Kystyby with potatoes is one of the simplest and most delicious dishes of Tatar cuisine. It consists of flat cakes folded in half with potato filling inside. The flatbreads are baked in a dry frying pan, and the finished kystybai must be poured with melted butter. This pastry is much easier to prepare than regular pies. You can use porridge and vegetable mixes as a filling, but kystybai with Tatar potatoes is still considered a classic option. The recipe with photos was filmed step by step for all lovers of national cuisine who like to reproduce old recipes step by step. You can immediately look at the pictures to make sure that the dish is prepared quite simply. The dough has several cooking options. The most popular recipe is dough made with milk or water. I will tell you about it in detail, and at the end, for lovers of culinary variations, I will tell you how to prepare the dough in water.
Ingredients for milk dough:
- milk – 0.5 cups (fat content does not matter),
- butter – 50 grams,
- sugar – 1 tablespoon,
- salt – 1 level teaspoon,
- egg – 1 piece (medium),
- flour - 2.5 cups.
- potatoes – 1 kilogram,
- onion (optional) – 1 large,
- butter – 50 grams,
- milk – 1/3 cup,
- vegetable oil – 3-4 tablespoons.
How to cook kystyby with potatoes
Let's start with potatoes. We wash it, peel it and cut it into approximately equal parts. Place the potatoes in boiling salted water and leave to boil until tender.
During cooking, it is quite possible to have time to knead the dough into kystyby.
Melt the butter, dissolve the sugar in lukewarm milk. Mix sweet milk with butter, beat an egg into the mixture, add salt and stir everything until smooth.
We kneaded it and immediately put it in a bag to rest for 15-20 minutes. That's it, we don't need any more flour for this dough. It’s convenient to work with; it doesn’t stick to your hands or rolling pin at all.
Let's return to the filling. Drain all the yushka from the finished potatoes. Add warm milk to it (you can quickly burn it in the microwave) and butter.
Knead the filling intensively until the lumps disappear completely. In principle, the filling is already ready, but if you wish, you can add chopped and fried rasta to it. oil onion. I have such a desire - I add. To prevent the filling from cooling down while the cakes are baking, cover it with something.
We take the dough out of the bag, divide it into 5-7 small lumps, roll each into a thin round cake and prick it with a fork. Quickly, so as not to dry out, fry the cakes in a completely dry, well-heated frying pan. Do not add a drop of oil! Remove immediately when slightly browned.
Place the finished flatbreads in a stack and be sure to cover them with a lid or plate so that they become softer and do not dry out. Important! After frying, immediately grease the milk cakes on both sides with butter, and only then cover them. It is not necessary to grease the unleavened cakes - they will already become soft.
When all the cakes are ready, fill them with filling. For this, 1-2 tbsp. l. Place mashed potatoes on one half of the flatbread and cover with the free half of the mashed potatoes.
You can serve kystyby in two ways: pour warm butter over it or serve the butter separately in a bowl so that you can dip it into it.
And one last note. To my taste, kystyby made with unleavened dough tastes better, but only if you serve it immediately after preparing it, while the flatbreads and filling are still warm. The cooled dough becomes rubbery. You can also prepare kystyby for future use, but then you should definitely choose the version of the dough made with milk: when it sits and cools down, it becomes much softer and more tender than freshly baked dough.
Tatar flatbreads kystyby with potatoes and herbs are easy and simple to prepare. The dough is without yeast, so there are no difficulties with kneading. And with a photo step by step, preparing a delicious dish will not be difficult!
Kystyby cakes with potatoes turn out thin, crispy in places, with appetizing golden spots. It is necessary to grease the finished flatbreads with butter to make them richer, softer and more flavorful. It’s not bad with olive or sunflower oil either, but if you don’t flavor the kystyby at all, then they turn out a little dry.
I made the most popular version - kystyby with potatoes and dill. But in the fall or summer, when the mushroom season begins, I add fried porcini mushrooms or chanterelles and boletus to the filling. Ahh... such a scent permeates the whole house!
