Real kystyby. Kystyby - two types of dough and two different fillings. Alternative filling options

Would you like to enjoy delicious Tatar pies in a pan? The dough for kystyby - the original products are called - is not capricious, soft and unusually tender. The dish is prepared in a matter of minutes, which is especially important in our hectic pace of life.

The traditional Tatar dough recipe includes water, milk, or a mixture of liquids combined with the rest of the ingredients.

List of ingredients:

chilled egg;
fatty butter - 50 g;
ordinary fine granulated sugar - 20 g;
premium flour - a glass with a slide;
purified water and milk - 120 ml each;
soda or other baking powder;
sea salt - 5 g.

Action algorithm:

To obtain a high-quality dough, we certainly use sifted, oxygen-enriched flour without foreign inclusions. It can be wheat, corn or mixed in equal proportions.
Pour both types of chilled base into the bowl - milk and water. We place a fresh egg, salt, white sugar and butter. Using a fork, beat the mixture thoroughly. Never use a blender or mixer! Now we add small portions of flour mixed with soda. The bulk product will need exactly as much as the liquid composition will take it.
Knead soft and elastic dough. No kitchen appliances - only our gentle hands, as well as a good and calm mood. We work slowly, but quite actively.
When the dough enters into an “independent life”, that is, it stops sticking to your hands, we return it to the pelvis. We cover the dishes with a film, send them to the refrigerator for 45 minutes to “rest”.

The main secrets of using the test:

There is no need to stock up on them for future use: we get as much product as necessary to decorate the desired number of hot products.
Remove the ruddy cake from the pan, remove the remaining flour with a napkin.
We coat the product with oil after, but not before, the heat treatment of the dough. The brazier must be dry!
We wrap the baked cakes in a towel so that they do not crunch, do not break when bent, are tender and soft.
To enjoy the pleasant taste of thin dough, do not abuse the amount of filling.

On milk

Now let's see how to cook dough for kystyby with milk, and get pastries that are especially appetizing, satisfying and, of course, beautiful.

Composition of products:

peasant butter - 60 g;
chicken egg;
premium flour (preferably wheat) - up to 400 g;
goat's milk (you can also cow) - 200 ml;
granulated sugar - 25 g;
a pinch of salt.

All components intended for obtaining the dough are first laid out on the table: they must have room temperature.

Cooking order:

We heat natural butter in a water bath, pour the fat into a deep bowl. We drive in the egg, add salt, fine sugar, milk. We add all the products one by one, each time we mix the composition thoroughly.
Next, we begin to introduce the sifted flour. We do this in small portions so that the liquid mixture has time to absorb the bulk composition. We change the spoon to our hands, knead the elastic mass, soft, “like an earlobe”. There is an expression among professional chefs. Figuratively, but very accurately!
When the dough is well processed and does not stick to your hands, leave it for half an hour, covering with a film so that the product does not dry out.

"Rested" bun - at our service!

Lenten option on the water

How to enjoy delicious Tatar cakes without gaining extra calories? The answer is obvious - make the dough on the water.

List of ingredients:

vegetable oil - 50 ml;
eggs - 2 pcs.;
cool bottled water - 250 ml;
premium flour - up to 500 g;
baking soda - 3 g;
white sugar - 10 g;
a pinch of sea salt.

Cooking process:

The dough mixed with water is not only considered dietary, but also turns out to be soft and tender. It is only necessary not to “hammer” the composition with a large amount of flour.
We place fresh eggs in a deep bowl, shake them lightly with a fork, pour in drinking water. The liquid must be cool.
Connecting the dough components with a spoon, alternately add regular sugar, a pinch of salt, soda and oil without a pronounced odor.
Without stopping stirring the mixture, add portions of pre-sifted flour. After the formation of a thick composition, we continue kneading with our hands. We try to add the minimum amount of bulk product until the dough stops sticking to the palms.
We collect the soft mass into a ball, wrap it in a layer of cling film, leave it for 25 minutes in a cool place.

It remains to form small koloboks the size of a tennis ball. Then thinly roll them, fry and stuff.

Dough for kystyby on kefir

The use of a fermented milk product to obtain delicious "patties" in Tatar style allows you to make soft, airy dough.

