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Tatar flatbreads kystyby with potatoes

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768
Kitchen Tatarskaya
Calorie content 133.8 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 6.5 gr.
Fats * 8.3 gr.
Carbohydrates* 19 gr.
* per 100 gr. product
Tatar flatbreads kystyby with potatoes
Content

Tatar kystyby with potatoes will be appreciated by those who love hearty, dense food. These unleavened cakes are more of a snack than lunch, but they provide one hundred percent satiety. Add onions fried until golden brown to the potato filling - it successfully complements the potato and contributes to flavor saturation. If desired, you can season the puree with your favorite spices. By the way, already cooled kystyby can be reheated by frying them in butter in a frying pan - so they become even tastier.

Ingredients

Cooking process

step 1 out of 10
To prepare the dough, pour warm kefir into a bowl. Pour soda into it, mix and leave for five minutes. After that, add the egg, vegetable oil and salt.
step 2 out of 10
Stir and begin to pour in the flour previously sifted through a fine sieve. Knead an elastic dough.
step 3 out of 10
We wrap it in a plastic bag and leave it for fifteen to twenty minutes at room temperature.
step 4 out of 10
Divide the "rested" dough into 8-12 parts. We form each part into a ball and use a rolling pin to roll it into a thin circle. If necessary, add more flour so that the dough does not stick while working.
step 5 out of 10
In a hot frying pan without oil, fry the rolled dough cakes on both sides at a medium-high stove temperature. You need to fry literally for one and a half to two minutes on each side. The crust will form in the form of bumps and individual ruddy spots. It is better not to leave during the process - the dough can burn if you do not turn it over in time. Fry all the cakes in this way.
step 6 out of 10
Peel the onions and cut them into small cubes. Heat vegetable oil in a frying pan and fry the onion in it until light blush.
step 7 out of 10
Peel the potatoes, rinse, cut into small pieces and boil until soft. Then drain most of the broth and knead the mashed potatoes. The rest of the broth is needed so that the potato filling does not turn out too dry. Add fried onion, butter and salt to taste to the mashed potatoes, mix. You can also add your favorite spices.
step 8 out of 10
Put the potato filling on half of the fried flatbread.
step 9 out of 10
Cover the mashed potatoes with the other half - you get a stuffed semicircle.
step 10 out of 10
Lubricate the surface of the kystyby with melted butter. We serve the dish hot.

Bon Appetit!

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