Dough for kystyby with potatoes

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make dough for kystyby with potatoes? Prepare the necessary ingredients. Take the highest grade flour, milk - any fat content, according to your taste. I advise you to take high-quality, aromatic butter - it is very noticeable in baked goods. Wash the egg and dry with napkins.

2. STEP 2

   

   Sift the wheat flour through a fine sieve to enrich it with oxygen. This will make the baked goods more airy.

3. STEP 3

   

   Melt the butter in any way convenient for you. Let it cool a little.

4. STEP 4

   

   Beat the chicken egg with salt until smooth.

5. STEP 5

   

   Warm the milk slightly. Pour lukewarm milk into the egg mixture and stir.

6. STEP 6

   

   Add melted butter to the milk-egg mixture and stir.

7. STEP 7

   

   Pour about 3/4 of the total volume of wheat flour into the egg-milk mixture.

8. STEP 8

   

   Mix the dough first with a spoon, then start kneading with your hands. Add the rest of the flour gradually, a little at a time, stirring the dough and monitoring its consistency. It may take you more or less flour, keep this in mind.

9. STEP 9

   

   The dough should be soft, elastic, and in no case tight. Wrap the finished dough in film and leave on the table for 30 minutes.

10. STEP 10

    

    Afterwards you can start preparing kystyby flatbreads. They are very tasty with potato filling. Good luck with your baking!

Comments on the recipe

stringka

04.11.2023

4.9

An excellent option for unleavened dough. I like the recipe - delicious kystyby with potatoes.

Moderator Ksenia

04.11.2023

4.7

I was thinking about what to cook for my husband to take to work, and decided to use the recipe for dough for kystyby with potatoes. I took milk with a fat content of 3.8 percent, an egg of category C1. I used premium flour with a high protein content. It took me 280 grams. The dough turns out elastic, tender, pliable. I “rested” the dough for about 35 minutes. As a filling, I made mashed potatoes with butter, milk and cilantro. I fried the flatbreads in a cast-iron frying pan over medium heat. My first two flatbreads turned out a little dry. And then I got the hang of it and cooked them for half a minute (or even less) on each side. The flatbreads turn out soft and fold well in half. I made the flatbreads small so that it would be convenient for my husband to eat them while driving. I got 13 small kystyby and one big one. Julia, thank you very much for the wonderful recipe!