Step-by-step recipe with photos of preparing kystyby with potatoes. Kystyby with potatoes: recipe and all about cooking

Traditional Tatar cuisine is distinguished by a variety of flour products. For example, kystyby - thin pies with potatoes or other fillings (meat, millet), folded into envelopes and generously greased with butter. You may see advertisements for home delivery, but the quality will be better if you bake it at home.

How to cook kystyby with potatoes

It is considered inexpensive and simple to prepare kystyby with potatoes - national thin flatbreads filled with mashed potatoes. This word comes from the Tatar “kystyrga” or “kystybai”, which means to put the filling inside. Since ancient times, Tatar shepherds took these thin flatbreads with them in order to be full for a long time. Modern kystyby serve as an excellent snack option.

To make it, you will need to knead the dough, boil the potatoes and mash them into a puree. After forming thin flatbreads, they are filled with minced meat with the addition of meat, onions or cheese, herbs and spices. All that remains is to fry them in a dry frying pan and serve with plenty of butter.

Dough

The dough for Tatar-style kystyby can be mixed with milk, water or kefir. If you use water, you will get lean unleavened flatbreads; a milk or kefir-sour cream base will make them more tender and soft. A step-by-step recipe will tell you how to prepare kystyby dough with potatoes. The mixing liquid is salted, seasoned with soda, sifted flour is gradually introduced into it and kneaded until the mass stops sticking to your hands.

After this, just cover it with a towel and set it aside for half an hour so that the dough can rest and rise a little. All that remains is to roll it out thinly, and after frying in a frying pan, fill the resulting layers with potatoes, millet or meat - there are many options for stuffing. Vegetarians will love that the dough can be kneaded without eggs - as a meatless option for special holidays.

Kystyby with potatoes - recipe with photos step by step

Beginners in the world of culinary art will definitely need a recipe for Tatar potato pies, which will help them make a national delicacy. It is best to use a recipe with a photo, which clearly and step-by-step explains how and what to mix with what. Depending on the products used, kystyby is made with kefir, milk or water, from lavash or ready-made dough.

On kefir

Number of servings: 6 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch.
Cuisine: Tatar.

It is easiest to prepare kystyby with kefir, because the dough mass turns out airy due to the large number of gas bubbles. The soda used is not extinguished by vinegar, because the acid of kefir extinguishes it on its own. It is better to generously season the puree for the filling with butter and fried onions to get a richer taste.

Ingredients:

kefir - a glass;
salt – 5 g;
soda - a pinch;
flour – 60 g;
potatoes – 1000 g;
milk – half a glass;
butter – 50 g.

Cooking method:

Salt the kefir, add soda, add sifted flour. Knead the mixture thoroughly with your hands until you obtain a stiff consistency that does not stick to your hands, cover with a towel. Set aside for 20 minutes.
Boil the potatoes in salted water, crush them, pour hot milk and melted butter.
Divide the dough into parts, roll into circles, fry in a frying pan on each side for about a minute to get a golden brown crust.
Place the flatbreads on top of each other and cover with a cloth to prevent them from drying out. Place two spoons of filling on each, fold and grease with butter.

Tatar pies with potatoes and meat

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 154 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

The Tatar dish kystyby with potatoes and meat turns out to be more satisfying, with a pleasant meat taste. The secret to making it is to fill the hot flatbreads with minced meat so that they do not break after cooling. You can take any meat for kystyby - lamb, pork or beef. The delicacy will become a dietary treat when filled with chicken, turkey or rabbit.

Ingredients:

water – 250 ml;
flour – 0.7 kg;
sugar – 30 g;
eggs – 2 pcs.;
butter – 100 g;
potatoes – 3 pcs.;
meat – 300 g;
onions – 2 pcs.

Cooking method:

Beat eggs into water, add salt, sweeten and season with oil. Add sifted flour, knead into a thick mass, let it brew, and form into flat cakes.
Fry each flatbread in a hot dry frying pan until medium-rare.
Peel the potatoes, boil them, crush them. Cut the meat into cubes, fry along with the chopped onion, combine the mixtures.
Place the filling on one half of the flatbread, cover with the other, and brush with melted butter.
Serve with salted mushrooms and sauerkraut.

