Kystyby with potatoes, the recipe with a photo of which is given below, is the most popular dish of Bashkir and Tatar cuisine. This is an unleavened flatbread stuffed with vegetables or porridge. This food is prepared very quickly and easily. Thanks to its straightforward recipe and simple set of ingredients, this dish will be the best option for a family breakfast.

A classic way to prepare kystybya with potatoes

This is a dish that is in particular demand among the local population. The flatbreads are very filling and nutritious. They are convenient to take with you as a snack, and can also be prepared as a main course when guests arrive.

To prepare kystyby with potatoes you will need:

• 1.5 cups wheat flour;
• 0.5 cups cow's milk (for dough);
• a tablespoon of soft butter;
• one ;
• sugar and a little salt;
• kilogram of potatoes;
• 3-4 medium onions;
• 200 grams of butter;
• half a glass of fresh milk (for filling).

In order for kystyby with potatoes according to this recipe to be tasty, milk must be of medium fat content.

Dough for kystyby

Preparing the dish should begin by kneading the dough. In a deep bowl, combine milk, sugar, salt and one egg. Mix all ingredients well. Once you have a homogeneous consistency, you can gradually add flour. Make a dough from the mixture. It should be well kneaded, but not tight. Wrap it in cling film and leave for 20 minutes at room temperature.

The correct dough is one that stretches well and does not tear.

Filling

The next step is to prepare the filling. Wash and peel the potatoes. Then put the tubers in a saucepan with water and put on fire. Boil the potatoes until fully cooked.

Peel the onion and finely chop. Place a little butter and chopped vegetables on a heated frying pan. Fry over low heat until golden brown.

As soon as the tubers become soft, the pan can be removed from the stove. Drain the water and puree the vegetables. In order to give the filling a delicate taste and the desired consistency, you need to add milk. Add fried onions to the resulting puree and mix everything thoroughly again.

After the dough has rested for 20 minutes, you can begin preparing it. Make small balls from a large lump and roll each one out using a rolling pin. The thickness of each circle should be no more than 0.5 cm.

To prepare the flatbreads, you need to use a thick frying pan. The preparations should be fried on a dry surface. Keep the dough until crispy spots appear. The tortillas should be turned over during cooking.

The filling should only be wrapped in warm pieces. They will easily and quickly take the desired shape and will not break. Place a small amount of potatoes on one side, and wrap the second part of the workpiece up. Ideally, you should get a kind of envelope. There is no need to pinch the edges. Each kystyby should be generously greased with butter on top.

You can start tasting right away. This food is usually served as a main course. It goes well with various vegetable salads and pickles. Kystyby also complements meat or fish well. The Tatars serve this dish exclusively with black tea.

Recipe for kystybya with lavash

This is the fastest and most interesting way to prepare a traditional Tatar dish. In this case, there is no need to prepare the dough, since it will be replaced with classic pita bread, which can be bought at any grocery store. If you follow the sequence of actions, then kystyby with potatoes, which is indicated in the photo, will turn out tasty and interesting.

Ingredients for cooking:

• half a kilogram of potatoes (a variety that boils well);
• one pita bread;
• ground pepper to your taste;
• a teaspoon of fine salt;
• dessert spoon of butter;
• one clove of garlic;
• spoon of chopped greens.

Preparing potato filling

Peel the potato tubers and boil in salted water. After they become soft, the liquid will need to be drained and the vegetables pureed using a masher.

Peel the garlic and chop finely. You can also use a press for this. Combine the resulting pulp with herbs.

Add a mixture of herbs and garlic to the mashed potatoes. Also add a little butter and add some salt. Mix everything well.

Forming a kystyby

Lavash should only be purchased fresh. The sheets should not break during the folding process. Cut each of them into pieces of the desired size. Place puree on one side and cover the other. Grease the resulting envelope with oil, as in the first recipe.

A dish like kystyby will be an excellent replacement for fast food. So if your kids love hamburgers, cheeseburgers, or other similar foods, make them one of these recipes. They will definitely love this dish.

Kystyby is the most ancient traditional Tatar dish made from dough with filling. It is a flatbread made from unleavened dough, fried in a dry frying pan, filled with either mashed potatoes or viscous millet porridge. And this stuffed flatbread is generously flavored with ghee or butter. Kystyby can serve as a completely independent dish (of course, there is such a hearty filling), for example, served with a rich meat broth, or simply with a vegetable salad. Kystyby is also served with sweet tea, like an ordinary non-sweet pie.
I read from historians that kystyby was originally prepared with millet porridge, and began to be made with potato filling from the beginning of the 20th century.

