Kystyby: Tatar flatbreads with mashed potatoes, cheap, fast, step by step with photos

Traditional Tatar kystyby

As a rule, kystyby is prepared for the arrival of guests in order to enjoy it themselves and treat their friends, who, in turn, themselves often ask the hosts to serve this particular dish for breakfast.

Ingredients:

• 2 eggs,
• 1 tsp soda,
• 2 tbsp. flour,
• 1 tbsp. water,
• 1 tbsp. milk,
• 1.5 kg potatoes,
• 0.5 l milk,
• 100–150 gr. butter,
• salt to taste.

Preparation:

1. Break the egg, add a little salt, one level teaspoon of soda and beat everything.
2. Then add a glass of water and milk, stir until smooth.
3. Knead the dough, adding flour in parts as you go. It should turn out tight, like dumplings.
4. Form the dough into a “sausage” with a diameter of about 2 cm.
5. Cut it into slices.
6. Roll each one into a thin layer, the resulting circles should be about 20 cm in diameter.
7. Fry the resulting pieces in a dry frying pan on both sides until a crust forms. Place them in a warm place to soften (for example, wrap them in several jackets).
8. Boil the potatoes.
9. Heat the milk.
10. Make mashed potatoes.
11. Place a little mashed potato on half of the flatbread, cover with the other half, and brush the top with melted butter on both sides.
12. Place the finished kystyby on top of each other so that it is soaked.

Another option for preparing dough

We offer another way to prepare the base for kystyby in water. Only now we will knead the dough in boiling water.

Compound:

• 3 tbsp. sifted flour;
• 1 tsp. salt;
• 2 tbsp. l. refined vegetable oils;
• 1 tbsp. filtered water.

Preparation:

1. Sift the flour and combine with salt, mix.
2. Boil filtered water.
3. Add refined vegetable oil to the flour and mix.
4. Now add boiling water and stir the resulting mass very quickly.
5. Let the dough sit for a minute and then start kneading it.
6. Cover the finished base with cling film and leave for half an hour.

Delicate kystyby on kefir

Russian housewives, as always, have their own recipes for preparing various dishes. They prefer to cook Tatar pies not with lean dough, but with kefir.

Ingredients:

For filling:

• 1 kg potatoes,
• 100 ml milk,
• 100 grams of butter.

Dough for kastybya with potatoes:

• 3 tbsp. flour,
• 200 ml. kefir,
• 0.5 tsp salt,
• 0.5 tsp soda,
• 50 gr. butter for greasing.

Preparation:

1. Boil the potatoes in salted water, drain the water and prepare mashed potatoes with milk.
2. Add butter to the puree and stir until smooth.
3. Mix kefir with salt and soda, add pre-sifted flour.
4. Divide the dough into 12 equal parts.
5. Roll each piece into a pancake and fry in a frying pan without oil for 1 minute on each side. The flatbread should be browned.
6. Place the finished cakes in a stack and cover with a towel. Leave to cool until they are dry.
7. After the cakes are dry, put the finished puree on one side and cover with the other side, brush with melted butter.

With milk

A simple and familiar cooking option.

Ingredients:

• milk – 50 ml for dough;
• dill – 25 g;
• milk – 150 ml for filling;
• sugar – 1 tbsp. spoon;
• egg – 1 pc.;
• butter – 55 g for filling;
• salt;
• butter – 30 g for filling;
• potatoes – 720 g;
• sunflower oil – 1 tbsp. spoon;
• flour – 310 g;
• butter – 50 g for greasing.

Preparation:

1. Add sugar to the milk for the dough.
2. Add some salt.
3. Pour in the egg.
4. Melt the butter for the dough. Pour into milk.
5. Sift the flour. Knead. Place in a bag. Let it stand.
6. Chop the potatoes. Throw it into the water.
7. Add some salt. Boil.
8. Drain the liquid.
9. Take a masher. Crush.
10. Pour in warm milk.
11. Add butter.
12. Chop the dill. Place in puree.
13. Add some salt. Stir.
14. Divide the dough into pieces. The mass of one should be approximately 75 g.
15. Roll out each one, you should get a flat cake with smooth edges about 15 centimeters in diameter.
16. The frying pan will need to be hot. Do not add oil.
17. Place the workpiece. Fry.
18. Wrap in a towel.
19. Repeat with all pieces.
20. Mark the edge of the flatbread with mashed potatoes. Cover with the other half.
21. Take melted butter. Moisten a silicone spatula. Grease the cakes.