With onion

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 125 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

The following recipe will tell you how to cook Tatar pies with potatoes and onions. A simple but extremely aromatic combination of potatoes and fried onions will make kystyby an appetizing delicacy that makes you want to try it as soon as possible. The flatbreads are best served hot so that they retain all the benefits and richness of taste. They can serve as an original addition to soups.

Ingredients:

mashed potatoes – 300 g;
onion – 1 pc.;
vegetable oil – 40 ml;
green onions - a bunch;
flour – 0.6 kg;
boiling water – 200 ml;
salt – 10 g;
butter – 70 g.

Cooking method:

Chop the onion, chop the green onions, fry both types in oil until golden.
Combine onion mixture with puree.
Sift the flour, add salt, add oil, boiling water, mix thoroughly. Let the dough rest under cling film for 25 minutes.
Divide the dough into pieces, roll into circles, pierce to prevent swelling. Fry in a dry frying pan on both sides, brush with melted butter.
Spread the filling on one side and cover the other.

With milk

Cooking time: 1.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 135 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

The dough for kystyby with potatoes made with milk is creamier and more tender. Another name for this dish is kuzikmyak, similar to Bashkir filled pies. The fried unleavened flatbread is prepared independently and turns out soft and elastic. To make it, it is not necessary to use fresh puree; leftovers from a previous dinner or lunch will do.

Ingredients:

potatoes - half a kilo;
onion – 1 pc.;
milk - a glass;
butter – 65 g;
flour – 300 g;
eggs – 1 pc.;
sugar – 30 g;
salt - a pinch.

Cooking method:

Cut the potatoes into large pieces, boil in salted water, mash into a puree. Pour in hot milk and a little melted butter.
Cut the onion into cubes, fry over low heat until transparently soft, combine with puree.
Heat the milk, pour in the melted butter, sweeten, add salt, and add the egg. Sift the flour separately, gradually pour in the milk-egg mixture, knead the dough, cover with a towel for half an hour.
Form a sausage, cut into pieces, roll into flat cakes, fry each for a minute on both sides.
Place puree on half of the circle and cover with the other half.
Grease when serving.

On the water

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 121 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

Cooking kystyby in water is even easier, because it produces elastic dough that lends itself well to rolling out and forming into circles—future pies. The unleavened nature of the dough mass makes it possible not only to fill future envelopes with mashed potatoes, but also to experiment with minced meat - using meat, cheese with herbs, mushrooms and vegetables.

Ingredients:

mashed potatoes – half a kilo;
onion – 1 pc.;
vegetable oil – 30 ml;
flour – 300 g;
water – half a glass;
granulated sugar -30 g;
eggs – 1 pc.;
butter – 50 g.

Cooking method:

Combine water, sugar, salt, egg, half the butter, sift the flour. Leave to proof for 15 minutes, cut into pieces. Roll each into a thin flat cake.
Fry the slices in a dry frying pan until golden brown.
Mix mashed potatoes with fried onions and melted butter and stuff into flatbreads.
To prevent them from breaking before serving, cover with a towel, serve and fill hot. Can be reheated in the microwave.

No eggs

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 111 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

Kystyby without eggs will appeal to vegetarians and fasting people, as well as those who want to lose weight, but cannot ignore delicious pastries. The resulting unleavened pies with a rich, aromatic filling are best eaten hot, washed down with milk or tea. It’s good to serve them with the main course or even replace dinner completely to quickly fill up.

Ingredients:

flour – 300 g;
water – ¾ cup;
salt – 5 g;
sugar – 10 g;
vegetable oil – 20 ml;
potatoes – 850 g;
margarine – 130 g;
water – ¾ cup.

Cooking method:

Combine water, salt, sugar, butter, add flour to knead a dense dough. Wrap in bag for 20 minutes.
Boil the potatoes, mash, add salt and add boiling water.
Roll out the dough into thin circles, fry in a frying pan without oil, first pierce the surface of the flatbreads with a fork, and fill with hot mashed potatoes.
Remove excess puree, stack on top of each other, oiling.
Serve kystyby, cut in half. For added flavor, you can fry already filled pies.