From Yunus Akhmetzyanov (the creator of the first complete book about Tatar cuisine), I found two more fillings that were completely unusual for me - from hemp (yes, that’s an ancient dish) and from poppy seeds. I’m unlikely to repeat it from hemp, there’s simply nowhere to get it, but I’ve put poppy seed on my list. I’ve never seen such a filling anywhere, and even if it’s on the Internet, it’s a stupidly copied recipe from Akhmetzyanov’s book. To be honest, I didn’t really like it even just from the description, I’ll try to develop my own poppy seed filling, if it works, I’ll bring it and show you.
What else can I say from the dough - since this dish is common, everyday and it is quite possible that it used to be the food of the poor, housewives cooked from what was in the house. Therefore, there is no exact specific recipe; some people make the dough with water, others with milk or sour cream, and knead it with kefir. You need to add fat to the dough - some add melted butter, others add vegetable oil, however, it’s not bad either way. Also, many housewives have divided opinions about whether to add an egg to the dough? I tried it with and without egg. I came to the conclusion (again, this is my personal opinion) that it’s better without eggs. After all, it was not for nothing that my mother told me: “kyzym (daughter), do not put an egg in the dough, this makes it hard.”
About the filling. The filling should be so tasty that you want to eat it even just with a spoon. Then you will get the most delicious and successful kystyby.

I brought two types of kystyby - with two different dough components, and with different fillings. I’ll say right away that both types are 100% delicious, but my favorites are dough with water and without eggs (it turns out very tender and thin, I don’t like thick dough) and mashed potato filling!) And also, don’t skimp on butter, grease the flatbreads generously and from the heart so that they turn out the most delicious!)
P.S: the fillings can be prepared the night before and then heated in the microwave, this will make your work easier the next day.
And the remaining uneaten kystyby can be fried in a frying pan with butter the next day until golden brown - it will be very tasty!)

Kystyby with mashed potatoes (dough on water)

What do you need:
Dough (yield 16 pcs.):
Warm water - 250 ml.,
Butter - 70 gr.,
Sugar - 1 tsp,
Salt - 0.5 tsp,
Baking soda (a couple of pinches) - 1/3 tsp,
Flour - 400 gr.
Butter or melted butter (for greasing flatbreads) - 150 g.

Filling (mashed potatoes):
Potatoes (large 9-10 pcs.) - 1.5-1.8 kg.,
Milk - 200 ml.,
Butter - 100 gr.,
Onions - 1 pc.,
Salt. Ground black pepper - to taste,
Egg (raw) - 1 pc.

How to cook:
First, I advise you to peel the potatoes and cook them. While the potatoes are cooking, you can make the dough.

Dough:
Sift flour into a cup, add salt, sugar, baking soda - mix everything.
Pour water and melted butter (not hot, at room temperature) into a cup of flour and knead the dough. The dough should be soft (like an earlobe) and not sticky. Wrap the dough in cling film and leave for at least 20 minutes.
Divide the finished dough into 2 parts. We will work with one part, and put the second back in film.
Divide the separated part of the dough into 8 identical pieces, the size of a walnut. Cover the pieces with a kitchen towel or cling film to prevent them from airing or drying out.
Place a dry, thick-walled frying pan on the stove to heat up. It is best if it is cast iron.
On a table dusted with flour, roll out thinly one piece of dough, approximately 20 cm in diameter. And then fry one flat cake at a time in a dry frying pan. Fry on both sides until light brown. Try to do this at the same time - while one is frying, roll out to another, this will make things go faster for you.

Place the fried flatbreads on a large dish, grease each one with melted butter, and cover with cling film and a kitchen napkin to keep them warm and soften. We do this with all the flatbreads and the second remaining part of the dough.

Filling:
Boil the potatoes in salted water until tender.
Cut the onion into small cubes and sauté in melted butter until soft. Sauté over low heat so that the onion does not overcook, but is soft and slightly golden in color.
Drain the water from the boiled potatoes, add sauteed onions with butter, hot milk, salt and ground black pepper to taste, mash into a puree.
At the end, break one raw egg into the hot puree and immediately mash again. A raw egg will add fluffiness to mashed potatoes.

Assembly:
We take out one flat cake at a time, put 2 tbsp on one half. filling, spread, cover the top with the second half of the flatbread, grease the top with melted butter again and place on another large dish. Place two pieces side by side in a stack. Cover the hot, ready-made kystyby with a large cup or cling film and a towel on top.

And before serving, they can be placed on a baking sheet and placed in a preheated oven at 160 degrees. for 15 minutes. Most importantly, do not skimp on butter, they are soaked in it and become soft, tender, and tasty.

Kystyby with millet porridge (dough made with milk)

Dough (yield 16 pieces):
Milk - 250 ml.,
Egg - 1 pc.,
Butter - 70 gr.,
Sugar - 1 tsp,
Salt - 0.5 tsp,
Baking soda - 1/3 tsp,
Flour - 500 gr.,
Melted butter (for greasing finished flatbreads) - 150 g.

