Step-by-step recipe - kystyby on kefir with potatoes for a budget table

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Prepared by: Alexey Marchuk

09/14/2014 Cooking time: 1 hour 0 minutes

Kystyby - unleavened Tatar flatbreads made with kefir and filled with potatoes. You can prepare such food for breakfast, afternoon snack, or take it with you on an outdoor picnic.

Dough for kystyby:

The main task that faces you in the process of preparing kystyby is to make soft and tender dough. You can prepare the dough using water or adding kefir or milk.

with milk

The traditional recipe for kystybya involves the use of full-fat milk without adding water. The dough turns out elastic and porous, and the finished flatbread is aromatic and tasty.

Ingredients:

• full-fat cow's milk - 500 ml;
• salt - 7 g;
• flour - 2.5 tbsp.

If you don’t have full-fat homemade milk on hand, you can combine store-bought milk and heavy cream in a 1:1 ratio.

Cooking process:

1. Dissolve salt crystals in slightly warmed milk and gradually add sifted flour.
2. Place the dough on a dry and floured surface and knead the dough.
3. At the end, beat the dough thoroughly on the surface to achieve a soft consistency.
4. Place the dough in a plastic bag and give it half an hour to rise.

on kefir

Adding kefir or sour milk to the recipe allows you to get a softer and more delicate texture of the flatbread. The dough kneading process remains the same, except for the composition.

How to prepare the dough:

1. Add soda to kefir at room temperature (or maybe a little warmer), wait 5-7 minutes for the bubbles to come out. The alkali is quickly neutralized by kefir, so we do not use vinegar to extinguish the soda.
2. Add an egg, a pinch of salt and butter into the liquid. Mix the ingredients until smooth.
3. Pour flour onto a clean board (don’t forget to sift it twice to enrich it with oxygen).
4. We make a depression in the center of the flour slide and begin to pour in the kefir-egg mixture.
5. Quickly knead the dough and put it in a bag for 25 minutes. Next, we use the dough for its intended purpose.

on the water

During the fasting period, many are in search of recipes without prohibited foods. Lenten kystyby with water dough is intended for such events.

For the test, prepare:

• flour - 400 g;
• vegetable oil – 50 ml;
• water - 200 ml;
• salt - 10 g.

Cooking method:

1. Heat the water to 38°C, dissolve the salt in it.
2. Add oil and sifted flour to the water. Mix the dough vigorously to avoid lumps.
3. When the dough has set, place it on a floured board and knock it out onto the surface. The duration of the process is 5-8 minutes.
4. At the end, we let the dough rest so that when finished it is tender and tasty.

Description of preparation:

Here is a simple recipe for making kystybya with kefir.
Very often kystyby is prepared with milk or sour cream, but since I had kefir, I cooked it with it. The filling is made from mashed potatoes. You can add fried onions and meat to the filling. Have a good day! Purpose: For breakfast / Outdoors / Afternoon snack Main ingredient: Vegetables / Potatoes / Dairy products / Kefir / Dough / Flour Dish: Hot dishes Geography of cuisine: Tatar / Eastern Diet: Diet food

Kysty recipe with photos, step by step

Many people are accustomed to enjoying kystyby with potatoes. But this is the traditional option. First, let's look at a bright and unusual recipe for kystyba with pumpkin.

Prepare:

• kefir - 450 ml;
• butter - 160 g;
• flour - 500 g;
• salt - a pinch;
• egg - 3 pcs.;
• pumpkin - 300 g;
• millet - 140 g;
• milk - 150 ml;
• pumpkin seeds - 70 g.

Preparation:

• Kefir, 2 eggs, 60 g soft butter, mix salt. Add flour, knead soft dough. Leave it for half an hour.

• Cut the pumpkin into cubes and bake in the oven for about 25 minutes at 180°C.
• Roast the seeds, crush them with a rolling pin, and mix with pumpkin.
• Boil the millet in salted water until tender. We combine it with pumpkin. Add butter if desired.

• Roll out the dough to a thickness of 3 mm, cut out circles with a diameter of 15-20 cm, fry them in a frying pan.

• Grease the tortillas with butter, add the filling, fold the tortilla in half and serve.

Kystyby dough - recipe with milk and eggs

In this version, the semi-finished product for flatbreads will be a little softer than in the previous version. The egg will give it porosity, pleasant color and taste. Butter will add a light creamy taste and aroma.