Simple recipe

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 126 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

The following instructions with a step-by-step description of the process will teach you how to prepare Tatar flatbreads with potatoes. Even novice cooks can handle this recipe, because it will not take much time and does not require special knowledge. A classic Tatar dish cannot do without oiling when serving; in addition, it is recommended to sprinkle the finished flatbread with herbs and garlic.

Ingredients:

butter – 15 g + 50 g for dough;
milk - a glass;
potatoes - half a kilo;
onions – 1 pc.;
vegetable oil – 20 ml;
sugar – 20 g;
flour – 0.3 kg;
eggs – 1 pc.

Cooking method:

Mix half the milk, sugar, egg, salt. Pour in melted butter, sift in flour. Knead and set aside for 20 minutes.
Cut the potatoes into cubes, pour salted boiling water over them, and cook for 15 minutes. Drain the water, mash, combine with chopped onion fried in butter. Pour in hot milk and stir to avoid the formation of lumps.
Roll out the dough, cut out the flatbreads with a saucer, fry in oil for two minutes on each side.
Fill with puree, cover with an envelope, and grease.

From lavash

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 137 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

For those who want to get a delicious original dish, a recipe for making kystyby from lavash with a photo will be useful. In this case, time is saved significantly due to the absence of kneading the dough. If you take round lavash, you will get cheburek pies, and if you take large rectangular sheets, you will get filled pancakes. The latter will have to be cut into several parts to make it easier to do.

Ingredients:

round pita bread – 6 sheets
potatoes – 5 pcs.;
milk – 70 ml;
butter – 50 g.

Cooking method:

Boil the potatoes until soft, drain almost all the water, mash, add half the butter and warm milk.
Melt the remaining butter, grease the pita bread, and add the filling. Fold into a cheburek shape.

How to make kystyby with potatoes - secrets of cooking the dish

Preparing Tatar flatbreads will be even easier if you know some features. They are shared by connoisseurs of this cuisine:

The tastiest flatbreads are stuffed with new potatoes;
Cooking potatoes follows the rules: after boiling, the fire under the container is reduced to a minimum in order to preserve the consistency and taste;
It’s delicious to combine potatoes with fried onions, green onions, and grated cheese;
To prevent the kystyby from breaking, you need to keep it in the frying pan for no longer than two minutes and cover it with a towel;
Lazy kystyby is made from lavash or raw dough with filling, which is fried directly in a frying pan; it tastes like a fried pie.

Video

Kystyby is the most ancient traditional Tatar dish made from dough with filling. It is a flatbread made from unleavened dough, fried in a dry frying pan, filled with either mashed potatoes or viscous millet porridge. And this stuffed flatbread is generously flavored with ghee or butter. Kystyby can serve as a completely independent dish (of course, there is such a hearty filling), for example, served with a rich meat broth, or simply with a vegetable salad. Kystyby is also served with sweet tea, like an ordinary non-sweet pie.
I read from historians that kystyby was originally prepared with millet porridge, and began to be made with potato filling from the beginning of the 20th century.

From Yunus Akhmetzyanov (the creator of the first complete book about Tatar cuisine), I found two more fillings that were completely unusual for me - from hemp (yes, that’s an ancient dish) and from poppy seeds. I’m unlikely to repeat it from hemp, there’s simply nowhere to get it, but I’ve put poppy seed on my list. I’ve never seen such a filling anywhere, and even if it’s on the Internet, it’s a stupidly copied recipe from Akhmetzyanov’s book. To be honest, I didn’t really like it even just from the description, I’ll try to develop my own poppy seed filling, if it works, I’ll bring it and show you.
What else can I say from the dough - since this dish is common, everyday and it is quite possible that it used to be the food of the poor, housewives cooked from what was in the house. Therefore, there is no exact specific recipe; some people make the dough with water, others with milk or sour cream, and knead it with kefir. You need to add fat to the dough - some add melted butter, some add vegetable oil, however, it’s not bad either way. Also, many housewives have divided opinions about whether to add an egg to the dough? I tried it with and without egg. I came to the conclusion (again, this is my personal opinion) that it’s better without eggs. After all, it was not for nothing that my mother told me: “kyzym (daughter), do not put an egg in the dough, this makes it hard.”
About the filling. The filling should be so tasty that you want to eat it even just with a spoon. Then you will get the most delicious and successful kystyby.