Component set:

sifted flour (preferably wheat) - up to 500 g;
baking soda - 6 g;
ordinary kefir (fat content 3.2%) - 200 ml;
butter (peasant) - 40 g;
salt.

Cooking technology:

Pour fresh kefir into the bowl, pour baking soda. We stir the mixture, leave it for several minutes until the “hissing” chemical reaction ends in the form of the appearance of many bubbles on the surface of the composition.
We sift the flour several times so that it becomes as “fluffy” as possible and ensures the best quality of the dough for kystyby.
Butter is needed in a liquid state, so melt it in a water bath or in a microwave.
Pour warm fat into the kefir mixture, add a pinch of salt, add portions of flour. Initially, mix the products with a fork / spoon, then knead the soft dough until the sticking effect on the hands disappears.

The resulting product must "rest" before its main "mission" - turning into a delicate pastry with a delicious filling.

Traditional Tatar recipe

The classic kystyby is the thinnest flatbread made of unleavened dough, fried, stuffed, folded in half.

Composition of products:

whole milk - 500 ml;
sifted flour - 650 g;
a pinch of salt.

Cooking method:

General principles for obtaining a good dough are given in previous recipes. In the traditional version of the dish, water or milk is taken as the basis (a mixed composition is also possible). As always, pour the liquid into a deep bowl, dissolve a pinch of salt, add the pre-sifted flour in small parts. We knead a dense base that does not stick to the palms.
While the formed ball is “resting”, we are preparing a delicious filling. We will consider its most popular options a little later. In the meantime, we divide the dough into small koloboks, roll them into the thinnest circles with a diameter of up to 15 cm, no more than 2 mm thick.
We process the layer with a wheel for cutting the dough with a beautiful zigzag. In addition, in Uzbekistan, masters use the so-called chakich to form the middle of the cake. If we do not have such a device, we simply make a few notches with a knife or pierce the layer with a fork so that the dough does not swell during the heat treatment. Then uniform appetizing specks form on it.
We heat a dry frying pan, fry both sides of each product. We place the cakes on a plate, be sure to cover with a towel to exclude contact with air.
We lay out 2 tbsp. l. filling, smear it in a circle, without touching its edges. We turn the product in half, lightly press it with the palm of our hand.

Cooked pastries are served hot with tea or meat broth.

Tender and soft dough for kystyby

The popular Tatar dish is famous not only for its delicious taste, but also for its original shape in the form of a small crescent. Delicate dough for kystyby with potatoes is a classic of traditional food preparation.

Grocery list:

eggs - 2 pcs.;
premium wheat flour - 400 g;
fresh sour cream (fat content 15%) - 200 g;
salt - 10 g.

Cooking order:

You can also get high-quality dough for Tatar products based on milk or water, but the fermented milk product will not disappoint us: the cakes will not be too fragile and brittle on the bend.
We spread sour cream in a bowl, add fresh eggs and salt, carefully combine all the ingredients.
Sift high-quality flour, add it in small portions to the composition, knead a tender, but rather tight and elastic dough. As soon as it stops sticking to your hands, form a soft ball, place in a bowl, cover with a towel.

After half an hour, when the dough "rests" and reaches the desired condition, we will proceed to the final stage of our "delicious" action.

The perfect topping for baking

As simple as the dough for kystyby is in execution, the products for filling the cakes are prepared just as unpretentiously. Consider options for fillings for Tatar products.

Mashed potatoes

Dish Ingredients:

onion;
butter;
milk;
potato;
salt, a mixture of peppers.

Cooking method:

Boil the peeled and divided root vegetables in salted boiling water. Saute finely chopped onion in butter until translucent. With the help of a pusher, we knead the potatoes (do not use a mixer or blender so that the composition does not become “rubber”), we get mashed potatoes without lumps. Add a little heated milk, ready-made pieces of onion and mix everything thoroughly.

Millet porridge

Required components:

butter;
whole milk - 630 ml;
drinking water - 380 ml;
millet - 220 g;
salt.

Cooking process:

Thoroughly wash the cereal. Pour milk and water into the pan, add a pinch of salt, heat the composition to a boil. We put millet, mix everything well. Boil the product for up to half an hour, at the end of the process we throw a piece of butter. Add some white sugar if you like. Turn off the fire, leave the porridge for 20 minutes to upreat closed.