To prevent the flatbread from breaking at the bend, fill it with warm filling while it is hot.

Tatar pie with potatoes

Kystyby is a traditional Tatar flatbread, a kind of pies with loose edges. This is a very satisfying dish, so it is often served as a main course. To reduce cooking time, you can knead the dough while the potatoes are cooking.

Ingredients:

Kystyby dough:

• 100 ml milk,
• 1 egg
• 50 g butter,
• 300 g flour,
• 1 tbsp. l. Sahara,
• salt - to taste.

Filling:

• 700 g potatoes,
• 1 onion,
• 30 g butter,
• 150 ml milk,
• 1 tbsp. l. vegetable oil,
• 50 g butter for greasing,
• salt - to taste.

Preparation:

1. Add all the dry ingredients and melted butter to the milk.
2. Add flour and knead the dough. Cover with a napkin. Leave for 15–20 minutes.
3. During this time, you can prepare the filling: boil the potatoes in slightly salted water.
4. Cut the onion into small cubes and fry it in vegetable oil until golden brown.
5. Add heated milk, butter and fried onions to the prepared potatoes. Make puree.
6. Divide the dough into equal portions. Roll them into flat cakes.
7. Bake the flatbreads in a dry hot frying pan on both sides. Grease one side with melted butter.
8. Stack the tortillas. Cover with a towel. Let cool for 10 minutes.
9. Place the filling on one half of each tortilla. Cover with the other half. Place the stuffed flatbreads on a baking sheet.
10. Brush with melted butter and heat for 10 minutes. Serve hot.

Kystyby with potatoes - what is it, dough recipes and different versions of the dish

A tasty and satisfying dish that is suitable for breakfast - kystyby with potatoes. A traditional treat of Tatar and Bashkir cuisine, which has become very popular thanks to its simple recipe and budget, affordable composition. This light and hassle-free dish is convenient to whip up and take with you for a snack on the go.

Kystyby with potatoes - what is it?

Most chefs know nothing about kystyby with potatoes - what it is, how to prepare and serve it. Traditionally, flatbreads are prepared quickly, and you can use absolutely any filling: vegetable stew, boiled porridge, potato or pumpkin puree.

1. Visually, kystyby with potatoes resembles a pie: the filling is distributed onto half of the unleavened flatbread and covered with the second part.
2. The calorie content of the snack is low - not a lot of fat and baking. Thanks to this, the dish can be eaten during Lent.
3. Often delicious kystyby with potatoes is supplemented with other ingredients: mushrooms, vegetables and meat are added.

Kystyby with potatoes - dough recipes

The most important thing in creating a dish is to learn how to prepare the dough for kystyby. The base is mixed with milk, kefir, and sour cream. Each option has its own advantages.

1. The dish itself consists of a minimum set of ingredients that must be of exceptional quality.
2. The cakes need to be formed by hand; the correct dough is soft and pliable. It needs to be kneaded well and left to proof so that the gluten dissolves and provides a tender base.
3. The simplest recipe for kystyby dough with boiled potatoes: mix dry ingredients (flour and salt), add warm liquid (water, kefir, milk) and assemble a “bun”, which needs to be kneaded for 10 minutes.

Kystyby with potatoes and milk

It is better to make flatbreads from whole grain or spelled flour; you can add oatmeal or rye, but not more than 1/4 of the total amount. The dough for kystyby with potatoes in milk is rolled out into a layer and the rounds are cut out with a knife to the size of the bottom of the frying pan in which they will be baked; it is more convenient to do this by placing a lid or a suitable plate on the layer.

Ingredients:

• milk – 450 ml;
• flour – 3-4 tbsp;
• salt – 1 pinch.

Preparation

1. Sift the flour, gradually pour in the milk and add salt.
2. Knead into a homogeneous dough, adding more flour if necessary.
3. Cover with cling film and leave for 25 minutes.
4. Fry in a dry frying pan on both sides.
5. Fill the tortillas while they are hot: they are pliable and do not crumble.

Kystyby with potatoes on kefir

The most delicious homemade recipe is kystyby dough with kefir potatoes. It is very pliable and tender when ready, holds its shape and filling well, so the snack is easy to pack and take on trips. The cakes need to be rolled out thinly, so they will be convenient for further work. The amount of flour in the recipe is optional.

Ingredients:

• kefir – 230 ml;
• salt – 1 pinch;
• egg – 1 pc.;
• flour.