Step-by-step video recipe
I can imagine that stewed vegetables, cheese with herbs, tofu, and so on are also suitable for the filling. It is also often prepared with millet, cottage cheese, and rice. But if you are trying it for the first time, I advise you to give preference to mashed potatoes.
This is how they prepare it in India - flatbreads stuffed with potato Aloo Paratha. Here's a delicious version of a homemade dish - flatbreads with herbs in a frying pan.
Kystyby dough - 4 preparation options:
- Lenten version: dough for kystyby in water. In the photo I captured this recipe step by step. You will need: 300 g flour + 150 ml water + 1-2 tbsp. l. any vegetable oil + 1/2 tsp. salt. More details in the photo. Such cakes are denser than those made with kefir and without a pronounced creamy taste, as they will be with milk. This is how I always cook!
- Kystyby dough with kefir. You will need: 300 g flour + 150 ml kefir of any fat content + 1/2 tsp. salt and 1 tsp. Sahara. The dough made with kefir is soft and tender even after frying, less crispy (than with water) and more satisfying.
- Dough for kystyby with potatoes in milk. You need: about 300 g of first grade flour + 100 ml of milk of any fat content + 1 tbsp. l. melted butter + 1/2 tsp. salt + pinch of sugar. The dough made with milk is very tender, fatty, and easily torn with your hands after frying. Pronounced creamy taste.
- Kystyby dough with potatoes and sour cream. Ingredients: 300 g flour + 200 ml sour cream with a fat content of 15-20% + 1 tbsp. l. vegetable oil + 1/2 tsp. salt. As with other cooking options, the liquid ingredients need to be poured into the flour in small portions, gradually!
You can safely knead lean dough without eggs; as I noticed, such dough is more elastic and soft, and rolls out easily. I cook from first grade wheat flour, water and vegetable oil. I also add a pinch of salt. You can improve the recipe and make the dough from white flour and rye, whole grain. Well, for those who do not eat gluten, the option is rye flour and oatmeal, buckwheat.
Ingredients for water test:
- 300 g flour;
- 150 ml of water or as much as you need;
- 2 tbsp. l. vegetable oil;
- a pinch of salt.
Filling ingredients:
- 700-800 g potatoes;
- 100 ml water or milk for puree;
- a bunch of dill;
- salt, ground black pepper;
- butter.
Dough for kystyby, how to make it tasty:
Sift flour over a table or wide bowl. Add vegetable oil and a pinch of salt. And gradually pour in water (or milk, sour cream, kefir). First, half a portion - stir with a spoon or immediately with your hand. Then knead a little more and knead again. And so on until you get a dense, non-sticky, elastic lump of dough.
If you press the lump with your finger, the dent gradually levels out. The finger doesn't stick.
You can let the dough rest for half an hour, covered with a towel. I often skip this step; I don’t see the point in waiting 20-30 minutes. I especially can’t stand it when the filling is already ready.
Before frying the flatbreads, roll out the dough into a thin layer. It should not be see-through or torn. But don’t make it tight or thick either.
Roll into circles that are suitable in diameter for your frying pan.
Filling for Tatar flatbreads
Everything is simple here! You can use ready-made puree left over from lunch. After cutting fresh herbs and ground pepper.
Or peel the potatoes, cut into quarters and boil in lightly salted water until tender. The vegetable should be thoroughly boiled.
Mash with a masher almost without water or milk; the puree should be very thick. Salt and pepper to taste. Mix with chopped bunch of dill.
Frying Lenten flatbreads
If the pan allows it, then you don’t have to grease it with anything. Or add a couple of drops of vegetable oil.
Kystyby is a very tasty traditional Tatar dish, a recipe with step-by-step photos that involves preparing unleavened flatbread with various fillings. Today we will look at kystyby with potatoes and how to cook it really tasty.
Classic recipe
Let's start with the simplest step-by-step photo recipe for kystybya with potatoes, namely the classic version. In this form, it arose and was loved by many families decades ago.
Ingredients for the dough:
wheat flour - 280 g;
milk - 100 ml;
butter - 50 g;
chicken eggs - 1 pc. ;
sugar - 1 tbsp. l. ;
a pinch of salt.
Filling ingredients:
potatoes - 0.5 kg;
milk - 100 ml;
onion - 1 pc. ;
butter - 1.5 tbsp. l.
