15 Best Ways to Make Kystybyi
Source: Olepeshkina, AdobeStock Most cuisines around the world have their own variations of unleavened flatbreads with fillings. In Bashkir and Tatar cuisine, for example, this is kystybyi. Kystybyi differs from yantyk, chebureki, and other similar dishes in that the flatbread remains open, and the filling is added afterwards. We're sharing 15 excellent recipes!
1. Classic Kystybyi with Potatoes
Source: interrustravel.comA traditional recipe with dense, unleavened dough made with water.
You will need:
For the dough: 3 cups flour, 200 ml water, 1 egg, 1 tsp salt.
For the filling: 1.3 kg potatoes, 2 onions, 150 ml milk.
Preparation: Knead a firm dough from sifted flour, warm water, egg, and salt. Let it rest for 20 minutes under a towel, then roll it out thinly and cut into circles the size of your frying pan. Fry the flatbreads on both sides in a dry pan for 1.5-2 minutes.
Boil the potatoes until tender and mash them with milk. Fry the chopped onion until golden, mix with the mashed potatoes, and spread the filling onto the flatbreads. Fold the flatbreads in half.
2. Kystybyi with Potatoes and Meat
Source: kleo.ruAny ground meat will work – chicken, beef, pork, or lamb.
You will need:
For the dough: 300 g flour, 100 ml milk, 1 egg, 0.5 tbsp sugar, 0.5 tsp salt, 2 tbsp vegetable oil.
For the filling: 500 g potatoes, 300 g ground meat, 2 tomatoes, 1 carrot, 1 onion, spices.
Preparation: Lightly whisk milk with egg, sugar, salt, and oil. Add sifted flour, knead the dough, and let it rest for half an hour. Roll out the dough into round flatbreads. Boil potatoes and mash them or grate them on a coarse grater.
Fry the ground meat until half-cooked. Finely chop the onion, grate the carrot, add to the meat, and fry for another 5 minutes. Add tomatoes and simmer for another 15 minutes with the lid on. Mix the meat with potatoes and season. Fry the flatbreads on both sides in a dry pan, place the filling on them, and fold in half.
3. Kystybyi with Potatoes and Cheese
Source: dzen.ruPlus, an original dough variation with two types of flour!
You will need:
For the dough: 1/2 cup water, 1 cup each of wheat and rye flour, 1 pinch salt, 75 g butter.
For the filling: 500 g potatoes, 200 g feta or other cheese, 0.5 tsp paprika, spices.
Preparation: Knead a firm, smooth dough from two types of flour, salt, and water. Divide it into portions and roll out thin flatbreads. Fry them for 1-2 minutes on both sides and brush with butter.
Meanwhile, boil potatoes, mash them, and mix with spices and crumbled feta. Place the filling on the buttered flatbread and fold the kystybyi in half.
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4. Kystybyi with Pumpkin
Source: tatarfood.comNot entirely traditional, but incredibly delicious seasonal kystybyi.
You will need:
For the dough: 3 cups flour, 1 cup water, 0.5 tsp salt.
For the filling: 700 g pumpkin, 2 onions, 0.5 tsp each of khmeli-suneli, cumin, and other spices.
Preparation: Boil pumpkin until tender, drain water, and mash it into a puree with spices. Finely chop and fry onions, then mix with the pumpkin. Knead a firm dough from flour, salt, and water, divide into portions, and roll out thinly. Fry each flatbread on both sides in a dry pan, place the filling, and fold in half.
5. Kystybyi with Millet
Source: pinterest.ruClassic kystybyi is typically made with potatoes or various types of porridge.
You will need:
For the dough: 1 cup milk, 320 g flour, 2 pinches salt.
For the filling: 250 g millet, 3 cups water, 1 cup milk, 50 g ghee, spices and sugar.
Preparation: Knead a firm dough from milk, flour, and salt, roll out thinly, cut into flatbreads, and fry them on both sides in a dry pan. To prevent the flatbreads from drying out, cover them with a damp towel.