I brought two types of kystyby - with two different dough components, and with different fillings. I’ll say right away that both types are 100% delicious, but my favorites are dough with water and without eggs (it turns out very tender and thin, I don’t like thick dough) and mashed potato filling!) And also, don’t skimp on butter, grease the flatbreads generously and from the heart so that they turn out the most delicious!)
P.S: the fillings can be prepared the night before and then heated in the microwave, this will make your work easier the next day.
And the remaining uneaten kystyby can be fried in a frying pan with butter the next day until golden brown - it will be very tasty!)

Kystyby with mashed potatoes (dough on water)

What do you need:
Dough (yield 16 pcs.):
Warm water - 250 ml.,
Butter - 70 gr.,
Sugar - 1 tsp,
Salt - 0.5 tsp,
Baking soda (a couple of pinches) - 1/3 tsp,
Flour - 400 gr.
Butter or melted butter (for greasing flatbreads) - 150 g.

Filling (mashed potatoes):
Potatoes (large 9-10 pcs.) - 1.5-1.8 kg.,
Milk - 200 ml.,
Butter - 100 gr.,
Onions - 1 pc.,
Salt. Ground black pepper - to taste,
Egg (raw) - 1 pc.

How to cook:
First, I advise you to peel the potatoes and cook them. While the potatoes are cooking, you can make the dough.

Dough:
Sift flour into a cup, add salt, sugar, baking soda - mix everything.
Pour water and melted butter (not hot, at room temperature) into a cup of flour and knead the dough. The dough should be soft (like an earlobe) and not sticky. Wrap the dough in cling film and leave for at least 20 minutes.
Divide the finished dough into 2 parts. We will work with one part, and put the second back in film.
Divide the separated part of the dough into 8 identical pieces, the size of a walnut. Cover the pieces with a kitchen towel or cling film to prevent them from airing or drying out.
Place a dry, thick-walled frying pan on the stove to heat up. It is best if it is cast iron.
On a table dusted with flour, roll out thinly one piece of dough, approximately 20 cm in diameter. And then fry one flat cake at a time in a dry frying pan. Fry on both sides until light brown. Try to do this at the same time - while one is frying, roll out to another, this will make things go faster for you.

Place the fried flatbreads on a large dish, grease each one with melted butter, and cover with cling film and a kitchen napkin to keep them warm and soften. We do this with all the flatbreads and the second remaining part of the dough.

Filling:
Boil the potatoes in salted water until tender.
Cut the onion into small cubes and sauté in melted butter until soft. Sauté over low heat so that the onion does not overcook, but is soft and slightly golden in color.
Drain the water from the boiled potatoes, add sauteed onions with butter, hot milk, salt and ground black pepper to taste, mash into a puree.
At the end, break one raw egg into the hot puree and immediately mash again. A raw egg will add fluffiness to mashed potatoes.

Assembly:
We take out one flat cake at a time, put 2 tbsp on one half. filling, spread, cover the top with the second half of the flatbread, grease the top with melted butter again and place on another large dish. Place two pieces side by side in a stack. Cover the hot, ready-made kystyby with a large cup or cling film and a towel on top.

And before serving, they can be placed on a baking sheet and placed in a preheated oven at 160 degrees. for 15 minutes. Most importantly, do not skimp on butter, they are soaked in it and become soft, tender, and tasty.

Kystyby with millet porridge (dough made with milk)

Dough (yield 16 pieces):
Milk - 250 ml.,
Egg - 1 pc.,
Butter - 70 gr.,
Sugar - 1 tsp,
Salt - 0.5 tsp,
Baking soda - 1/3 tsp,
Flour - 500 gr.,
Melted butter (for greasing finished flatbreads) - 150 g.

