Kystybyi with potatoes

Sift the flour, add 8 grams of salt, and gradually pour in 150 ml of water to knead the dough.

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.

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.

Finely chop the onion and sauté in butter and two tablespoons of vegetable oil until golden — for about five to seven minutes.

Add onion to the potatoes, salt, and mix well.

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.

Pinch the edges of the dough with your fingertips so that tiny gaps remain between the joined spots.

Heat a tablespoon of vegetable oil in a pan. Fry the flatbreads two at a time.

Each side of the kystyby takes one and a half to two minutes. Add oil as needed.

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.