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 photos step by step to prepare delicious dish it won't 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. With olive or sunflower oil It’s not bad either, but if you don’t flavor the kystyby at all, 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 the filling would also be suitable vegetable stew, cheese with herbs, tofu and so on. 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:
- 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!
- 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.
- 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 milk dough is very tender, fatty, light tears with his hands after roasting. Pronounced creamy taste.
- 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, 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 on 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?
- Add 50% wheat flour.
- 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.
- Or 1/4 part flaxseed.
Bon appetit!
Lavash recipes
kystyby with potatoes recipe with photo
50 minutes
140 kcal
5 /5 (1 )
Kystyby with potatoes is national Tatar dish. These fried tortillas are reminiscent of Mexican tortillas. They are prepared from unleavened dough stuffed with mashed potatoes and fried onions.
The filling is laid out on one edge of the hot flatbread and covered with the other half, and the top is coated with butter.
In this article I will tell you how to cook kystyby with potatoes so that ready dish It was very tasty, soft and delicate in taste.
You will also learn how you can diversify the traditional mashed potato filling.
Delicious Tatar flatbreads kystyby with mashed potatoes
Kitchen tools: knife, cutting board, rolling pin, cling film, silicone brush, tablespoon, plate, frying pan, spatula, saucepan.
Ingredients
For the test
For filling
Step-by-step preparation
Recipe for tender kystyby dough with potatoes
For Tatar flatbreads kystyby is getting ready unleavened dough in milk with added butter. You can replace milk liquid sour cream or kefir, but with milk the dough turns out more tender.
Did you know? If you prepare the dough using potato broth, it will remain soft even the next day.
I will use a mixer to make the dough, but you can knead it by hand without any problems.
Preparing the filling for kystyby
While the dough is “resting”, we will prepare the filling for our flatbreads. The traditional Tatar dish kystyby is prepared with potatoes, but I would like to offer you several filling options.
In the first version we use only mashed potatoes. In the second - puree with fried mushrooms, and in the third - mashed potatoes with fried bacon.
- Peel the potatoes, cut into small pieces and boil in salted water until tender.
- Peel the onion and cut into small cubes.
- Place butter in a heated frying pan and add onions.
- Stirring, fry the onion until golden.
- Next, cut the mushrooms into thin slices. I will use champignons, and you take any mushrooms to your taste.
- To enhance the taste of mushrooms, fry them in a mixture of olive and butter. Choose unrefined olive oil.
- Place the mushrooms in a heated frying pan with olive oil and butter and fry them until golden brown.
- Next, finely chop a clove of garlic and add it to the lightly fried mushrooms to highlight their taste.
- Fry the mushrooms along with the garlic over low heat until tender.
- Cut the bacon into small strips.
- We transfer the finished onion to a plate along with the oil in which it was fried, and fry the bacon in the vacated frying pan.
- When the potatoes are cooked, drain the water and mash them into a puree.
- Add butter and milk to the puree and continue kneading until smooth. If you plan to eat the scones right away, you can add cold milk, but if you are making scones that will be left for the next day, add hot milk.
- Salt the finished puree to taste.
- Add dry dill to the mashed potatoes and stir until smooth. You can add fresh herbs, it will also turn out very tasty.
How to make kystyby with potatoes
Important! We fill the flatbreads hot so that they do not break when folded.
With this recipe you can cook kystyby in Tatar not only with potatoes, but also with millet porridge. Experiment and you may find another filling option that you like better.
Serve these delicious flatbreads hot. They go perfectly with any first course or tea.
Video recipe
I suggest watching a video in which you will see in more detail how to prepare kystyby with potatoes according to this recipe.
Kystyby. Tatar cuisine
You will need:
Dough:
Premium wheat flour – 300-400g
Milk – 130ml
Butter 50g
Chicken egg – 1 pc.
Sugar 1 tsp.
Salt 0.5 tsp.
The video contains video inserts from the following episodes:
Creamy champignon soup - https://www.youtube.com/watch?v=3cMCpmZEj4E&list=PLV5WF2_SpMvb_KBSOWtq2Us1afv2qQLGt&index=3
Azu in Tatar. But not just the basics - but the magnificent basics! https://www.youtube.com/watch?v=b_1nZF3ZP-w&list=PLV5WF2_SpMvZ9QqQ9mAxERXP1gfismmAt&index=25
Custard profiteroles (dough for profiteroles, eclairs) and custard https://www.youtube.com/watch?v=gjfMNPRg3sM&list=PLV5WF2_SpMvYzjyMXTrDy_Cx672lTAj1d&index=22
Real Tiramisu It's very simple and very tasty https://www.youtube.com/watch?v=RZjGZm8aCF8&list=PLV5WF2_SpMvYzjyMXTrDy_Cx672lTAj1d&index=25
Beef ribs in wine sauce https://www.youtube.com/watch?v=hc9t8fFZT-c&index=45&list=PLV5WF2_SpMvZ9QqQ9mAxERXP1gfismmAt
Video catalog - https://www.youtube.com/watch?v=QcT9xUb4WkM&list=PLV5WF2_SpMvZ-YyF3jHJFp4xGSKq20maq&index=1
Be sure to go to the channel’s playlists - there you will find the sauce for Caesar salad and the Caesar salad itself, there you can choose a recipe for something delicious for dinner, in the “Salads” playlist there is (who would have thought) delicious salads, in the “Soups and Broths” playlist you will find the most excellent Ukrainian borscht recipe, an absolutely amazing creamy champignon soup, in the Pasta playlist there is very simple recipes– pasta carbonara, pasta marinara, pasta with mushrooms and creamy sauces, and excellent Italian lasagne with bechamel and bolognese. Dig through the piles of these videos - you'll love it!