Ingredients:

• 250 ml milk;
• 1 egg;
• salt to taste;
• sugar to taste;
• 50 g melted butter;
• 2 cups of flour.

Cooking steps:

1. Beat the egg into the milk, add salt, sugar and beat well.

Recipe for kystyby with potatoes step by step

Despite its simplicity, kystyby with mashed potatoes simply tastes great. Its preparation requires available ingredients, and the cooking process itself takes a minimum of time.

How to cook:

• Mix salt, egg, sugar and butter thoroughly in milk.
• Mix in flour in small portions.
• Knead the elastic dough, wrap it in cling film for about 20 minutes.
• Peel the potatoes and boil them in salted water. After cooking, puree it, add butter, milk and fried onion (we prepare it while the potatoes are boiling).
• Roll out the dough in a layer up to 3 mm, using a wide plate, cut out flat cakes of the same diameter.
• Fry the flatbreads in a frying pan until they are beautifully golden brown.
• We wrap the flatbreads while warm: put mashed potatoes on one half, cover the filling with the other.
• Pour melted butter over the kystyby, sprinkle with dill and serve!

How to prepare tender dough for kysty with sour cream?

Soft, elastic, easy to work with, tasty and aromatic - this is exactly the kind of dough you will get if you follow this recipe. It is very easy to make, because all the ingredients will probably be found in your kitchen.

Required ingredients:

• 175 ml (1 egg + milk);
• 90 g softened butter;
• 350 g flour;
• 1/2 tsp. salt;
• 1/2 tsp. soda;
• 2 tbsp. sour cream.

How to cook:

1. Break an egg into a measuring cup and add the required amount of milk to the 175 milliliter mark. Pour the egg and milk into a bowl, add softened butter, sour cream, sifted flour, salt and soda.

2. Knead the dough and let it rest for 30 minutes. This recipe makes it very soft and elastic.

Divide the finished mass into parts and roll into thin cakes. Fry them one by one in a dry frying pan for 1 minute.

This is how diverse kystyby can be. Try, experiment and surprise your family members with this amazing dish of Tatar cuisine.

If you liked the recipes, share them with your friends. Write in the comments which option did you like best? Be sure to write about your filling options and your cooking successes. Good luck and see you soon!

Kystyby is a traditional Tatar and Bashkir dish, which is an unleavened flatbread stuffed with vegetable stew, mashed potatoes or porridge. The minced meat is placed on one part of the flour base, and the other is covered.

After this, you can fry the improvised pie, or sochnik as it is also called, in melted butter, and at the end grease with homemade sour cream.

The dough is prepared quite simply, kneaded as for our usual yeast-free pies. There are flour base options: goat milk and water, cow milk, kefir, whey, egg and butter. It all depends on what kind of cakes you want to get: soft or harder and more elastic.

Kystyby with millet

In Bashkiria, kystyby with millet is a traditional dish that is served as a main course. Such a dish will also become a real salvation during the period of fasting, when you really want something tasty, but lean.

List of ingredients:

• potato decoction (can be replaced with water) - 380 ml;
• vegetable oil - 55 ml;
• salt - 10 g;
• flour - 1.1 kg (100 g is used for rolling out flatbreads);
• sugar – 1 tsp.

For filling:

• millet - 200 g;
• butter - 75 g;
• milk or water - 70 ml;
• salt pepper.

Preparation:

• First, boil the millet, salt it to taste, add butter, water or milk. The consistency of the porridge should be thick so that the filling in the flatbread does not spread.

• Now let's take on the dough. Heat the potato broth or water to a temperature of 40°C, add butter, salt, sugar. Mix the ingredients using a whisk.

• We begin to mix in the flour, without ceasing to stir the dough. The result is a soft dough that does not stick to your hands. Let him come up for 30 minutes or more.

• Divide the dough into portions. All pieces should be the same size. There will be about 12 of them.

• Roll out the cakes so that their diameter matches the size of the pan. The thickness of the cake should not exceed 3 mm.

• Fry our flatbreads until done. Frying duration is 2 minutes on each side. Appetizing rosy spots on the dough will indicate the readiness of the flatbread.

Now we fill our flatbreads with delicious filling and serve!

It is better to combine the filling and flatbread immediately before serving. If kystyby stands for a long time, its taste will deteriorate significantly.

Other recipes for making kystyby in Tatar style

The Tatar people have been preparing kystyby for many years. Therefore, like most popular dishes, this one also has several options for preparing dough and fillings. Below are several more options for how to prepare dough for kystyby.

