Kystyby

Kystyby, the recipe for this Mongolian and Bashkir flatbread is simple, but very tasty.

Mongolian pastry kystyby - delicious flatbreads made from unleavened dough with inside. One option for the inside is mashed potatoes. Kystyby is very tasty both warm and cooled. Cook with pleasure! After all, the best baked goods are those that have been tested for generations!

A common Mongolian dish, kystyby, is fried unleavened flatbread with insides. For example, the popular kystyby with potatoes. The dough is prepared as usual (use a regular recipe to make it). Kystyby differs in that the edges of the flatbreads are not connected, and the inside is located inside the flatbread bent in half.

Kystyby with potatoes is a flatbread similar to pita bread, into which mashed potatoes are rolled. This is a common and very tasty, “warm” and “homemade” dish.

, the dough for kystyby is prepared from unleavened dough, then fried in a dry frying pan, and finally brushed with melted butter. Tatar-style kystyby is usually filled with mashed potatoes or millet porridge with pumpkin. Nowadays, when making kystyby, the Tatar recipe can be adjusted, for example, replacing traditional flatbread with ordinary lavash. In addition, although it is true to make kystyby with potatoes, there is also a recipe with cottage cheese. Both options are close in calorie content, they can be consumed even during fasting.

The basis of the dough for kystyby can be either water or milk, and more often - both components in equal proportions. Kystyby with milk is soft and tender in taste. You can prepare kystyby with kefir , in which case it will have a slight sourness, which harmonizes perfectly with the sweetish potatoes in the insides. Correctly selected spices also play an important role. It will definitely help you to prepare the right kysty recipe with photos . It’s even safer to cook kystyby, presented step by step in the recipe.

Kystyby (translated as “thin”, “pinned”) is convenient to use as a snack, take with you on a hike, on a picnic, it is comfortable to pack and carry, and to warm up. Look at the finished kystybyi, the photo says specifically about this. And, by the way, you can also experiment with the inside and add your favorite vegetables, mushrooms, and even meat along with potatoes.

For a better understanding of how to cook kystyby , here are a few tricks from the most experienced chefs:

– we do not recommend immediately wrapping the filling in flatbreads. After making flatbreads without oil in a hot frying pan, they should be immediately bent, because... they will quickly cool down and break;

– use only the highest quality flour for flatbreads;

– buy milk of medium fat content, preferably homemade;

– the type of potato is not particularly important, the important thing is that it cooks perfectly;

– with the addition of eggs, the dough comes out most dense and flexible. The eggs impart a pleasant taste to the finished flatbreads; they turn golden, although they may turn out slightly harsh. To eliminate this effect, the cakes need to be soaked more generously with melted butter;

– the most tender dough is made from strained potato broth;

– it is better to fry the finished products with butter just before serving.

Kystyby dough – 4 recipes for soft and tender dough

Hello, dear readers! Now I would like to tell you how to prepare dough for kystyby. The first time I tasted these flatbreads was when I arrived in Ufa. I liked them so much that I decided to get the recipe for myself. My family also appreciated them; you can eat them even during Lent.

The main thing is to prepare the dough correctly so that it is soft. This can be created using milk, kefir or sour cream. If you follow the recipe, then any version of the dough you will get is very gentle and elastic.

Kystyby is a national Mongolian dish, also called Kuzikmak. They can be eaten as individual flatbreads, brushed with butter, or topped with filling. I prefer to use potatoes with fried onions, but you can add fried mushrooms, herbs, cheese or meat. I also ate it with ordinary millet porridge, which was also a fascinating {filling}. In general, you can stuff it with whatever you like, here everyone is guided by their own taste.

Traditional recipe for soft dough for kysty in water without eggs

If you don’t yet understand how to create a Tatar-style kuzikmyak, I recommend starting with this option. fried pies turn out tasty, crispy and soft.

It will be useful for you:

150 ml water;
1 tsp Sahara;
salt to taste;
1 tbsp. vegetable oil;
350 - 400 g flour.