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Recipes of the most simple dishes out of nothing
Find out how to cook a delicious Tatar dish, kystyby with potatoes - a recipe with photos and videos will help you create a hearty flatbread from a minimum of ingredients.
40 min
157 kcal
4.94/5 (31)
Kystyby is a traditional dish of Tatar and Bashkir cuisine., which gained its popularity thanks to easy recipe preparations. The Tatar dish kystyby with potatoes is an unleavened flatbread, which is fried in a frying pan and then filled with mashed potatoes or porridge. Thanks to this, this dish can also be consumed during Lent, although it is difficult to call it dietary.
Did you know? The largest kystyby prepared in Bashkortostan entered the Guinness Book of Records. Its diameter is 2 m 10 cm.
Kystyby is convenient to take with you for a snack and even lunch, it is convenient to carry, warm, and you can also have a tasty and satisfying lunch with it. Previously, in my family, kystyby was simply called delicious Tatar flatbread with mashed potatoes, but I like to experiment with fillings and add mushrooms, vegetables and meat along with potatoes. Therefore, I will tell you how to prepare classic kystyby with potatoes, and then you can choose the filling options yourself.
Kitchen appliances: spoon, knife, rolling pin, frying pan, saucepan, plate, masher.
Ingredients
For the test:
For filling:
How to choose the right ingredients
To prepare Tatar-style kystyby with potatoes, as in the recipe, you need to choose the right products:
- Use only the highest quality flour.
- Choose medium-fat milk, or homemade milk.
- The type of potato does not matter, the main thing is that it boils well.
Cooking process
- Mix milk with sugar and salt until completely dissolved. Break the egg into the milk, then the melted butter and stir until smooth.
- Gradually pour in flour and knead the dough.
- Knead it well until the dough becomes soft and elastic, but not too tight. The dough for kystyby with potatoes must be tender, otherwise the whole recipe makes no sense. Wrap the dough in cling film and leave for 20 minutes.
- Peel, wash the potatoes and cook in salted water. While it is cooking, finely chop the onion. Fry it until golden brown in butter.
- When the potatoes are cooked, mash them.
- Add oil to it and pour in milk.
- Mix the finished puree with onions.
- Cut the dough into pieces and roll it out into thin flat cakes.
- Place the flatbread on a dry, hot frying pan and fry on both sides until crispy (brown dots).
- Place the filling on one half of the finished flatbread and cover it with the other.
- Brush butter on top and enjoy!
What is kystyby served with?
We have already learned how to make kystyby with potatoes, and now we will figure out what it is served with.
Usually kystyby is served as a main dish. You can also serve it with a salad of fresh vegetables or pickles. Kystyby is also served as a second course with meat and fish. It is customary for the Tatars to serve kastyby with strong black tea, which, in my opinion, is the best option.
Kystyby is a recipe that has been proven not for decades, but for centuries. Hundreds of years ago, Tatars and Bashkirs prepared simple flat cakes that resembled open pies. A filling of cereal was placed in the center of a disk of dough, similar in thickness. Over time, meat and potatoes joined the range of fillers.
Since the dish consists of only a couple of elements, each of them must be flawlessly perfect. It is better to make flatbreads with your own hands, and the dough for kystyby is soft and pliable - knead well and leave to proof so that the gluten threads have time to “relax” and provide a delicate base.
Ingredients:
- flour - 280 g;
- a pinch of salt and sugar;
- water - 145 ml.
Preparation
- The dough is simple: just mix the dry ingredients together, pour in warm water and work the “bun” with your hands for about 8-10 minutes.
- Wrap the formed ball in film and leave for half an hour.
- Portions of the dough are rolled into discs and browned in vegetable oil.
Kystyby - recipe in Tatar
Since ancient times, the Tatars have made kystyby with potatoes: they simply knead the tubers, season them, and they’re done. Modern housewives have decided to slightly complicate the filling recipe to suit the texture of the dish, so they mash the potatoes with butter and milk, like mashed potatoes.
Ingredients:
- flatbreads - 5 pcs.;
- potatoes - 540 g;
- milk - 110 ml;
- butter - 45 g.
Preparation
- After boiling the peeled and chopped tubers until soft, mash them with warm milk and half the butter.
- Spread a centimeter layer of puree onto the flatbreads, fold the latter in half and brush with the remaining butter.
- The Tatar national dish kystyby is almost ready, all that remains is to brown it on both sides.