Rinse the millet and boil it in boiling water for 10 minutes. Drain excess water, pour in milk, and add sugar with spices. Cook until done, stirring occasionally. Place the filling on the flatbreads, fold in half, and brush the kystybyi with ghee.
6. Kystybyi with Cottage Cheese and Herbs
Source: fotoxcom.ruIt's best to use fattier cottage cheese so the filling isn't dry or bland.
You will need:
For the dough: 300 g flour, 100 ml milk, 1 egg, 50 g butter, 2 pinches each of salt and sugar.
For the filling: 300 g cottage cheese, 4 sprigs each of dill and parsley, 2 cloves garlic, spices.
Preparation: Heat milk with butter until melted. Add egg, salt, and sugar, and whisk lightly. Knead a firm dough with sifted flour, let it rest for 20 minutes under a towel, divide into portions, and roll out thinly.
Mash the cottage cheese with a fork and mix with chopped herbs, garlic, and spices. Fry the flatbreads on both sides for 1-2 minutes, place the cottage cheese filling on one half, and fold in half. Optionally, brush the kystybyi with butter.
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7. Kystybyi with Potatoes and Mushrooms
Source: veela.ruSince potatoes are a classic kystybyi filling, why not experiment with them?
You will need:
For the dough: 150 ml water, 300 g flour, 50 g butter, 1 tbsp vegetable oil, 1 pinch salt.
For the filling: 6 potatoes, 300 g mushrooms, 1 onion, 70 g butter, spices.
Preparation: Boil potatoes until tender and mash them into a puree with 50 g butter. Finely chop onion and mushrooms, and fry in the remaining butter until the moisture evaporates. Mix with potatoes and season the filling.
Mix warm water, vegetable oil, salt, and flour into a smooth dough. Let it rest for 15 minutes, divide into portions, roll out thinly, and fry the flatbreads on a dry pan on both sides. Brush the flatbreads with butter, place the filling on one half, and fold in half.
8. Kystybyi with Egg and Green Onion
Source: telegra.phThis filling is more typical for our traditional pies, but it fits perfectly into kystybyi as well.
You will need:
For the dough: 3 cups flour, 200 ml water, 1 egg, 1 tsp salt.
For the filling: 130 g rice, 1 bunch green onions, 4 eggs, 3 tbsp sour cream.
Preparation: Lightly whisk water with egg and salt, add sifted flour, and knead the dough. Boil rice until cooked. Hard-boil eggs and finely chop them along with the green onions. Add to the rice and mix with sour cream.
Let the dough rest for 20 minutes, divide into portions, and roll out thinly into round flatbreads. Fry them on both sides in a dry pan, place the filling, and fold the kystybyi in half.
9. Kystybyi with Cabbage
Source: cookpad.comFor these flatbreads, we suggest making the dough with kefir or ayran.
You will need:
For the dough: 160 ml kefir or ayran, 2 cups flour, 0.5 tsp each of sugar and salt.
For the filling: 1 head of cabbage, 1 bunch each of dill and green onions, 2 tbsp butter, 4 tbsp water, spices.
Preparation: Finely shred the cabbage and fry it in butter for a couple of minutes. Pour in water and stew the cabbage until tender. Season and add chopped herbs.
Knead a firm dough from all ingredients and let it rest for 15-20 minutes. Divide into portions, roll out thinly into flatbreads, and fry them on a dry pan for 1-2 minutes on both sides. Place cabbage on each flatbread and fold in half.
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10. Lenten Kystybyi
Source: halyaleda.ruTo prevent the potatoes from being too dry without cream, you can add a little olive oil to them.
You will need:
For the dough: 300 g flour, 15 ml vegetable oil, 1 pinch each of salt and sugar, 1 cup warm water.
For the filling: 800 g potatoes, 1 onion, half a bunch of dill.
Preparation: Sift flour with salt and sugar, pour in water with oil, knead an elastic dough, and let it rest for 20 minutes. Boil potatoes until tender and mash into a puree. Finely chop and fry the onion, chop the dill, and mix everything with the potatoes.