If you make this dough without eggs, then use 400 grams of flour.

Filling (viscous millet porridge):
Millet - 200 gr. (1 glass - 250 ml.),
Water - 500 ml. (2 glasses),
Milk - 500 ml. (2 glasses),
Salt - 1 tsp. (or to taste)
Sugar - 1-1.5 tsp. (or to taste)
Butter - 100 gr.

We prepare the dough exactly the same way as written above, and the assembly technique is the same. Here I will only describe how to cook viscous millet porridge.

Pour the millet into a sieve, rinse under running water and pour over boiling water to remove the bitterness.
Place the millet in a thick-walled pan (preferably in a stainless steel or cauldron, just do not cook in an enamel one, otherwise it will burn to the bottom and the pan will be difficult to wash)
Pour 2 cups of boiling water over the millet, put on high heat, let it boil and absorb the water completely, stir constantly.
Once all the water has been absorbed into the millet, reduce the heat to low, pour in hot milk, stir, add salt and sugar to taste.
Cook the porridge over low heat for 25-30 minutes, covering it with a lid, stirring constantly so that it sticks to the bottom. At the end, 5 minutes before readiness, add butter and stir. When the porridge is ready, turn off the heat, close the lid tightly and leave for another twenty minutes.
If you decide to prepare the millet filling in advance in the evening, the next day it will no longer be sticky. When heating the porridge, add a little milk to it so that it does not become dry.

You can’t spoil porridge with oil, but neither can kystyby! Oiled flatbreads, but not greasy and filled with potatoes, similar to a version of a stuffed tortilla, subtly belong to the dishes of Tatar cuisine. Kystyby with potatoes or millet porridge is a very favorite dish for many men, and not only them. Today we will learn how to cook kystyby using these secrets and a cooking recipe.

What to use for kneading?

The liquid component of the dough can be water, milk, or both in equal proportions - these are the three most versatile options. You can prepare kystyby with kefir, then in the finished dish the slight sourness of the dough will be in perfect harmony with the sweetish puree for the filling, but the main thing is to choose the right proportions of the remaining ingredients and choose the spices. The most delicate dough is made from potato broth; it will need to be strained.

With or without eggs?

The dough with eggs is more dense and pliable. With eggs, the finished flatbreads taste pleasant and are golden in color, but may turn out to be harsher. They will be perfect if you soak them generously in melted butter. Try both options to find your ideal recipe for making kystyby and tasty dough for it. Eggs are added at the rate of 1 piece per 300-500 grams of flour. With any method, the dough should be allowed to rest a little after kneading.

Shape and size

The dough piece for the flatbread is small in size, about the size of a chicken egg. Each ball is carefully rolled out, very thinly (1-2 mm) away from the center. To speed up the process, you should detach a large piece of dough from the entire mass, roll it out and cut out circles with a plate.

Special mashed potatoes

The filling must be cooked perfectly. So kystyby with potatoes is filled with delicious puree, which is thoroughly mashed to remove lumps and lightly beaten. Warm milk and melted butter are a must in mashed potatoes. If you are preparing the filling with Turkish delight, then the onion and the remaining oil after sautéing are also added to the puree.

Alternative filling options

The filling, of course, can change depending on your preferences, the main thing is the dense structure and temperature (let the filling cool), so the cake will not get soggy. Kystyby with millet or potatoes are the most common types of this delicious Tatar dish.

In two stages

It is not recommended to immediately fill the flatbreads with potatoes or millet porridge. After frying the base on both sides without oil in a hot frying pan, they are immediately bent, otherwise they will break later. After this, they are wrapped in a towel or placed in a container and covered with a lid, and covered with cloth on top. At this time, preparation of the filling is completed. And only after such a thermal effect can you spread the slightly cooled filling. Fry with oil immediately before use, because when reheated it will not be as tasty, and the base may even become cardboard.

