Kystybyi with potatoes
5 servings
30 minutes
Traditionally, kystybyi were prepared with millet porridge or rice with raisins, as well as with pumpkin. Potatoes appeared in them only in the century before last - but now it is the most popular filling
1
Sift the flour, add 8 grams of salt, and gradually pour in 150 ml of water to knead the dough.
- Wheat flour: 400 g
- Salt: to taste
2
Let it rest for at least a quarter of an hour, then roll it out with a long rolling pin on a floured table to a thickness of about 2 mm. To make the dough evenly thin, it should be turned over, and it can also be spun around the rolling pin in the air like a cloth.
3
Boil the potatoes, then peel and mash them: it should not be puree — inside the dough, it will just dissolve — but a coarse texture is needed.
- Potato: 500 g
4
Finely chop the onion and sauté in butter and two tablespoons of vegetable oil until golden — for about five to seven minutes.
- Onion: 200 g
- Butter: 25 g
- Vegetable oil: 100 ml
5
Add onion to the potatoes, salt, and mix well.
- Salt: to taste
6
Cut out ten circles from the dough sheet, 15-17 cm in diameter. For each, place the filling on one half, 1 cm from the edge, smooth it with a spoon, then cover with the second half and press.
7
Pinch the edges of the dough with your fingertips so that tiny gaps remain between the joined spots.
8
Heat a tablespoon of vegetable oil in a pan. Fry the flatbreads two at a time.
- Vegetable oil: 100 ml
9
Each side of the kystyby takes one and a half to two minutes. Add oil as needed.
- Vegetable oil: 100 ml
10
Place the ready kystybyi with potato filling on plates—two or even three flatbreads per serving—and serve immediately while they are still hot. Eat with your hands.
