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Kystyby in Tatar style with millet

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1322
Kitchen Tatarskaya
Calorie content 277.3 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 9 gr.
Fats * 4.5 gr.
Carbohydrates* 53.3 g
* per 100 gr. product
Kystyby in Tatar style with millet
Content

If you are tired of everyday porridge in the morning, we suggest serving kystyby with millet for breakfast. This is a national Tatar dish that includes fried unleavened flatbreads with a filling. We boil millet in milk with butter - the porridge acquires a very delicate and mild taste. Fry the cakes until crisp separately in a pan. These components combine perfectly and, importantly, provide long-term satiety.

Ingredients

Cooking process

step 1 out of 12
Put warm milk in a bowl, add salt to it, stir until dissolved.
step 2 out of 12
Pour in the specified amount of wheat flour, after sifting it. Knead the dough first with a spoon and then with your hands. Knead the mass until it stops sticking to the surfaces.
step 3 out of 12
Roll the dough into a ball and cover with a clean towel. We leave for half an hour at room temperature.
step 4 out of 12
We sort out the millet from random debris, rinse it and let the water drain.
step 5 out of 12
Pour millet into boiling milk and cook until cooked. In the process, add salt and granulated sugar. It will take approximately thirty minutes to cook.
step 6 out of 12
Put 50 grams of butter in the resulting porridge, mix.
step 7 out of 12
From the present dough we form a "sausage" and cut it into 8-12 pieces, depending on how large the cakes you want to get. We form a ball from each part.
step 8 out of 12
Roll each ball with a rolling pin into a thin circle. To give the layer an even round shape, put an inverted plate on it and cut off the protruding excess dough around the circumference with a knife.
step 9 out of 12
In a dry hot frying pan without oil, fry the prepared cakes on both sides. The crust will look like separate ruddy bubbles. It is enough to fry for literally one and a half to two minutes on each side.
step 10 out of 12
We coat the finished fried cakes with butter.
step 11 out of 12
Put the millet filling on half of the fried flatbread.
step 12 out of 12
Cover the filling with the other half. Thus, we fill all the cakes. We lay the kystyby in a fan on a platter and serve hot.

Bon Appetit!

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