Divide the dough into portions and roll each into a thin round flatbread. Fry the flatbreads on a dry pan for just 1-2 minutes per side. Place the filling on one half and fold the kystybyi in half.
11. Kystybyi with Milk Dough
Source: bykovo-media.ruDough made with milk turns out more tender and acquires a light creamy taste.
You will need:
For the dough: 50 g butter, 300 g flour, 100 ml milk, 1 tbsp sugar, 1 tsp salt.
For the filling: 500 g potatoes, 2 onions, 2 tbsp butter, 100 ml cream, spices.
Preparation: Boil potatoes until tender and mash into a puree with cream and spices. Finely chop the onion, fry until golden in butter, and add to the potatoes. Optionally, add grated cheese to the filling.
Lightly whisk melted butter with egg, sugar, and salt. Add milk, then sifted flour. Knead the dough, divide into portions, roll out thin flatbreads, and fry them on both sides in a dry pan. Place the filling on each flatbread and fold them in half.
12. Kystybyi with Sour Cream Dough
Source: koolinar.ruAnother way to diversify even such a simple recipe!
You will need:
For the dough: 400 g flour, 200 g sour cream, 1 egg, 30 g butter, 1 tsp salt, 1 tbsp vegetable oil.
For the filling: 700 g potatoes, 150 g sour cream, 1 onion, 1 bunch of herbs, 80 g hard cheese.
Preparation: Boil potatoes until tender and mash into a puree with sour cream. Chop and fry the onion until golden, chop the herbs, and finely grate the cheese. Mix everything with the potatoes.
Whisk sour cream, egg, vegetable oil, and salt. Add flour, knead the dough, let it rest for 20 minutes, and roll out into thin flatbreads. Fry each on a dry pan on both sides, brush with butter, place the filling, and fold in half.
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13. Kystybyi with Mineral Water Dough
Source: astra-avon.ruCarbonated mineral water changes the dough's structure and makes it fluffier.
You will need:
For the dough: 250 ml carbonated mineral water, 360 g flour, 1 tsp salt, 2 tsp sugar, 2 tbsp vegetable oil.
For the filling: 250 g millet, 4 cups water, 1 onion, 50 g butter, spices.
Preparation: Rinse the millet several times and boil it in water until cooked. Add spices and 25 g butter. Fry the chopped onion in the remaining butter and also add to the millet.
Sift the dry ingredients for the dough and pour in the mineral water with oil. Knead thoroughly and refrigerate for 20 minutes. Divide the dough into pieces, roll out thinly, and fry the flatbreads on both sides in a dry pan. Place the filling and fold the flatbreads in half.
14. Egg-Free Kystybyi
Source: youtube.comEggs in dough can be easily replaced with vegetable oil, which also adds elasticity.
You will need:
For the dough: 300 g flour, 150 ml water, 1 tsp sugar, 0.5 tsp salt, 1 tbsp vegetable oil.
For the filling: 900 g potatoes, 130 g butter, 150 ml milk, spices.
Preparation: Boil potatoes until tender and mash into a regular puree with butter, milk, and spices. Lightly whisk warm water with sugar, salt, and oil, pour into sifted flour, and knead the dough.
Refrigerate the dough for 20 minutes, divide into portions, and roll out into round flatbreads the size of your pan. Fry each flatbread on a dry pan on both sides, place the filling, and fold the kystybyi in half.
15. Kystybyi with Rice
Source: kuhonnye-strasti.blogspot.comOptionally, add a little raisin or other dried fruits to the rice.
You will need:
For the dough: 300 g flour, 1 tsp sugar, 0.5 tsp salt, 150 ml water, 1 tbsp vegetable oil.
For the filling: 1 cup rice, 4 cups milk, 30 g butter, 1 tbsp sugar.
Preparation: Mix water, sugar, salt, and oil, add flour, and knead the dough. Let it rest for 20 minutes, roll out thinly, cut into flatbreads, and fry on both sides in a dry pan. Optionally, brush the flatbreads with butter. Boil rice in milk until soft and add sugar with butter. Place the filling on the flatbreads and fold them in half.
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