. A common mistake is overcooking the flatbreads, which turns them stiff; they must stay pliable. Chef's tip: stack the cooked flatbreads under a damp cloth while you finish the rest, so they stay soft enough to fold.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the porridge
- 3 ½ oz short-grain pudding rice
- 1 cup water
- 2 ½ cups whole milk
- ½ tsp salt
For the flatbreads
- 3 ½ oz rye flour
- 3 ½ oz plain flour
- ¾ cup water
- 3 ½ tbsp milk
- ½ tsp salt
To finish
- 1 ¾ oz buttermelted
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Simmer 3 ½ oz short-grain pudding rice in 1 cup water for 10 minutes, then add 2 ½ cups whole milk and cook over a low heat, stirring often, for 30 minutes, until thick and creamy. Add ½ tsp salt and cool.
40 minStep 2: Mix 3 ½ oz rye flour, 3 ½ oz plain flour, ½ tsp salt, ¾ cup water and 3 ½ tbsp milk into a soft dough. Divide into 12 and roll each paper-thin into an 18 cm round.
Step 3: Cook on a hot dry griddle for 30–40 seconds per side, until spotted but still soft. Common mistake: overcooking; they crack when folded.
15 minStep 4: Stack under a damp cloth. Spread each with 2 tbsp porridge, fold in half and brush with 1 ¾ oz butter.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 4 g
- Carbs
- 26 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sultsina take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of short-grain pudding rice?
- Any long-grain rice, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SalufPuffy flatbread
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
Israeli
ChipaCheese bread rings
In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.
Paraguayan
Akki rottiRice flour flatbread
Akki rotti is the breakfast of Bengaluru and the old Mysore country: rice flour mixed with grated vegetables, dill, coconut and green chilli, patted out thin by hand straight onto a cold pan, then cooked until speckled and crisp at the edges. Every home has its own mix; dill (sabbasige soppu) is the classic flavour, but cucumber, carrot or fenugreek all turn up. It is eaten hot off the pan with coconut chutney or a dab of ghee and spicy chutney powder, and it is naturally gluten-free. Chef's tip: work with two pans in turn, patting the next rotti onto a cooled pan while the first one cooks; patting onto a hot pan burns your fingers and gives an uneven rotti.
Indian