Meat stew

Composition of products:

vegetable oil;
lamb (you can also use beef) - 500 g;
carrot;
turnip onion;
a can of peas and corn;
starch - 30 g;
spices.

Filling preparation:

We free the washed meat from films and tendons, divide it into very small pieces, lightly fry in oil. Add finely chopped onions, chopped carrots. Season the food with salt and pepper, simmer closed over very low heat. So that the filling is not liquid, does not flow out of the baking, we put starch in the stew. Mix everything well, heat the composition to a boil. We add corn and peas to the already prepared mass.

How simple is the dough for kystyby, just as unpretentious is the filling. However, in its formalized form, this delightful couple will compete with other complex and expensive culinary masterpieces.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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 oiled. You can see ads for home delivery, but the quality will be better if baked at home.

How to cook kystyby with potatoes

It is considered budgetary and simple to cook kystyby with potatoes - national thin flat cakes stuffed with mashed potatoes. This word comes from the Tatar "kystyryrga" or "kystybai", which means to put the stuffing inside. Since ancient times, Tatar shepherds took these thin cakes with them to be full for a long time. Modern kystyby serve as an excellent snack option.

To make it, you need to knead the dough, boil the potatoes and mash them into a puree. After the formation of thin cakes, they are stuffed with minced meat, onions or cheese, herbs and spices. It remains only to fry them in a dry frying pan and serve with plenty of oil.

Dough

On milk, water or kefir, dough for kystyby in Tatar can be kneaded. If you use water, you get lean unleavened cakes, a milk or kefir-sour cream base will make them more tender and soft. How to cook dough for kystyby with potatoes, a step-by-step recipe will tell you. The kneading liquid is salted, seasoned with soda, sifted flour is gradually introduced into it and kneaded until the mass stops sticking to the hands.

After that, it remains to cover it with a towel and set aside for half an hour so that the dough rests and rises a little. It remains to roll it thinly, and after frying in a pan, fill the resulting layers with potatoes, millet or meat - there are a lot of stuffing options. Vegetarians will love that the dough can be kneaded without eggs as a lean option for special holidays.

Kystyby with potatoes - recipe with photo step by step

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

On kefir

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

Cooking kystyby on kefir is the easiest, because the test mass is airy due to the large number of gas bubbles. Used soda is not quenched by vinegar, because kefir acid quenches it on its own. It is better to generously flavor the stuffing puree 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 kefir, add soda, add sifted flour. Thoroughly knead the mass with your hands until a cool, non-sticky consistency is obtained, cover with a towel. Set aside for 20 minutes.
Boil potatoes in salted water, crush, pour hot milk, melted butter.
Divide the dough into pieces, roll into circles, fry in a pan on each side for about a minute to get a golden crust.
Stack the cakes on top of each other, cover with a cloth so that they do not dry out. Put two tablespoons of the filling on each, fold, grease with oil.

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 of making it is to stuff the minced meat into hot cakes so that they do not break after cooling. You can take any meat for kystyby - lamb, pork or beef. A delicacy will become a dietary treat when stuffed 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;
onion - 2 pcs.

Cooking method:

Beat eggs in water, salt, sweeten, season with oil. Pour the sifted flour, knead a thick mass, let it brew, form cakes.
Fry each tortilla in a hot dry frying pan until medium rare.
Peel potatoes, boil, crush. Cut the meat into cubes, fry together with the chopped onion, combine the masses.
Put the filling on one half of the cake, cover the second, grease with melted butter.
Serve with salted mushrooms, sauerkraut.

With onion

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

How to cook Tatar pies with potatoes and onions, the following recipe will tell you. A simple but extremely flavorful combination of potatoes and fried onions makes kystyby a mouth-watering delicacy that makes you want to try it sooner. Cakes 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 onion, fry both types in oil until golden.
Combine the onion mass with the puree.
Sift flour, salt, pour in 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, close the second.

On milk

Cooking time: 1.5 hours.
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 in milk is more creamy and tender. Another name for this dish is kuzikmyak, similar to Bashkir stuffed pies. The fried unleavened cake is cooked on its own, it turns out soft and elastic. For its manufacture, it is not necessary to use fresh mashed potatoes, 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, a little ghee.
Cut the onion into cubes, fry over low heat until transparent softness, combine with mashed potatoes.
Warm the milk, pour in the melted butter, sweeten, salt, add the egg. Separately, sift the flour, gradually pour in the milk and egg mass, knead the dough, cover with a towel for half an hour.
Form a sausage, cut into pieces, roll into cakes, fry each for a minute on both sides.
Put mashed potatoes on half a circle, close with the second half.
Oil when serving.

