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Kystyby with potatoes

Kystyby with Potatoes

A delicious, hearty Tatar dish to serve with a main course or with tea! Kystyby is an unleavened pan-fried flatbread with a potato filling. It's a traditional Tatar and Bashkir dish, made with mashed potatoes or millet porridge.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Wheat flour

280

Milk

100

Butter

Eggs

Sugar

Salt

Potatoes

500

Butter

1.5

Milk

100

Onion

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 21 % 8 g

Carbohydrates 66 % 25 g

183 kcal

GI: 36 / 0 / 64

Cooking method

Cooking time: 50 min

Step 1:

Let's gather the ingredients on the list. We'll start with the filling. Wash and peel the potatoes, cut them into a few pieces, put them in a pot of cold salted water, and set it over the heat. It's best to use a floury, starchy variety so the mash turns out more tender and tasty. Cook the potatoes until done — you can test with the sharp tip of a knife, which should slide in easily.
Step 2:

Drain the water from the pot, mash the potatoes with a masher or blender, add the milk and a piece of butter, and salt them if needed.
Step 3:

Peel the onion and chop it finely with a knife. Pour vegetable oil into a skillet, heat it up, and fry the onion until translucent.
Step 4:

Add the onion to the potatoes and mix.
Step 5:

Make the dough. Crack an egg into a deep bowl.
Step 6:

Add the sugar and salt, then pour in the warm milk and melted butter. Mix everything together.
Step 7:

Add the sifted wheat flour to the bowl of liquid. Knead a smooth, elastic dough.
Step 8:

Cover the bowl of dough with a towel and put it in a warm place for half an hour.
Step 9:

Now fry the flatbreads in a dry skillet. Divide the dough into 12 pieces and roll each one out into a thin round. To make the flatbread rounds even and pretty, you can cut them out of the dough using a plate as a template.
Step 10:

Place a flatbread round in a well-heated skillet and fry it until browned on both sides — a couple of minutes per side is enough.
Step 11:

Take the flatbreads off the skillet and immediately brush each one with butter on both sides. Do this while they're hot so they soak up the butter well.
Step 12:

Put some of the potato filling on one half of each flatbread and fold the other half over it. The flatbreads are soft and stay folded, so there's no need to seal the edges tightly. Before serving, brush the kystyby with melted butter. Serve the flatbreads. Enjoy!