How to cook:

1. In a deep bowl, mix water with salt, sugar and butter. Then add flour little by little, stirring constantly. The dough should turn out cool.

2. Transfer it to the table and start kneading with your hands until smooth. Transfer to a bowl, cover with a towel or cling film, and let rest for 30-40 minutes.

ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:

Kefir pies, fried in a frying pan - 6 recipes for delicious and fast pies
Corn Tortillas – 5 Recipes for Making Savory Corn Tortillas
Thin kefir pancakes with holes - 6 recipes for kefir pancakes

Kystyby dough - recipe made with milk and eggs

In this version, the semi-finished product for flatbreads will be slightly softer than in the previous version. The egg will give it porosity, pleasant color and taste. The oil will give a light creamy taste and smell.

Ingredients:

250 ml milk;
1 testicle;
salt to taste;
sugar to taste;
50 g melted butter;
2 cups of flour.

Manufacturing stages:

1. Beat an egg into the milk, add salt, sugar and beat well.

2. Pour the oil into the resulting mixture and add 1 cup of sifted flour. Stir everything thoroughly. Add 1 more cup of sifted flour and knead with your hands.

3. When the dough becomes uniformly thick, set it aside for 30 minutes.

4. Divide into 16 pieces, which are later rolled into balls. It’s very comfortable to work with them later; they quickly roll out to the appropriate size and thickness.

5. Thin flatbreads should also be fried in a dry frying pan on both sides until golden brown.

From such a small amount of ingredients you will get 16 delicious Mongolian flatbreads kuzikmyak. Bon appetit!

The usual recipe for kystyby dough in Tatar style with potatoes on kefir

Dough cakes mixed with kefir are the softest and most tender. The taste of the dish is very reminiscent of potato pies, but it is less fatty, and the taste of the inside is most pronounced.

It will be useful for you:

600 g flour;
300 g kefir;
1/2 tsp. soda;
1/2 tsp. salt;
1 testicle;
lemon juice or vinegar;
2 tbsp. sunflower oil.

1 onion;
1 kg of potatoes;
salt, pepper to taste.

Step by step recipe:

1. Let the peeled potatoes cook for the insides.

2. Pour flour into a deep bowl, add egg, drink and salt. Then add slaked soda (quench with lemon juice or acetic acid). Pour in the sunflower oil and thoroughly stir the resulting mixture. Knead until dense and homogeneous - the dough is ready.

3. Cut the onion into small cubes and fry until golden brown in vegetable oil. Mash the boiled potatoes, add onion, salt, pepper and any spices of your choice.

4. Divide the dough into portions, roll out thinly into a circle and bake in a dry frying pan. Then place 2-3 tablespoons on each fried flatbread. potato insides and fold in half.

I recommend greasing each filled flatbread with a small piece of butter, this will make it fragrant, tender and free from dryness.

How to prepare tender dough for kysty with sour cream?

Soft, elastic, easy to work with, tasty and fragrant - this is exactly the kind of dough you will get if you follow this recipe. It’s very easy to create, because all the ingredients can probably be found in your kitchen.

Required ingredients:

175 ml (1 egg + milk);
90 g softened butter;
350 g flour;
1/2 tsp. salt;
1/2 tsp. soda;
2 tbsp. sour cream.

How to cook:

1. Break an egg into a measuring glass and add the required amount of milk to the 175 ml mark. Pour the egg and milk into a bowl, add softened butter, sour cream, sifted flour, salt and soda.

2. Knead the dough and let it rest for 30 minutes. According to this recipe, it comes out very soft and elastic.

Divide the finished mass into parts and roll into thin cakes. Fry them alternately in a dry frying pan for 1 minute.

This is how different a kystyby can be. Try, experiment and surprise your family members with this cool dish of Mongolian cuisine.

If you like the recipes, share them with your friends. Write in the comments which option did you like the most? Be sure to write about your internal options and progress in manufacturing. Good luck and see you soon!

How to properly prepare dough for kystyby

Kystyby is a common Mongolian and Bashkir dish, which is an unleavened flatbread stuffed with vegetable stew, mashed potatoes or porridge. The minced meat is placed on one part of the flour base, and the second is covered.