Kystyby with potatoes. The perfect recipe

Milk - 2-2.5 tbsp (1 tbsp - 200 ml)
Flour - 5 tbsp
Salt - ¼ tsp
Small egg - 1 piece
Butter - 30 g (you can do without it, it will turn out piquant)

For mashed potatoes:

Potatoes - almost 1 kg
Milk - at least 150 ml
Salt and pepper - to taste
Butter - 50 gr
Small onion - 1 piece

.......................................................

Melted butter for greasing
For frying - butter

How to cook:

Wash the potatoes, peel them, cut them into slices and boil.
Pour melted butter into milk, add salt and beaten egg.
Then gradually adding flour, passed through a sieve, mix the dough. Gradually begin to form it into a bun with your hands.
It may stick a little. Does it stick a lot? Sift the flour onto the work surface (a little bit) and coat, stirring in the flour.
Return the dough to the container, cover and let rest a little.
Saute the onion with butter, heat the milk.
Pour warm milk, onion and butter over the prepared potatoes (drain the broth). Also add spices and melted butter, mix everything thoroughly to remove lumps and beat into a fluffy mass.
Take out the dough. Pinch off a small piece as described above and roll it out. Trim off the excess with a plate, it will turn out neatly.
Cook the flatbread over low heat in a hot frying pan without fat.
Then we oil the hot cake on both sides and bend it in half. You can oil them later when they are completely ready.
Repeat until the dough is gone.
Fold all the cakes and cover. Leave for 10-15 minutes.
Prepare the filling, heat the frying pan with fat. Fill each flatbread with 2-3 tbsp of puree
Fry the finished kystyby with potatoes for 2-3 minutes on each side.
Oil the kystyby (if you haven’t done this before) and serve.

Kystyby is one of the simplest, most delicious and inexpensive dishes that Tatar cuisine has given us. Essentially, these are simple flatbreads fried in a dry frying pan with filling, sort of lazy pies. You can use any porridge or vegetable puree as a filling, but most often potatoes are hidden in flatbreads.

Actually, it is this recipe – kystyby with potatoes – that we will master. There are no difficulties here. The filling will be the most ordinary mashed potatoes. And we will knead the dough for kystyby in Tatar style with milk - with it the finished flatbreads will be softer and more tender. Try it! It's really simple and very tasty!

Taste Info Bread and flatbreads

Ingredients for 4-5 servings:

potatoes – 1 kg;
milk 2.5% – 300 ml;
butter – 150 g;
egg – 1 pc.;
salt (for dough and filling) – 1 tsp. and to taste, respectively;
flour – 500–550 g.

How to cook Tatar-style kystyby with potatoes

We will prepare the filling and tortillas first, and then combine them.

First, let's make the potato filling. Peel the potatoes, wash them, cut them into smaller pieces so that they are ready faster. Add some salt to the water in the saucepan, let it boil and only then put the potatoes in it.

While the filling is being prepared, we will knead the dough for the flatbreads. Pour milk into a deep cup, 50–70 g of melted, but preferably just softened, butter. Add an egg there.

Add some salt to the mixture and whisk it until smooth.

Next, arm yourself with a sieve and sift the last ingredient of the dough into a cup - flour. You don't need to add all the flour at once. Sift it in small portions. This will make a soft, elastic dough that will not flake (which is very undesirable).

Knead the dough for Tatar-style kystyby thoroughly. As already mentioned: it should not be too steep, soft and elastic. Due to the presence of butter in the dough, the mass does not stick at all to your hands or to the work surface. Cover the dough with a dry cloth while we leave it to stand for 10-15 minutes.

During this time, prepare the filling. The potatoes should be cooked by now. We drain the liquid from it into a cup, but leave a little broth, literally 50-70 ml. Throw a piece of butter (about 50 g) into the potatoes, add the remaining broth and mash it all into a homogeneous puree.

The puree should be liquid enough so that it spreads well on the cakes. Let's leave the potatoes aside for now. Don't use a blender or your puree will look like soft rubber.

Now that the filling is ready, bake the flatbreads. Roll out the rested dough into a thick sausage, now cut off small lumps from the dough and roll them into a thin flat cake. There should be no lumps or bends on the cakes, they should not tear.

