Kystyby with potatoes
Origin of the recipe
In the old days, unleavened flatbreads folded in half and baked in a dry frying pan in Tatar villages were filled with millet porridge, but nowadays they're mostly filled with mashed potatoes. They're eaten dipped in sour cream or other sauces, which is why someone who likes to pry into other people's business is sometimes called a "kystyby."
What do you need for cooking?
Ingredients
Dough
-
Egg
-
Sour cream
-
Vegetable oil
-
Butter
-
Salt
-
Sugar
-
Flour
Filling
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Potato
-
Milk
-
Salt
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Melted butter
Kitchen utensils
- Bowl
- rolling pin
- Pot
- Pan
- shoulder blade
- Tolkushka
Want to make a delicious and filling kystyby with potatoes? This recipe includes step-by-step instructions with photos on how to make thin flatbreads and a flavorful potato filling. It's the perfect dish for a family dinner or snack!
Step-by-step recipe
Step 1:
Peel and boil the potatoes.
Step 2:
Break the egg into a bowl and beat with a whisk.
Step 3:
Add sour cream, butter, vegetable oil, salt and sugar. Mix.
Step 4:
Add flour, knead the dough with your hands, cover with film and leave for 15 minutes.
Step 5:
Mash the boiled potatoes with a masher, pour in the milk heated to a boil and melted butter and mash again.
Step 6:
Add salt and mix again with a masher.
Step 7:
Divide the dough into 12 pieces and roll into balls.
Step 8:
Dust the surface with flour and roll out the pancakes thinly.
Step 9:
Fry in a dry frying pan for 10 seconds on each side.
Step 10:
Spread one half of the pancake with mashed potatoes and cover with the other half.
Step 11:
Fry two pieces at a time in butter on both sides until golden brown.
Step 12:
Serve with sour cream.
Cooking tips
It is better to divide the dough into parts by first dividing it in half and rolling it into two sausages.
Cover the stack of baked pancakes with a towel to prevent them from drying out.
