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Tatar flatbreads with Kystyby potatoes

Tatar Kystyby Flatbreads with Potato

A simple, hearty national snack of potato in a flatbread! An unleavened flatbread filled with mashed potato is a great addition to a main meal of an entrée and soup; it also works for breakfast with sweet tea, or as a snack between meals.

Snezhana

Recipe author

Composition / ingredients

Servings:

Butter (for brushing the flatbreads)

Eggs

Wheat flour

500

Sugar

Baking soda

0.5

Table vinegar

0.5

Potatoes

Butter

Milk

150

Salt

Ground black pepper

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 15 % 6 g

Carbohydrates 73 % 29 g

184 kcal

GI: 34 / 0 / 66

Cooking method

Step 1:

Gather the ingredients from the list. Start by boiling the potatoes for the mash. Wash, peel, and cut the potatoes into pieces. Put them in an enameled pot, cover with water, and set on the heat. Add a pinch of salt and cook until the potatoes are soft.
Step 2:

Check the potatoes for doneness with a fork or knife. When they start to fall apart, turn off the heat. Drain the water, mash the potatoes with a potato masher, pour in the milk, and add a piece of butter. Stir. The potato filling for the kystyby is ready. You can make this dish with mashed potatoes left over from lunch or dinner, but the mash shouldn't be bland and gray.
Step 3:

While the mash cools (by the time you make the kystyby, the mash should be warm but not hot), make the dough for the flatbreads. Sift the wheat flour into a deep bowl. Be sure to sift the flour — this aerates it and removes any foreign matter.
Step 4:

Pour the warm milk and the butter (melted and cooled to room temperature) into the bowl with the flour, and crack in the egg. Add salt, sugar, and the baking soda slaked with table vinegar.
Step 5:

Mix the ingredients so the mass starts coming together into one ball. Knead the dough by hand — it should turn out soft and elastic.
Step 6:

Cover the bowl of dough with a cloth and let the dough "rest" for half an hour at room temperature.
Step 7:

Now make the flatbreads. Divide the dough into pieces the size of a tangerine. Roll each piece into a flatbread about 15 centimeters across. But keep in mind the size of the skillet you'll fry them in.
Step 8:

Fry the flatbreads in a dry, heavy-bottomed skillet. Fry them for 3–4 minutes per side over medium heat.
Step 9:

Take the flatbreads out of the skillet, brush each one right away with melted butter, fill it with the potato filling, and fold it in half — but don't press the edges tightly together. Serve the kystyby. Enjoy!