On the water

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

Cooking kystyby on water is even easier, because it turns out an elastic dough that lends itself well to rolling and forming circles - future pies. The insipid nature of the dough mass makes it possible not only to stuff future envelopes with mashed potatoes, but also to experiment with minced meat - use 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 out each to a thin cake.
Fry the slices in a dry frying pan until golden brown.
Mix mashed potatoes with fried onions and melted butter, stuff the tortillas.
To prevent them from breaking before serving, cover with a towel, serve and stuff hot. Can be heated in the microwave.

without eggs

Cooking time: 1.5 hours.
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 fragrant rich filling are best eaten hot, washed down with milk or tea. It is good to serve them with the main course or completely replace dinner completely in order to quickly get enough.

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 a bag for 20 minutes.
Boil potatoes, mash, salt, add boiling water.
Roll out the dough into thin circles, fry in a frying pan without oil, after piercing the surface of the cakes with a fork, stuff with hot mashed potatoes.
Remove excess puree, stack on top of each other, oiling.
Serve kystyby, cut in half. For an extra taste, you can fry already stuffed pies.

simple recipe

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

How to cook Tatar flatbread with potatoes will be taught by the following instruction with a step-by-step description of the process. Even novice cooks will cope with this recipe, because it does 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 cakes 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 the melted butter, sift the flour. Knead, set aside for 20 minutes.
Cut the potatoes into cubes, pour salted boiling water, cook for 15 minutes. Drain, mash, combine with chopped onions fried in butter. Pour in hot milk, stir to avoid lumps.
Roll out the dough, cut out the cakes with a saucer, fry in oil for two minutes on each side.
Start mashed potatoes, close with an envelope, oil.

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 pita bread with a photo will come in handy. In this case, time is significantly saved due to the absence of kneading the dough. If you take a round pita bread, you get pasties, and if you take large rectangular sheets, you get spring rolls. The latter will have to be cut into several parts to make it more convenient to do.

Ingredients:

lavash round - 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, warm milk.
Melt the remaining butter, grease the pita bread, lay out the filling. Fold in the shape of a cheburek.

How to make kystyby with potatoes - the secrets of cooking

Cooking Tatar cakes will be even easier if you know some of the features. Connoisseurs of this cuisine share them:

the most delicious are cakes stuffed with young potatoes;
cooking potatoes follows the rules: after boiling, the fire under the container is reduced to a minimum in order to maintain consistency and taste;
delicious to combine potatoes with fried onions, green onions, grated cheese;
so that the kystyby does not break, you need to keep it in the pan for no longer than two minutes and cover with a towel;
lazy kystyby is made from pita bread or raw dough with stuffing, which is fried right in a pan, tastes like a fried pie.

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Kystyby with potatoes: recipes

Dough for kystyby in Tatar can be made in different ways. As a rule, its basis is water. However, in some cases, housewives prefer to cook cakes using milk.

It should be especially noted that the dough for kystyby is never kneaded with kefir, curdled milk and other acidic products. If you neglect this advice, then you will end up with thick, rough and dense cakes that are difficult to chew.

Dough for kystyby: recipe on water

There is nothing difficult in preparing such a base. The dough is easy and simple to knead, but it turns out tender and tasty.

So, to make dough for kystyby with potatoes, we need:

large eggs - 2 pcs.;
cool drinking water - 1 glass;
medium-sized sugar - 5-6 g;
table soda - a small pinch;
sea salt - a few pinches;
vegetable oil - 3 large spoons;
snow-white flour - add as much as the base absorbs.

Mixing process

Dough for kystyby, kneaded with water, is considered not only dietary, but also very tender and soft. For its preparation, only cool liquid is used. It is poured into a deep bowl, and then chicken eggs are added. After thoroughly whipping the components with an ordinary fork (only not with a mixer or a blender), medium-sized sugar is poured into them in turn, a little vegetable oil, a pinch of soda, sea salt and flour are added. By the way, the last component should be poured exactly as much as the base absorbs.