Preparation:
yandex_ad_1 When the potatoes are ready, drain the water and, without letting them cool, puree them using a blender or a regular fork. To make this process easier, boil the milk and add it little by little to the potatoes while you chop them. Melt the butter a little in the microwave or in a water bath and also add to the puree.
The next ingredient in the filling is onions. Peel and cut it into small pieces. Add half a tablespoon of vegetable oil to a heated frying pan, and then the onion itself. Fry it until transparent. Mix the onion and the finished puree. The filling is ready.
Now we make the dough. Break an egg into a clean plate, pour in a little warmed milk, melted butter and add granulated sugar. Add literally a pinch of salt and mix everything thoroughly into a homogeneous mass.
Sift all the flour separately and only then start adding it to the dough. Since there is a lot of flour, it is better to do this in parts. At the end, you will have to knead the dough with your hands, as it will become quite dense.
Set the dough aside. Cover it with a towel and let it sit for about 30 minutes. Time to roll out the dough and make the scones. To do this, sprinkle the table a little with flour and roll the dough into a thick sausage. From these ingredients you will get a sausage, which you need to divide into 12 parts.
According to the step-by-step recipe with photos, kystyby with potatoes is made on the basis of flat cakes with a diameter of about 15 cm. Therefore, you need to roll out each of the 12 parts to this diameter. Heat a frying pan and, without adding oil, fry each flatbread on both sides. Over medium heat, each part will take about 3 minutes to cook.
We collect kystyby. Place the filling on half of the flatbread and cover it with the other half. These cakes should not unfold, so there is no need to additionally fasten them with anything at the edges.
Before serving, brush the kystyby with melted butter for an even more appetizing appearance.
yandex_ad_2 Kystyby with potatoes and mushrooms
This step-by-step recipe with photos is for those who love kystyby with potatoes, but at the same time want to diversify this dish a little. Mushrooms will cope with this task perfectly. This recipe is also notable for the fact that it does not contain eggs, so the method of preparing the dough is slightly changed.
Ingredients for the dough:
flour - 300 g;
water - 150 ml;
butter - 50 g;
vegetable oil - 1 tbsp. l. ;
Filling ingredients:
champignon mushrooms - 300 g;
medium potatoes - 6 pcs. ;
butter - 70 g;
onion - 1 pc. ;
salt - to taste;
pepper - optional.
Preparation:
For the dough, first mix the dry ingredients, i.e. flour and a pinch of salt. Then pour in water and sunflower oil.
Mix everything thoroughly. As a result, you should get an elastic dough that does not stick to your hands, but at the same time holds its shape. If necessary, to obtain the desired consistency, add a slightly larger amount of flour than indicated in the list of products.
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Usually it takes about 10 minutes to knead the dough for kystyby. Once the time is up, wrap the dough in cling film and let it rest while you make the filling.
To prepare the filling, first take care of the potatoes - wash them, peel them, cut them into arbitrary small cubes and cook over low heat. 10 minutes after the water boils, lightly salt the potatoes. Remove from heat and drain water once potatoes are completely softened.
Rinse the champignons under running water and cut them to your liking, depending on what pieces (large or small) you want for the filling.
Peel the onion and cut into small pieces. Combine the mushrooms and onions in one pan and fry them with a little oil until the onions are golden. Salt and pepper the mushrooms as desired.
Add a little butter to the hot potatoes and mash them with a fork or blender at low speed. But don't overdo it!
Mix the mushroom mixture with mashed potatoes, taste and, if necessary, add more salt. In the meantime, the dough has infused enough and you can start making cakes from it. To do this, roll out the dough into a thick rope and, pinching off small pieces from it, roll them out to a thickness of 1.5 mm. The cakes should be the size of a saucer.
We move to the stove again. Heat a skillet over medium heat and fry each tortilla on both sides for 2 minutes. There is no need to grease the pan with vegetable oil. But immediately after you remove the cake from the heat, you need to grease it with butter. If this is not done, the cakes may break in half when folded.
When the frying process is complete, mentally divide each tortilla into 2 parts and place the filling on any of them.
