Kystyby with potatoes

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make kystyby with potatoes? First, prepare the necessary ingredients for the filling. Wash, peel and cut the potatoes into a couple of pieces, place in a pan with cold salted water and put on fire. It is better to use crumbly varieties of potatoes so that the mashed potatoes are more tender and tasty. Boil the potatoes until done. You can check readiness with the sharp tip of a knife; it should go into the potatoes easily.

2. STEP 2

   

   Drain the water from the pan with the potatoes, use a blender or masher to mash the potatoes, add milk, a piece of butter and add salt if necessary.

3. STEP 3

   

   Peel the onion, rinse with cold water so that it does not sting your eyes when slicing, and finely chop with a knife. Pour vegetable oil into a frying pan, heat it and fry the onion in it until transparent.

4. STEP 4

   

   Add onion to potatoes and stir.

5. STEP 5

   

   Prepare the necessary ingredients for the dough. Beat a chicken egg into a deep bowl. Melt the butter in the microwave or steam bath.

6. STEP 6

   

   Add sugar, salt and pour in warm milk and melted butter. Mix everything until smooth.

7. STEP 7

   

   Pour the sifted wheat flour into the bowl with the liquid. The flour must be sifted so that it is saturated with oxygen, the dough is softer, and the finished products are more tender. Knead into an elastic, smooth dough. You may need a little more or a little less flour than the specified amount.

8. STEP 8

   

   Cover the bowl with the dough with a towel and place in a warm place for half an hour. Thanks to this, the gluten in the dough will swell, the dough itself will become more elastic, and it will be easier to work with.

9. STEP 9

   

   After half an hour, you can start preparing the flatbreads. They are fried in a dry frying pan. Divide the dough into 12 parts and roll each of them into a thin layer. To make the flat cakes smooth and beautiful, they can be cut out of the dough on a plate.

10. STEP 10

    

    Place the flatbread on a well-heated frying pan and fry it until golden brown on both sides, a couple of minutes on each side will be enough.

11. STEP 11

    

    Immediately grease the finished flatbreads with butter on each side. You need to do this while the tortillas are hot so that they absorb the oil well.

12. STEP 12

    

    Place some of the potato filling on half of each tortilla and cover it with the other half of the tortilla. The cakes turn out soft and do not unroll, so there is no need to seal the edges tightly. Before serving, kystyby should be greased with melted butter. Bon appetit!

Comments on the recipe

Moderator Ksenia

22.08.2023

4.6

While passing through Bashkortostan, I hoped to try kystyby (it was this dish that stuck in my memory when I read about the national Bashkir cuisine). But somehow it didn’t work out. Therefore, when I came across a recipe for kystybya with potatoes, I decided to definitely cook it. The dough for flatbreads turns out surprisingly pleasant to the touch. It is elastic, rolls out well and does not tear. From the proposed amount of ingredients, I got 10 flatbreads with a diameter of 15 cm. The flatbreads are soft and fold in half without kinks. The kystybys turned out very tasty. I liked them more than regular potato pies. These flatbreads make a great breakfast or snack. And they are also very convenient to take to work. Thank you very much for the recipe!

Liora

22.08.2023

4.9

A very tasty dish... it took about 90 minutes to prepare (dough - 20 minutes, filling - 40 minutes, frying - 60 minutes), but I was very pleased with the result))) I recommend it to everyone)))

Antip

22.08.2023

4.8

a hearty dish, I came across a similar recipe, they also added mushrooms to the potatoes, I want to try it

Irisha

22.08.2023

4.8

I really love these flatbreads with potatoes, the dough doesn’t have to be fried in a lot of oil, it fries perfectly in a completely dry frying pan, when you remove the finished flatbread from the frying pan, you need to grease it well with melted butter, it turns out very tasty

Shura

22.08.2023

4.9

Our grandmothers and mothers have long been able to bake flatbreads with various fillings. It’s good that the recipes for such amazing dishes have been preserved. Of course, it’s better to eat them hot, then the dough crunches and breaks, which is a very pleasant sensation; if you fry in a large amount of oil, it will turn out like a cheburek, and if it’s in a dry frying pan, as Irisha suggests, which is also delicious, you’ll end up with khychin, but you’ll definitely like both of them, thanks, girls. for the recipe, these flatbreads can be crushed on both cheeks)))