Having thoroughly mixed the ingredients with your hands, you should get a dense, but at the same time homogeneous and tender dough. It shouldn't stick to your fingers.

In order for the base to reach the desired consistency, it is covered with a bowl or wrapped with a film and left in this form for 40-45 minutes.

How to use?

The dough for kystyby prepared according to the method described above should be rolled out on a large board sprinkled with a sufficient amount of flour. A small piece is cut off from the common base, and then dipped in flour. Having placed it in the center of the board, it is carefully rolled out to the state of a thin and even cake with a diameter of 13 centimeters.

The remaining dough is processed in exactly the same way.

Frying products in a pan

In order for the dough for kystyby in Tatar to turn out soft and tasty, it should be fried in a pan and carefully monitor the degree of preparation of the cakes so that they do not burn. Dry and clean dishes are placed on a strong fire, and then one of the products is laid out in it.

Fry the cakes should not be very long. You only need to achieve their drying and partial browning. In this case, the products should not break. Real kystyby - gentle and soft.

Cooking features

After the dough for kystyby (the most delicious cakes are obtained with potatoes!) Is fried, it must be covered with a thick towel. This will prevent the flour products from coming into contact with air, as a result they will remain soft and very tasty. If you leave the cakes open, they will dry out very quickly and simply break in the process of stuffing.

Making dough for kystyby

Soft, elastic dough is only the first step on the hostess's path to success. If you want to get the most high-calorie and tasty kystyby, we suggest making cakes not based on water, but on the basis of milk. For this, a cow product of maximum fat content is ideal.

So, to knead the dough for kystyby, you need to prepare:

The process of preparing the base

This dough is made just as easily and simply as in the previous recipe. First, fresh fat milk is poured into a deep bowl, and then butter is added to it and put on medium heat. After the cooking oil begins to melt, but the dairy product has not yet boiled, the ingredients are removed from the stove and left in this form until warm. During this time, the butter should be completely melted.

While the milk is cooling, beat the chicken eggs in a separate bowl, after adding sea salt to them. It is desirable to carry out this procedure using a conventional fork. If you use a blender, then your cakes may turn out to be too fluffy.

As soon as the milk has cooled, beaten eggs are added to it and they are thoroughly mixed. Having received a homogeneous cream-colored mixture, the flour previously sifted several times is gradually poured into it.

By thoroughly mixing the ingredients, you should get a fairly dense base that does not stick to your palms.

After the described steps, the finished dough is sent to a plastic bag and left at room temperature for half an hour. During this time, it should become softer and more pliable.

How to form cakes and fry them in a pan?

The dough for kystyby, prepared on the basis of milk, is processed in exactly the same way as the base on the water. It is divided into pieces, rolled in flour, and then thinly rolled into a round cake. Then it is fried in a dry frying pan (until light browning) and tightly covered with a towel.

How to cook kystyby?

After all the cakes are fried, you can safely proceed to the formation of kystyby. Usually mashed potatoes are used for this.

The fried products are alternately removed from the pile, and then completely dipped in melted butter (or hot vegetable oil). After that, puree is spread on one side of the cake in a small layer. We cover the filling with the second half of the product, and the kystyby is considered completely ready.

You can use this dish both hot and cold. If you didn't eat it all at once, you can put the leftovers in the refrigerator. It is desirable to re-serve kystyby to the table after it has been heated in a microwave oven. Also, cold products are fried in a pan with the addition of vegetable or butter. By the way, the latter option is preferable. Such kystyby are very tasty, fragrant and crispy. They should be served with sweet hot tea.

Prepare dough. Combine milk with sugar, salt, eggs and melted butter in a bowl, mix thoroughly. Gradually sift the flour into a bowl and knead the dough. Knead until the dough stops sticking to your hands and begins to easily lag behind the sides of the bowl. Cover and let stand 20 min.

Peel potatoes, cut into large cubes, pour over hot salted water and cook until tender, 15 minutes. Then drain and mash with a crush.

Peel the onion, finely chop. Heat up in a frying pan 0.5 tbsp. l. butter and sauté the onion until golden brown, 7-8 minutes. Add hot milk, remaining butter and fried onions to potatoes. Mix everything well.

Turn the dough out onto a floured board, roll into a sausage and cut into thick slices. Roll out each slice into a large flatbread.

