Buckwheat Rieska

I made a batch of rieska (Finnish flatbread) this week using the recipe on KAB's website. I made it once before using the optional barley flour instead of rye flour; it was delicious. Most recipes from Finnish websites seem to use barley instead of rye.

I had purchased barley, rye, and buckwheat from a Serbian grocer. The bags do have English on them but the large type is in Serbian. I made this recent batch at breakfast and I don't think the morning caffeine had taken effect. I thought the bag of flour was barley but I discovered a day later that I had grabbed the bag of buckwheat flour instead of barley. I don't have any pictures of the batch because it was mostly consumed before I thought of posting here. I like buckwheat anyway and the buckwheat version may even be better than the barley one. I'm going to try the barley one again for comparison.