Kystyby with millet porridge
0
648
Kitchen
Tatarskaya
Calorie content
260.4 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
10.3 g
Fats *
6.2 gr.
Carbohydrates*
44.6 gr.
Ruddy unleavened flat cakes go well with millet porridge. Be sure to put butter in the millet - this will provide not only a delicate creamy taste, but also make the kysty much more satisfying. This dish is well suited for breakfast with tea or coffee instead of the usual pancakes. After it, you will not want to eat for a long time.
Ingredients
Cooking process
Pour the specified amount of wheat flour into a bowl, after sifting it. We make a depression in the flour and place an egg in it, pour in warm water and add salt. Knead the dough first with a spoon and then with your hands. Knead the mass until it stops sticking to the surfaces. We leave the dough for half an hour at room temperature, covering it with a towel so that the surface does not dry out.
In a dry hot frying pan without oil, fry the dough pieces on both sides. You need to fry for one and a half to two minutes on each side. The crust will look like individual crispy bubbles. We put the finished cakes on a flat plate and keep them under a towel so that they do not cool down and do not dry out.
We cook millet. We sort out the groats from accidental inclusions and rinse them. We shift the millet into a saucepan, fill it with three-quarters of boiling water and put it on the stove. Bring the contents of the pan to a boil, lower the temperature, and wait for all the liquid to be absorbed into the millet. Then pour in milk, add salt and granulated sugar to taste, mix and cook at a slow boil until the cereal is cooked. At the end of cooking, add one or two tablespoons of butter.
Bon Appetit!