As part of the modernized recipe, Tatar housewives use kefir, not water, in the dough, because it has long been known how positive the addition of dairy products is to the texture of the dough. In view of this, it is better to knead the dough for kystyby with potatoes yourself. Nowadays it is also possible to diversify the filling into pieces.
Ingredients:
- flour - 320 g;
- kefir - 115 ml;
- egg - 1 pc.;
- potatoes - 390 g;
- a handful of green onions;
- feta cheese - 65 g.
Preparation
- It is always better to start the kysty recipe with the dough, as it needs to rest. Knead the first three ingredients together well.
- Boil the potatoes and mash them with a pinch of salt, onion and crumbled cheese.
- After rolling out the flatbreads, let them set in a dry frying pan, then cover with the mash, fold and leave to brown.
- Kystyby with potatoes is a quick and uncomplicated recipe, and the dish can be served immediately.
Kystyby is a variable recipe, so you can use almost anything for filling, if you do not strive to follow the original version to the last letter. Meat eaters will definitely prefer this option filled with juicy minced pork and beef.
Ingredients:
- raw flatbreads - 6 pcs;
- minced meat - 570 g;
- a handful of green cilantro;
- onion- 35 g.
Preparation
- Before preparing kystyby, choosing one of the methods described above, prepare flat cakes.
- Combine the minced meat with onions, herbs and a pinch of salt.
- Spread a sixth of the mixture over one of the flatbreads, fold in half and fry over low heat until golden brown.
If homemade base is not important to you, replace it with lavash, this step will significantly speed up the process. For the dish, you need to choose thin but durable sheets, always fresh, so as not to crack during molding. The filling can be any, not too watery, mixture of ingredients: crushed vegetables, cereals, cheeses, meat.
Ingredients:
- Armenian lavash - 2 sheets;
- crushed potatoes - 420 g;
- garlic - 1 clove;
- dill greens - 1 teaspoon;
- butter - 25 g.
Preparation
- Before preparing kystyby, crush the boiled tubers along with garlic and herbs. Don't forget the spices.
- Divide the puree between two sheets, fold them, oil them and brown them in a dry frying pan.
It was already mentioned earlier that the kystyby recipe is the most delicious of homemade kefir cakes. Pliable to work with and tender after frying, this dough holds its shape and filling well, and therefore a dish made from it is easy to pack and take on trips. The filling here will be a potato mixture with a pinch of spices - not a completely authentic option.
Ingredients:
- kefir - 210 ml;
- flour - 345 g;
- soda - 5 g;
- mashed potatoes - 320 g;
- a pinch of nutmeg and thyme.
Preparation
- Mix the first three ingredients together and set the dough aside. After half an hour, roll out the cakes and let them set in a hot frying pan.
- Place potatoes on top of half of each tortilla.
- Continue frying until you achieve the desired shade.
The most authentic is considered to be kystyby with millet porridge; this version of the dish was more convenient to prepare and transport to nomadic peoples. If this option is a little dry, then rest assured that by boiling the cereal in plenty of milk and butter, it will acquire a pleasant, creamy consistency. You can also add pickled cheese to the cereal.
Kystyby (kuzikmyak) is a traditional dish of Tatar cuisine, an unleavened flatbread fried on both sides, stuffed with mashed potatoes or millet porridge. We will consider the recipe for the first option, since kystybai with potatoes is considered a classic. It will take about an hour to prepare. Only the simplest products are needed.
Ingredients:
- flour – 300 grams;
- potatoes – 500 grams;
- milk – 200 ml;
- chicken egg - 1 piece;
- butter – 70 grams;
- sugar – 1 tablespoon;
- onions – 1 piece;
- salt - to taste.
To prepare kystyby, you can use previously made puree if it has not turned gray.
Recipe for kystyby with potatoes
1. Wash, peel, cut potatoes in large pieces. Boil in salted water until tender. Boil milk (100 ml).
2. Drain the water, mash the potatoes until puree with a masher (not in a blender), add 1 tablespoon of butter, 100 ml of hot milk, salt to taste. Stir until smooth.
3. Cut the washed, peeled onion into small cubes. Heat a frying pan in butter, fry the onion until it becomes transparent.
4. Add onion to mashed potatoes and stir.
5. Heat the remaining 100 ml of milk. Melt 1 tablespoon of butter.
6. Mix warm milk, sugar, egg, salt and melted butter in a deep bowl.
7. Sift the flour into another bowl.
8. Gradually adding the mixture from stage 6 to the flour, knead the dough until it stops sticking to your hands. Cover with a towel and leave for 20-30 minutes (do not put in the refrigerator, the dough for kystybay must be fresh).
9. Lightly flour the table, lay out the prepared dough, roll it into a thick sausage, then cut into 10-12 pieces.
10. Roll each part into a flat cake with a diameter of about 15 cm.
11. Fry the flatbreads on both sides in a dry frying pan (1-2 minutes on each side). After each flatbread, clean the pan to remove any remaining burnt dough.
12. Place potato filling on one half of the hot (required) flatbread (layer thickness approximately 1 cm), cover with the other half. Brush the prepared kystyby with melted butter and serve.
