Estonian Barley Skillet Bread:

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 seeds (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.