Preparation

1. Break the egg into a bowl, add salt and beat with a mixer.
2. Pour in the heated kefir, add flour and knead into a stiff dough, without lumps.
3. Cover with film and remove for 20 minutes. to a warm place.
4. Roll out the dough, cut out the cakes.
5. Fry in a frying pan until golden brown.

Kystyby with potatoes on water

A classic recipe for Tatar cuisine is dough for kystyby with potatoes in water. The fried flatbread is quickly placed on a dish, an even layer of pureed filling is spread on half and very quickly covered with the free part of the flatbread and pressed. You can add a little grated cheese to the filling or sprinkle it on the filling layer, so it will stick together.

Ingredients:

• flour – 3 tbsp;
• boiling water – 1 tbsp.;
• salt – 1 teaspoon;
• vegetable oil – 2 tbsp. spoons.

Preparation

1. Sift the flour, add salt, pour in vegetable oil and boiling water.
2. Mix quickly with a spoon until the dough comes together into a smooth ball.
3. Leave for 25 minutes. rest and then begin preparing the flatbreads.

Kystyby with potatoes and sour cream

The technology for preparing such baked goods varies, it all depends on the chosen recipe. Dough for kystyby with potatoes and sour cream is a recipe adapted for European cuisine.

Products that resemble filled pancakes differ from most versions in their budget composition and simplicity. A snack can be made when there is leftover mashed potatoes after lunch.

When frying flatbreads, do not allow the presence of dry flour, otherwise it will burn.

Ingredients:

• flour – 320 g;
• sour cream 15% – 130 ml;
• butter – 40 g;
• egg – 1 pc.;
• sugar – 1 tbsp. spoon;
• salt – 1 pinch.

Preparation

1. Combine sour cream with salt and sugar. Add melted butter, beat in the egg and mix thoroughly with a whisk.
2. Add flour in portions and knead into a stiff dough that does not stick to your hands.
3. For 10 min. cover with a towel, meanwhile you can make the filling.
4. Roll out thin cakes from the dough and, using a plate, cut out cakes of the same size.
5. Fry in a dry frying pan until light golden brown.

Kystyby with potatoes – recipes

More than a century ago, the Tatars and Bashkirs prepared flat cakes that resemble open pies. The method for preparing kystyby with potatoes is simple: the filling is placed in the center of a thin circle of dough. In the traditional version, the filling was boiled millet; over time, they began to add meat, vegetables and potatoes.

1. The potato filling is made from mashed potatoes and is rarely seasoned with spices and herbs.
2. The type of potato does not matter, the main thing is that it is well boiled and starchy. This way it won't fall apart.
3. The finished flatbread is quickly filled with an even layer of filling, the free half is folded over and the edges are pressed.
4. The tortillas need to be filled hot, so they will not break.
5. The finished stuffed kystyby is placed in a frying pan, covered with a lid and baked in the oven for 10 minutes, but this stage of preparation is optional.

Kystyby with potatoes - a classic recipe

The correct classic kystyby with Tatar potatoes is a recipe that requires adherence to the rules. The tubers are mashed, seasoned with salt, without any spices. Modern chefs have slightly complicated the method of preparing the filling: they pound the potatoes with butter, add milk, as in mashed potatoes. To make the dough more elastic, you need to sift the flour to saturate it with oxygen.

Ingredients:

• kystyby flatbreads – 5 pcs.;
• potatoes – 500 g;
• low-fat milk – 8 ml;
• oil – 2 tbsp. spoons.

Preparation

1. Boil the peeled potatoes until soft, mash with warm milk and half the butter.
2. Spread the puree onto the flatbreads in a 1cm layer, fold in half and brush with butter.
3. Brown the kystyby with potatoes on both sides and serve hot.

Kystyby with potatoes and mushrooms

As part of the modern cooking method, Tatar housewives use fermented milk products rather than water in the dough, knowing how their addition has a positive effect on the texture of the dough. In view of this, the dough for kystyby with potatoes on kefir is a recipe that is best kneaded by hand. It is appropriate to add cheese to the filling with the addition of mushrooms so that it does not fall apart.

Ingredients:

• flour – 300 g;
• kefir – 120 ml;
• egg – 1 pc.;
• mushrooms – 200 g;
• potatoes – 360 g;
• a handful of chopped green onions;
• feta cheese – 45 g.

Preparation

1. Knead the dough well from flour, kefir and eggs.
2. Finely chop the mushrooms and fry in a frying pan.
3. Boil the potatoes and mash them with a pinch of salt, chopped onions, mushrooms and crumbled feta cheese.
4. Roll out the flatbreads, dry them in a dry hot frying pan, then cover them with potato and mushroom filling, fold them and leave them to brown.
5. Serve the dish straight from the pan while it is hot.