Dough for kystyby - Tatar recipe with sour cream

As I wrote above, I like to cook kystyby from fermented milk products. The sour cream dough turns out very tender and airy.

Ingredients

• Sour cream - 2/3 cup
• Butter - 2 tbsp.
• Chicken egg - 1 pc.
• Salt - 0.5 tsp.
• Wheat flour - 3-4 cups

Preparation:

Beat the egg lightly. Add sour cream, salt and melted butter. Gradually add sifted flour until the dough stops sticking to your hands and becomes plastic.

Dough for kystyby - Tatar recipe with milk

Traditionally, the dough for kystyby is made with milk. This way the flatbreads come out thin with a slight aroma of milk.

Ingredients

• Milk - 1 glass;
• Butter - 60 gr.
• Salt - 0.5 tsp.
• Wheat flour - 3-3.5 cups

Preparation:

Warm the milk slightly. Add melted butter and salt. Add sifted flour, gradually kneading into a thick dough.

Dough for kystyby - Tatar recipe with water

If you are allergic to dairy products or are a vegan, you can prepare kystyby with potatoes without milk and eggs. Also excluding milk and butter from the filling. You can add a little vegetable oil to it.

Ingredients

• Warm water - 1 glass
• Vegetable oil - 2 tbsp.
• Salt - 0.5 tsp.
• Wheat flour - 3-3.5 cups

Preparation:

Add vegetable oil and salt to warm water. Mix. Gradually add flour, after sifting it. Knead the stiff dough.

How to prepare the dough: recipe options

Despite the fact that the dish does not belong to our culture, it fits perfectly into the Lenten menu due to the absence of animal products in the dough and filling.

Sift dry wheat flour through a sieve. This way we will get rid of unnecessary impurities or accidentally introduced debris and saturate the bulk mass with oxygen. Having formed a slide of flour, we make a depression in the center.

We dilute salt in heated water and pour it in a stream into the middle of the improvised slide. Using our palms, we begin to form a kolobok. When the mass becomes sufficiently homogeneous, add sunflower oil and continue kneading the dough.

There is no need to rush; the base should be elastic and not stick to your palms or surface.

Wrap the dough for kystyby with cling film and leave to lie for twenty minutes. Then we roll out a long sausage, cut off pieces from it with a knife, you get ten to twelve pieces. Roll each one in flour and roll it into a round cake. We pierce it randomly with a fork in several places and fry it in a heated frying pan.

On water and milk

Some housewives prefer dough prepared with a mixture of boiled water and homemade milk. Guided by the fact that the mass for this dish is plastic, non-rigid and tasty.

• flour – 500 g;
• water – 150 ml;
• milk – 150 ml;
• salt;
• egg – 1 pc.

Preparation: 50 minutes.

Calories: 68 Kcal/100 g.

In a small bowl, mix heated boiled water with full-fat homemade milk, maybe cow's or goat's, but odorless. Otherwise, the dish will have a specific aroma. In a large bowl, combine the flour sifted several times with salt. Beat in the cooled egg and form something like a kolobok, gradually adding the liquid mixture.

When the mass becomes sufficiently steep, dump it onto a clean, flat surface and continue kneading, applying physical force. If necessary, add a little flour at a time so that the dough for kystyby turns out homogeneous and plastic. Cover the base with a bowl and let it rest for half an hour. Then we roll out, fry, stuff and serve.

Soft with milk

The flour mass, formed from milk, flour and butter, is practically no different from the familiar homemade Armenian lavash to all of us. Everything is quite simple and fast.

• flour – 2 cups;
• milk – 100 ml;
• butter – 50 g;
• egg – 1 pc.;
• salt.

Cooking: 45 minutes.

Calories: 164 Kcal/100 g.

Mix the melted butter with the sifted flour, you will get something like flour crumbs. Add salt, beat in flour and immediately begin kneading the dough, adding homemade milk in the process.

At the beginning it will stick to your fingers and surface, but with the addition of flour the cake will form and the sticking effect will go away. The portion of flour may increase.

Look at the structure of the dough for yourself, but do not overdo it so that it does not turn out too stuffed, otherwise it will be too tight and there will be difficulties with rolling out. Next, we proceed according to the same scheme: we wrap the finished dough for kystyby, leave it to rest, and only after that we begin to prepare the flatbreads.