How to prepare the dough: recipe options

Ingredients	Quantity
water –	200 ml
flour -	3 glasses
oil -	3 tbsp. l.
salt -	pinch
Production time: 40 minutes	Calorie content per 100 g: 47 Kcal

Despite the fact that the dish does not belong to our culture, it fits perfectly into the Lenten menu due to the absence of animal products in the dough and entrails.

Sift dry wheat flour through a sieve. This way we will get rid of unnecessary impurities or any trapped debris and saturate the bulk mass with oxygen. Having formed a slide of flour, we make a depression in the center.

We dilute salt in heated water and pour it in a stream into the middle of the improvised slide. Using our palms, we begin to form a kolobok. When the mass becomes fairly homogeneous, add sunflower oil and continue kneading the dough.

There is no need to rush; the base should be elastic and not stick to your palms or surface.

Wrap the kystyby dough in cling film and leave to rest for 20 minutes. Then we roll out a long sausage, cut off pieces from it with a knife, you get 10 to twelve pieces. Roll each one in flour and roll it into a round cake. We pierce it randomly in several places with a fork and fry it in a heated frying pan.

On water and milk

Some housewives prefer dough prepared with the consistency of boiled water and homemade milk. Guided by the fact that the mass for this dish comes out plastic, non-rigid and tasty.

flour – 500 g;
water – 150 ml;
milk – 150 ml;
salt;
egg – 1 pc.

Production: 50 minutes.

Calories: 68 Kcal/100 g.

In a small bowl, mix heated boiled water with full-fat homemade milk, maybe cow's or goat's, but without flavor. Otherwise, the dish will have a specific smell. In a large bowl, combine the flour sifted a couple of times with salt. Beat in the cooled egg and form a kind of kolobok, evenly adding the watery mixture.

When the mass becomes quite stiff, dump it onto a clean, level surface and continue kneading, applying physical force. If necessary, add a little flour so that the dough for kystyby comes out homogeneous and plastic. Cover the base with a bowl and let it rest for half an hour. Then we roll out, fry, stuff and serve.

Soft with milk

The flour mass, formed from milk, flour and butter, is actually no different from the usual homemade Armenian lavash for all of us. Everything is quite simple and fast.

flour – 2 cups;
milk – 100 ml;
butter – 50 g;
testicle – 1 pc.;
salt.

Production: 45 minutes.

Calories: 164 Kcal/100 g.

Mix the melted butter with the sifted flour, you will get something like flour crumbs. Add salt, beat in flour and immediately begin kneading the dough, adding homemade milk in the process.

At first it will stick to your fingers and surface, but with the addition of flour the cake will form and the sticking effect will go away. The portion of flour may increase.

Look at the structure of the dough for yourself, but don’t overdo it so that it doesn’t turn out too stuffed, otherwise it will be very tight and there will be difficulties with rolling out. Then we proceed according to the same scheme: we wrap the finished dough for kystyby, leave it to rest, and only after that we begin making flatbreads.

This recipe is considered one of the most necessary, the dough comes out soft, it’s easy to work with, and the finished pancakes fold in half without any difficulty.

Tender on kefir

If you want to get an airy, soft dough for kysty, then this recipe using a fermented milk product is the most suitable option.

flour – 450 g;
soda – 0.5 tsp;
biokefir – 200 ml;
salt;
butter – 30 g.

Production: 30 minutes.

Calories: 56 Kcal/100 g.

In one container, mix biokefir at room temperature and baking soda. Let stand for about fifteen minutes until bubbles appear on the surface. This means that the fermentation process has begun to move.

Sift the flour, thus saturating it with oxygen. Place the butter in a plastic food container and melt it in the microwave. Pour into the kefir liquid and mix, add some salt and begin adding flour in batches.

How to cook Tatar-style kystyby with potatoes

One of the most common dishes of Mongolian cuisine is kystyby; in modern cooking it is increasingly often prepared with mashed potatoes.

flour – 800 g;
sour cream – 250 g;
testicle – 1 pc.;
potato tubers – 500 g;
butter – 50 g;
salt.