Kystyby with potatoes and minced meat

The modern recipe for flatbreads is variable, so you can use almost anything you have on hand for filling, if you don’t want to follow the original version.

Kystyby with potatoes and meat is a dish that lovers of more filling appetizers will appreciate. The technique remains classic: more milk, butter and fried onions are added to the mashed potatoes to make the mashed potatoes even tastier.

You can beat the puree with a mixer for fluffiness, but not with a blender.

Ingredients:

• raw kystyby flatbreads – 6 pcs.;
• minced pork and beef – 600 g;
• mashed potatoes – 500 g;
• a handful of chopped cilantro;
• onion – 35 g.

Preparation

1. Brown the flatbreads in a dry frying pan while the filling is prepared. Both the filling and base must be hot when molded.
2. Combine the minced meat with onion, chopped herbs and a pinch of salt.
3. Spread the filling over the flatbreads, fold in half and fry over low heat until golden brown.

Kystyby with potatoes and ready-made lavash

Lazy or busy housewives figured out how to avoid the process of preparing dough and began making kystyby from pita bread with potatoes fried in a frying pan. This step will significantly speed up the preparation of the Tatar treat and will not lose too much in taste. It is necessary to take thin, durable sheets, always fresh, to avoid cracking during molding. The filling can be anything, but not watery.

Ingredients:

• Armenian lavash – 2 sheets;
• mashed potatoes – 400 g;
• garlic – 1 clove;
• greens – 1 teaspoon;
• butter – 25 g.

Preparation

1. Combine mashed potatoes with garlic and chopped herbs. Season with spices.
2. Distribute the potatoes over half the layer, sprinkle with crumbled cheese.
3. Cover with the other half and grease with oil.
4. Place on a baking sheet and bake in a hot oven for 15 minutes.

Source: https://womanadvice.ru/kystybyy-s-kartoshkoy-chto-eto-takoe-recepty-testa-i-raznye-varianty-blyuda

Kystyby with millet porridge

Each Tatar family has its own recipe for preparing this dish. If you bake the Tatar kastyby recipe filled with milk millet porridge and serve it for breakfast with strong sweet tea, you will feel full of energy throughout the day.

Ingredients:

Dough:

• 1 glass of milk,
• 350 g flour,
• salt - to taste.

Filling:

• 250 g millet,
• 1 liter of milk,
• salt - to taste,
• sugar - to taste,
• 50 g melted butter for greasing.

Preparation:

1. Knead the dough by mixing flour, milk and salt.
2. Then cover the dough and leave for 15-20 minutes.
3. Make the filling: rinse and pour boiling water over the millet cereal, then boil the millet in boiling salted water for 10 minutes.
4. Drain off excess liquid and add hot milk.
5. Place on the fire and cook over low heat until tender, stirring constantly.
6. Divide the dough into equal portions. Roll them into flat cakes.
7. Bake each of them on both sides in a dry hot frying pan. Grease one side with melted butter.
8. Stack the tortillas. Cover with a waffle or linen towel. Let stand for a few minutes.
9. Spoon the filling onto one half of each tortilla.
10. Cover with the other half.
11. Place the stuffed flatbreads on a baking sheet, brush with oil, and heat for 10 minutes. Serve hot.

Tender and manageable dough without eggs

Now let’s look at how to cook kystyby with potatoes without adding eggs. This base turns out to be delicate and very soft.

Compound:

• 500 ml milk;
• table salt to taste;
• 5 tbsp. sifted flour.

Preparation:

1. We will prepare the products we need.

2. Pour milk into a deep container, salt it and mix.
3. Be sure to sift the flour and add it to the milk in small portions, kneading the stiff base for the flatbreads.
4. Leave the finished dough to “rest” for 15-20 minutes, covering it with cling film.
5. The dough for kystyby is ready!

How to make kystyby with potatoes - secrets of cooking

Dough

Beginners in the world of culinary art will definitely need a recipe for Tatar potato pies, which will help them make a national delicacy. It is best to use a recipe with a photo, which clearly and step-by-step explains how and what to mix with what. Depending on the products used, kystyby is made with kefir, milk or water, from lavash or ready-made dough.

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 126 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

The following instructions with a step-by-step description of the process will teach you how to prepare Tatar flatbreads with potatoes. Even novice cooks can handle this recipe, because it will not take much time and does not require special knowledge. A classic Tatar dish cannot do without oiling when serving; in addition, it is recommended to sprinkle the finished flatbread with herbs and garlic.

