Kystybyi - Tatar flatbreads with potatoes
6 servings
60 minutes
Kystyby is one of the most recognizable dishes of Tatar cuisine, embodying the simplicity of rural tradition and the warmth of home. Flatbreads filled with mashed potatoes are a tender, hearty, and aromatic treat that delights with the softness of the dough and the velvety filling. It is believed that kystyby originated in ancient times as a way to quickly prepare nutritious food, especially during harsh winter months. It can be eaten as a standalone dish with sour cream or melted butter or served with tea to create a cozy dining atmosphere. The light golden hue of fried flatbreads and crispy edges combined with tender potatoes make kystyby popular not only among Tatars but also far beyond national cuisine.
1
Knead the dough. Mix 130 ml of milk, 1 egg, 1/2 tsp of salt, and 1 tsp of sugar.
- Milk: 330 ml
- Chicken egg: 1 piece
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
2
Melt 50 g of butter and pour it into the egg-milk mixture.
- Butter: 100 g
3
Sift 270 grams of flour and add to the mixture, knead the dough.
- Wheat flour: 270 g
4
Give the test a 20-minute break.
5
While the dough rests, we prepare the filling.
6
Boil the potatoes, drain the water, mash them and add 200 ml of milk and 50 g of melted butter.
- Potato: 1 kg
- Milk: 330 ml
- Clarified butter (ghee): 50 g
7
Fry the onion in a pan and add it to the mashed potatoes.
- Onion: 1 piece
8
Cover it to keep it warm.
9
Divide the rested dough into 10-12 pieces, roll into flatbreads, and prick with a fork.
10
Fry the flatbreads in a dry skillet with a thick bottom.
11
As soon as you take the flatbread off the pan, brush it with melted butter and cover it with a towel.
- Butter: 100 g
12
After preparing all the flatbreads, we take one of them, place potatoes on one half, and fold it in half.
13
We perform the action with all the flatbreads.
14
In a pan with oil, heat the prepared kystyby until golden brown.
- Butter: 100 g
15
Delicious crispy pies turn out. Enjoy your meal.