Close it with the second part. In this simple way you form kystyby with potatoes, the preparation of which seemed difficult to many before meeting this step-by-step recipe with photos.
Kystyby can be eaten both cold and warm. If you prefer the second option, and the flatbreads have already cooled down, then the dish can be reheated in a frying pan or in the oven at 180 degrees.
Kystyby is a traditional dish of the Bashkir and Tatar peoples. This is a flatbread that is made from unleavened bread and is filled with various ingredients: vegetables, cereals, mashed potatoes.
On one side of the dough there is finely chopped or ground meat, which is covered with an empty part of the base. Kystyby can be additionally fried in oil and served with sour cream.
- We take the butter out of the refrigerator in advance so that it has time to melt. Sift the flour in the same way as in the previous recipe, but add butter and egg to the hole. Please note that we do not add all the flour first. You should get something similar to flour crumbs.
- Add salt and begin to knead the flatbread, all the time adding flour, beating it into the mass. Add milk during the process. At first the dough will be sticky, but don't be alarmed, this indicates that it is prepared correctly. As you add flour, the mass becomes elastic and no longer sticks. If the kystyby dough continues to stick to your fingers, you can increase the amount of flour. But it is important not to overdo it, otherwise the cake will not be flexible, but rigid, and it will be difficult to roll it out
- Next, wrap the dough and let it rest. We form pancakes, fill them with filling and...
This dough recipe is one of the most successful, since kystyby turns out soft, and its preparation is greatly simplified due to the high elasticity of the dough.
Combined dough with milk and water
Tatar housewives love to cook kystyby from a mixture of water and milk, because it does not take long to knead, but despite this, the flatbread acquires an original taste and viscousness.
Ingredients:
- 1 egg
- 150 ml. milk
- 150 ml. water
- 500 g flour
Calorie content: 68 kcal per 100 g of finished product.
Preparation:
- Boil water and pour it into a small bowl, let it cool. When the water is not too hot, mix it with milk. The milk should be tasty, preferably homemade, since it is full-fat. You can use both cow's and goat's milk, but without the animal smell
- In a separate bowl, combine flour and salt, sifted twice. Add the egg to the mixture and mix. As you knead, add the pre-prepared liquid from another bowl.
- We try to form a bun in a bowl, and when the dough acquires a stiff consistency, pour it onto the work surface and knead until it becomes plastic. The base should be quite hard, so you can add flour and knead it harder.
- This time the flour mass does not need to be wrapped in cling film, you can simply cover it with a bowl and let it sit for a while
Afterwards we form the kystyby. The entire dough makes about 10 servings. Before putting it into the frying pan, you need to pierce the flatbread several times.
Delicate kystyby with kefir dough
The use of fermented milk products when preparing kystyby is well suited for those who love airy bread, slightly crispy, but at the same time very soft.
Ingredients:
- 200 ml. kefir
- 30 g butter
- 450 g flour
- half a teaspoon of soda
Calorie content: 56 kcal per 100 g of finished product.
- Add kefir and soda to a small bowl, let the mixture stand for 15-20 minutes until a chemical reaction begins and the surface of the kefir begins to bubble
- We pass the flour through the sieve as many times as necessary to achieve maximum airiness. Usually two times is enough for the flour to fill with oxygen.
- The butter needs to be melted to a liquid state in a convenient way. Place the oil in the microwave for a few minutes and pour it into the liquid with kefir and soda. You need to gradually add flour to this mixture in small portions.
This is done on kystyby with a fork and hands. First, we begin to beat the still pouring mixture with a fork or whisk. When the dough becomes stiff, you can place it on a clean, dry surface and continue kneading with your hands.
You should not keep the dough on kefir: after finishing kneading, immediately begin forming and preparing portions of flat cakes.
This dough base will turn out even tastier if you use biokefir, since it is more acidic.
Mastering Tatar cuisine is not only educational for a real housewife, but also useful, since new methods of preparing dishes, especially dough for them, add variety to the family’s diet.
The dough for kystyby is an example of how to prepare a hearty delicacy from ordinary ingredients.
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!
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.
Preparation
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.