If you make this dough without eggs, then use 400 grams of flour.

Filling (viscous millet porridge):
Millet - 200 gr. (1 glass - 250 ml.),
Water - 500 ml. (2 glasses),
Milk - 500 ml. (2 glasses),
Salt - 1 tsp. (or to taste)
Sugar - 1-1.5 tsp. (or to taste)
Butter - 100 gr.

We prepare the dough exactly the same way as written above, and the assembly technique is the same. Here I will only describe how to cook viscous millet porridge.

Pour the millet into a sieve, rinse under running water and pour over boiling water to remove the bitterness.
Place the millet in a thick-walled pan (preferably in a stainless steel or cauldron, just do not cook in an enamel one, otherwise it will burn to the bottom and the pan will be difficult to wash)
Pour 2 cups of boiling water over the millet, put on high heat, let it boil and absorb the water completely, stir constantly.
Once all the water has been absorbed into the millet, reduce the heat to low, pour in hot milk, stir, add salt and sugar to taste.
Cook the porridge over low heat for 25-30 minutes, covering it with a lid, stirring constantly so that it sticks to the bottom. At the end, 5 minutes before readiness, add butter and stir. When the porridge is ready, turn off the heat, close the lid tightly and leave for another twenty minutes.
If you decide to prepare the millet filling in advance in the evening, the next day it will no longer be sticky. When heating the porridge, add a little milk to it so that it does not become dry.

You can’t spoil porridge with oil, but neither can kystyby! Oiled flatbreads, but not greasy and filled with potatoes, similar to a version of a stuffed tortilla, subtly belong to the dishes of Tatar cuisine. Kystyby with potatoes or millet porridge is a very favorite dish for many men, and not only them. Today we will learn how to cook kystyby using these secrets and a cooking recipe.

What to use for kneading?

The liquid component of the dough can be water, milk, or both in equal proportions - these are the three most versatile options. You can prepare kystyby with kefir, then in the finished dish the slight sourness of the dough will be in perfect harmony with the sweetish puree for the filling, but the main thing is to choose the right proportions of the remaining ingredients and choose the spices. The most delicate dough is made from potato broth; it will need to be strained.

With or without eggs?

The dough with eggs is more dense and pliable. With eggs, the finished flatbreads taste pleasant and are golden in color, but may turn out to be harsher. They will be perfect if you soak them generously in melted butter. Try both options to find your ideal recipe for making kystyby and tasty dough for it. Eggs are added at the rate of 1 piece per 300-500 grams of flour. With any method, the dough should be allowed to rest a little after kneading.

Shape and size

The dough piece for the flatbread is small in size, about the size of a chicken egg. Each ball is carefully rolled out, very thinly (1-2 mm) away from the center. To speed up the process, you should detach a large piece of dough from the entire mass, roll it out and cut out circles with a plate.

Special mashed potatoes

The filling must be cooked perfectly. So kystyby with potatoes is filled with delicious puree, which is thoroughly mashed to remove lumps and lightly beaten. Warm milk and melted butter are a must in mashed potatoes. If you are preparing the filling with Turkish delight, then the onion and the remaining oil after sautéing are also added to the puree.

Alternative filling options

The filling, of course, can change depending on your preferences, the main thing is the dense structure and temperature (let the filling cool), so the cake will not get soggy. Kystyby with millet or potatoes are the most common types of this delicious Tatar dish.

In two stages

It is not recommended to immediately fill the flatbreads with potatoes or millet porridge. After frying the base on both sides without oil in a hot frying pan, they are immediately bent, otherwise they will break later. After this, they are wrapped in a towel or placed in a container and covered with a lid, and covered with cloth on top. At this time, preparation of the filling is completed. And only after such a thermal effect can you spread the slightly cooled filling. Fry with oil immediately before use, because when reheated it will not be as tasty, and the base may even become cardboard.

Kystyby with potatoes. The perfect recipe

• Milk - 2-2.5 tbsp (1 tbsp - 200 ml)
• Flour - 5 tbsp
• Salt - ¼ tsp
• Small egg - 1 piece
• Butter - 30 g (you can do without it, it will turn out piquant)

For mashed potatoes:

• Potatoes - almost 1 kg
• Milk - at least 150 ml
• Salt and pepper - to taste
• Butter - 50 gr
• Small onion - 1 piece

.......................................................