Fry the tortillas in hot vegetable oil on both sides until golden brown, about 2 minutes each. from each side.

Put the potato filling on one half of the cake, cover with the second half. So that the cakes do not break on the bend, they need to be stuffed hot. Before serving, you can grease the surface with melted butter.

The cakes are so tender, the dough just melts in your mouth, and the hearty mashed potato filling completes the picture. I ate one - half a frying pan - and had dinner! By this, kystyby reminded me a little of pies with potatoes - also huge, larger than a palm, thin, and just as budgetary and satisfying. Let's try it soon! 🙂

There are recipes for dough for kyztyby on milk, water and kefir, with vegetable or butter. I chose the option with milk and butter - and indeed, as it is written in the source, on the Happy Lady website, this dough recipe turned out to be very tender and tasty.

Ingredients:

For 7 large flatbreads, 21 cm frying pan:
For the test -

1 large egg;
100 ml of milk;
50 g butter;
1 teaspoon of salt;
1 teaspoon of sugar;
2 cups flour (no top, plus 3-4 tablespoons more for dusting)

For filling:

5-6 medium potatoes;
A piece of butter;
Salt to taste;
Black pepper to taste (there was no pepper in the original, but I tried pepper for taste).

For lubrication:

30 g butter.

How to cook:

First, let's prepare the filling, since it is advisable to work with the dough immediately, as soon as you knead it, and not leave it for later. Peel the potatoes, cut into quarters and boil until soft.

After salting a couple of minutes before readiness, turn it off, pour the broth into a saucepan or bowl, and crush the potatoes with the addition of butter. We try to get a fluffy mashed potato without lumps.

Gradually add the broth to the potatoes, whisking each time with a crush. Puree should turn out not dry and not liquid - pleasant, lush, moderately thick consistency.

Let's prepare the dough. Whisk the egg with milk, salt and sugar.

By adding softened butter.

And we will begin to gradually add flour, mixing thoroughly and looking at the consistency of the dough.

It turns out very soft and tender, similar to dough for vak-balish, Tatar pies with meat and potatoes. You do not need to pour a lot of flour, it is enough when the dough almost stops sticking to your hands.

We divide the dough into 7 parts.

There is dough and toppings. Melt a piece of butter in a bowl.

Prepare a frying pan, spatula, rolling pin, silicone brush and a clean, damp towel.

Now we act quickly, but diligently.

On a fire above average, it’s good, as for pancakes, we heat the pan. In the meantime, having slightly crushed the table with flour, roll out 1 lump of dough into a round cake, with a diameter like the bottom of a frying pan, 2 mm thick.

We will try to roll out evenly, beautifully, so that we get a circle with even edges, and so that there are no wrinkles and bumps on the cake - it is thicker there, thinner there. Carefully transfer the tortilla to a heated dry frying pan. These turned out to be the most difficult moments - to roll out evenly and carefully transfer a delicate, thin cake, so that it lies flat on the pan. Sometimes there were wrinkles. But, I think, if you fry kystyby more often, then everything will start to work out for one or two :)

Fry the cake a little, then turn it over to the second side with a spatula.

And while it is fried, roll out the next one. If flour remains in the pan and burns, you can wipe it off with a napkin. Be careful, the pan is very hot.

After frying on the second side, remove the cake from the pan and put it - attention, not on a dish, but in a damp towel so that the cake does not dry out until you wrap the filling in it and break when bent.

We spread the finished cakes with a thin layer of mashed potatoes over the entire surface and fold in half.

But that's not all. Now you need to grease them with melted butter with a brush and fry. Note that it is to grease, and not to fry in oil - only in this case you will get authentic kystyby, and not just flat cakes with potatoes. Somehow I didn’t take into account this moment when I was preparing khychins - and instead of them I got

And fry, also on both sides, in a pan.

That's how ruddy our cakes become! Appetizing, hot!

Remove them to a dish, let them cool a little, and you can eat! According to personal observations, if the dough is piping hot, especially the edges, are slightly crispy, then after standing, kystyby becomes surprisingly tender.

Here is another chic dish of dough and potatoes - how many different things can be prepared from these basic ingredients, simply by changing the technology! Pies, dumplings, cakes, and now also kystyby. Great! We enjoyed it very much and the kids enjoyed it too.

Enjoy your meal!