The diameter of the cake should be slightly smaller than the diameter of the bottom of your pan. The obvious advantage of such cakes is that they do not have to be perfectly round.

Bake the formed cakes in a dry frying pan. The remaining flour must be removed from the pan each time so that it does not burn. Bake the flatbreads over medium heat. If the fire is large, the cake will burn; if it is weak, it will be too dry.

Be sure to cover the finished cakes with something so that they become softer and do not dry out on top.

The kystyby is formed very simply. Spread a couple of tablespoons of mashed potatoes onto half of the flatbread.

And cover the potato filling with the free part of the flatbread. Melt the remaining butter and grease the kystyby with it on both sides.

Ready! Place the formed kystyby in a pile and serve with a bowl of melted butter (in case one of the eaters wants to dip it) and a mug of hot sweet tea. With it, kystyby is especially tasty!

Cooking tips:

To keep your flatbreads thin, roll out the dough very thin, no thicker than 2 mm.
Fried flatbreads dry out quickly, which is undesirable. To prevent this from happening, cover the circles that have already dried in the pan with a damp kitchen towel. This will also facilitate easier formation of the kystyby with filling.
To keep the flatbreads soft, never make the dough in advance. It should not be put in the refrigerator.
To make the dough even tastier, use 3.4% fat milk and add a pinch of sugar to the dough.

Kystyby is a traditional Tatar dish that has firmly established itself in our cuisine. This is not surprising, because the flatbreads cook quickly enough, and you can take absolutely any filling for kystyby: vegetable stew, porridge or. Visually, it resembles a pie; the filling is laid out on half of the flatbread and covered with the second part. But the most important thing in preparing this dish is to make the dough for kystyby in Tatar style correctly. Let's look at some simple recipes for its preparation.

Dough for kystyby with milk

Ingredients:

cow's milk – 500 ml;
wheat flour – 5 tbsp;
salt - to taste.

Preparation

How to prepare dough for kystyby? Sift the flour thoroughly into a bowl, and then gradually pour in the required amount of milk and add a pinch of salt. Knead the dough into a homogeneous dough and add a little more flour if necessary. Cover with cling film and leave to “rest” for about 25 minutes. That's all, the dough for kystyby without eggs is ready to work!

Dough recipe for kystyby

Ingredients:

chicken egg – 1 pc.;
goat milk – 170 ml;
salt - a pinch;
wheat flour – 3 tbsp.

Preparation

Break the egg into a bowl, add a pinch of salt and beat thoroughly with a mixer. Then pour in cool milk, sift the flour and knead a thick, homogeneous dough. After this, cover it with cling film and leave to stand for 15 minutes. After the specified period of time, the dough for making Tatar flatbreads kystyby is ready! After that, roll it out on the table into thin flat cakes and cut out even circles with a plate.

Dough for kystyby with kefir

Ingredients:

kefir – 200 ml;
salt - a pinch;
egg – 1 pc.;
wheat flour.

Preparation

So, break the egg into a bowl, add salt and beat everything with a mixer at high speed. Then pour in slightly warmed kefir, add sifted flour and knead a stiff dough, without lumps. Cover it on top with cellophane and put it in a warm place for 20 minutes to proof. Next, roll out the dough on a floured table and use a plate to cut out neat and even cakes. After this, we proceed to preparing the filling, and cover the dough with a towel so that it does not dry out.

Kystyby dough on water

Ingredients:

wheat flour – 3 tbsp;
boiling water – 1 tbsp.;
salt – 1 teaspoon;
vegetable oil – 2 tbsp. spoons.

Preparation

So, to prepare unleavened dough for Tatar flatbreads, sift the flour thoroughly through a sieve. Then add salt to it, pour in vegetable oil and pour in boiling water. Mix everything quickly with a spoon until the dough comes together into a smooth lump. After this, let it cool a little and knead it into a smooth, elastic dough with your hands. We leave it to rest for 25 minutes, and then proceed to

Soft dough for kystyby

Ingredients:

Total:0
In contact with 0
Google+ 0
OK 0
Facebook 0