• Melted butter for greasing
• For frying - butter

How to cook:

1. Wash the potatoes, peel them, cut them into slices and boil.
2. Pour melted butter into milk, add salt and beaten egg.
3. Then gradually adding flour, passed through a sieve, mix the dough. Gradually begin to form it into a bun with your hands.
4. It may stick a little. Does it stick a lot? Sift the flour onto the work surface (a little bit) and coat, stirring in the flour.
5. Return the dough to the container, cover and let rest a little.
6. Saute the onion with butter, heat the milk.
7. Pour warm milk, onion and butter over the prepared potatoes (drain the broth). Also add spices and melted butter, mix everything thoroughly to remove lumps and beat into a fluffy mass.
8. Take out the dough. Pinch off a small piece as described above and roll it out. Trim off the excess with a plate, it will turn out neatly.
9. Cook the flatbread over low heat in a hot frying pan without fat.
10. Then we oil the hot cake on both sides and bend it in half. You can oil them later when they are completely ready.
11. Repeat until the dough is gone.
12. Fold all the cakes and cover. Leave for 10-15 minutes.
13. Prepare the filling, heat the frying pan with fat. Fill each flatbread with 2-3 tbsp of puree
14. Fry the finished kystyby with potatoes for 2-3 minutes on each side.
15. Oil the kystyby (if you haven’t done this before) and serve.

The dough for kystyby in Tatar can be made in different ways. As a rule, its base is water. However, in some cases, housewives prefer to prepare flatbreads using milk.

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

Kystyby dough: recipe with water

There is nothing complicated in preparing such a base. The dough is kneaded easily and simply, and turns out tender and tasty.

So, to make kystyby dough with potatoes, we will 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.

Kneading process

Kystyby dough, mixed with water, is considered not only dietary, but also very tender and soft. To prepare it, use only cool liquid. It is poured into a deep bowl, and then chicken eggs are added. After thoroughly beating the ingredients with a regular fork (not with a mixer or blender), pour medium-sized sugar into them one by one, add a little vegetable oil, a pinch of soda, sea salt and flour. By the way, the last component should be added exactly as much as the base absorbs.

By thoroughly mixing the ingredients with your hands, you should get a dense, but at the same time homogeneous and tender dough. It should not stick to your fingers.

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

How to use?

The kystyby dough, 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 from the general base and then dipped in flour. Having placed it in the center of the board, it is carefully rolled out to 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 frying pan

To make the dough for Tatar-style kystyby soft and tasty, you should fry it in a frying pan and carefully monitor the degree of preparation of the flatbreads so that they do not burn. Place dry and clean dishes over high heat, and then place one of the products into it.

The flatbreads should not be fried for very long. You just need to get them dry and partially browned. In this case, the products should not break. Real kystyby is tender and soft.

Cooking features

After the kystyby dough (potatoes make the most delicious flatbreads!) is fried, it must be covered with a thick towel. This will prevent contact of flour products 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 during the filling process.

Making dough for kystyby

Soft, elastic dough is only the first step on the housewife’s path to success. If you want to get the most high-calorie and tasty kystyby, we suggest making flatbreads not based on water, but based on milk. A cow product with maximum fat content is ideal for this.

So, to knead the dough for kysty, 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 full-fat milk is poured into a deep bowl, and then butter is added to it and put on medium heat. After the cooking fat 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 completely melt.

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

As soon as the milk has cooled, add beaten eggs to it and mix them well. Having received a homogeneous cream-colored mixture, gradually add flour that has been previously sifted several times.

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 frying pan?

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

How to cook kystyby?

After all the flatbreads are fried, you can safely begin to form the kystyby. Usually mashed potatoes are used for this.

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

This dish can be consumed either hot or already cooled. If you don't eat it all at once, you can put the leftovers in the refrigerator. It is advisable to re-serve kystyby after it has been heated in a microwave oven. Cold products are also fried in a frying pan with the addition of vegetable or butter. By the way, the last option is preferable. These kystybys turn out to be very tasty, aromatic and crispy. They should be served with sweet hot tea.

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!

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 cook it in India - flatbreads stuffed with potatoes. But a delicious version of a homemade dish - in a frying pan.

Kystyby dough - 4 preparation options:

1. 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!
2. 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.
3. 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.
4. 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, liquid ingredients should 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.

Fry over medium heat until golden brown spots appear. I cook in two pans at once to speed up the process.

I place the finished flatbreads on a plate.

I put the filling on one half of the kystyby and close the other half on top. And I grease it with butter. Cover with a towel or lid to keep it warm.

And so with each one.

It is better to serve immediately, hot. But even cooled kystyby with potatoes and herbs does not lose its taste. If desired, you can heat it in a frying pan or in the oven.

Can wheat flour be substituted?

You can make a mixture of rye and wheat or knead with some oatmeal, chickpeas, and buckwheat. Such varieties can be difficult to roll out and the dough may tear. What to do?

1. Add 50% wheat flour.
2. Or ¼ part chickpeas. Chickpea flour contains a special element that helps the dough “hold together.” Essentially, chickpeas do the job of egg or gluten in wheat flour.
3. Or 1/4 part flaxseed.

Bon appetit!