Ingredients:

• butter – 15 g 50 g for dough;
• milk - a glass;
• potatoes - half a kilo;
• onions – 1 pc.;
• vegetable oil – 20 ml;
• sugar – 20 g;
• flour – 0.3 kg;
• eggs – 1 pc.

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for preparation: Method of preparation:

1. Mix half the milk, sugar, egg, salt. Pour in melted butter, sift in flour. Knead and set aside for 20 minutes.
2. Cut the potatoes into cubes, pour salted boiling water over them, and cook for 15 minutes. Drain the water, mash, combine with chopped onion fried in butter. Pour in hot milk and stir to avoid the formation of lumps.
3. Roll out the dough, cut out the flatbreads with a saucer, fry in oil for two minutes on each side.
4. Fill with puree, cover with an envelope, and grease.

Preparing the potato filling does not take much time. In order for the puree to turn out really soft, tasty and without lumps, you should know some tricks.

1. Rinse the potatoes under running water and remove the skins. To speed up the cooking process, large tubers must be divided into 2–4 parts.
2. Place the potatoes in a saucepan and cover with clean (filtered) water. This compact water filter has proven itself to work very well.
3. Add fine salt and bay leaf to add a special taste and aroma.

4. Cook for about 25 minutes, you can check its readiness with a regular fork. As soon as the potatoes are cooked, the water must be drained and the bay leaf removed.

5. Add hot milk and butter in pieces.

6. If desired, you can add raw or fried onions and herbs. Mash with a masher, the consistency of the puree should be soft and without lumps. That's all, the filling is ready.

How to make kystyby with potatoes - secrets of cooking

Compound:

• 300 gr. baking flour (premium grade);
• 200 ml UHT milk;
• 1 chicken egg;
• 50 gr. peasant butter;
• 25 gr. Sahara;
• 6 gr. finely ground salt “Extra”.

Potato filling:

• 5 medium-sized potatoes;
• large onion;
• 400 ml UHT milk;
• 300 gr. peasant butter;
• finely ground “Extra” salt – to taste.

1. Melt the butter over low heat in a water bath. Pour into the pan where the dough will be kneaded.

2. Add salt, egg, sugar one by one. Bring the milk to a warm state and also add to the ingredients.

3. Sift the flour thoroughly, since pre-sifting greatly increases the fluffiness of the products when baking. Add to the dough.

4. Knead the dough and cover with a cotton cloth or towel to prevent it from drying out.

It is considered inexpensive and simple to prepare kystyby with potatoes - national thin flatbreads filled with mashed potatoes. This word comes from the Tatar “kystyrga” or “kystybai”, which means to put the filling inside. Since ancient times, Tatar shepherds took these thin flatbreads with them in order to be full for a long time. Modern kystyby serve as an excellent snack option.

To make it, you will need to knead the dough, boil the potatoes and mash them into a puree. After forming thin flatbreads, they are filled with minced meat with the addition of meat, onions or cheese, herbs and spices. All that remains is to fry them in a dry frying pan and serve with plenty of oil.

Dough

The dough for Tatar-style kystyby can be mixed with milk, water or kefir. If you use water, you will get lean unleavened flatbreads; a milk or kefir-sour cream base will make them more tender and soft. A step-by-step recipe will tell you how to prepare kystyby dough with potatoes. The mixing liquid is salted, seasoned with soda, sifted flour is gradually introduced into it and kneaded until the mass stops sticking to your hands.

After this, just cover it with a towel and set it aside for half an hour so that the dough can rest and rise a little. All that remains is to roll it out thinly, and after frying in a frying pan, fill the resulting layers with potatoes, millet or meat - there are many options for stuffing. Vegetarians will love that the dough can be kneaded without eggs - as a meatless option for special holidays.

Preparing Tatar flatbreads will be even easier if you know some features. They are shared by connoisseurs of this cuisine:

• The tastiest flatbreads are stuffed with new potatoes;
• Cooking potatoes follows the rules: after boiling, the fire under the container is reduced to a minimum in order to preserve the consistency and taste;
• It’s delicious to combine potatoes with fried onions, green onions, and grated cheese;
• To prevent the kystyby from breaking, you need to keep it in the frying pan for no longer than two minutes and cover it with a towel;
• Lazy kystyby is made from lavash or raw dough with filling, which is fried directly in a frying pan; it tastes like a fried pie.