Production: 1.5 hours.

Calories: 148 Kcal/100 g.

First you need to peel the potato tubers, place them in a saucepan, add water and let them cook.

Beat one egg into the flour, add salt and half of the homemade sour cream. We begin to knead an elastic, non-sticky dough, constantly adding sifted flour. Don't be lazy and carefully knead the base. Let it rest for fifteen minutes.

Drain the broth from the potatoes, add butter and mash into puree with a masher. If it comes out a bit runny, let it sit.

Divide the bun into twelve similar parts.

Roll each one out, pierce it randomly with a fork and fry in a dry, heated frying pan on both sides.

Right away, while the flatbreads are hot, we begin to stuff them. Place mashed potatoes on one half and cover the other half.

We place the finished kystyby in a stack on top of each other. Serve with the remaining sour cream.

The rest of the pie innards

Freshly cooked millet porridge is usually used as minced meat for Mongolian dishes: to do this, pour cereal (100 grams), a piece of butter and a few spoons of sweet sand into bubbling milk (half a liter).

Mix everything and cook for twelve minutes. The millet should be thick, viscous and not crumble. This interior is more to the liking of those with a small sweet tooth.

For an appetizer on the ceremonial table, kystyby with vegetable inside is prepared. We chop any vegetables on hand and simmer in vegetable oil until they are completely softened, according to the principle of vegetable stew.

If desired, add hot spices, hot pepper and stuff the resulting minced vegetables into unleavened flatbreads.

There is another sweet interior option for this dish. Steam a glass of poppy seeds ground in a mortar in homemade milk, mix with crushed walnuts and natural honey.

We coat half of the cake with the purchased paste, cover it with the other half and place it on the table with black or greenish tea. The main thing in this matter is not to overdo it with the amount of inside so that it does not leak out.

Kystyby

Recipes: 11

inside:
peeled potatoes 1,250 gr.
onion 1 pc.
butter 100 gr.
warm milk 150 ml.
salt

Lucia

19 September 2019, 16:54

dough:
milk – 150 ml.
boiled water (chilled) - 150 ml.
vegetable oil – 40 gr.
flour – 500 gr.
butter – 100 gr. (for greasing flatbreads)

Kalnina Natalya

12 June 2017, 19:47

dough:
milk – 130 ml.
eggs – 1 pc.
sugar – 1 tsp.
salt – 1/2 tsp.
flour – 250-270 gr.

BORE

06 March 2015, 00:28

millet from “Mistral” – 1 tbsp.
milk – 1.5 tbsp.
boiling water – 0.75 tbsp.
salt
sugar
flour – 2 tbsp.

ogiway

19 October 2014, 09:32

milk - 1 l.
wheat flour approximately 10 tbsp.
salt
mashed potatoes (inside)
millet cereal - 1 tbsp.
4 tbsp. milk

I am Venus

25 May 2010, 03:49

for unleavened dough:
flour – 300 gr.
water or milk – 100 ml.
butter – 50 gr.
egg – 1 pc.
salt

murrrrrya

07 January 2010, 01:07

dough:
drink – 200 ml.
egg – 1 pc.
salt – 0.5 tsp.
flour - enough to form an elastic dough
inside:

nikachka

04 August 2009, 13:43

for dough:
1 tbsp.
whey 3 tbsp.
flour 1 egg
1 tsp.
soda 0.5 tsp salt

Olya-v

03 June 2009, 13:24

for dough:
500 ml.
drink 1 pc.
egg salt a pinch
salt on the tip of a knife
flour

rushana28

April 26, 2009, 10:30 p.m.

dough:
50 ml.
water 50 ml.
milk 1 egg
1.5 tbsp.
flour inside:

shushundra

01 November 2008, 23:27

1.5 kg.
potatoes onions 300 gr.
250 ml.
milk 50 gr.
butter tortillas 6 pcs.
salt

nikachka

12 August 2008, 21:27

Nina and Ulyana Tarasova “And we have cookies!”