What does Kystyby mean? Dough for kystyby

Kystyby, aka kystybai, aka kuzikmyak, is a national dish of Bashkir and Tatar cuisines, simple, satisfying and very tasty! This is a thin flatbread made from unleavened dough, fried until golden speckled, with a delicate filling of mashed potatoes or sweet millet milk porridge.

Porridge is a traditional filling, potatoes are more modern, and both are my favorites. The taste of the potato filling can be changed by adding golden fried onions or spicy grated cheese, chopped herbs, ground nuts or mushrooms, depending on your mood and the availability of food. Or add nothing, preserving the delicate creamy taste of mashed potatoes - kystyby tastes good even in its simplest form.

Take the idea as a basis and fantasize! You can come up with different fillings, I think vegetables would be good - bean puree with onions and nuts, for example, or cabbage with egg, like for pies. In the summer at the dacha we wrapped fried zucchini with sour cream in a flatbread, mmm, delicious! A wonderful dish.

I make unleavened choux pastry for kystyby - I like its tenderness and plasticity, and it’s easy to prepare. You can use your recipe for unleavened dough, and knead it with water, milk, yogurt, kefir, and replace vegetable oil with any fat - and this will also be correct and tasty.

Kystyby

* To prepare the dough, I brew a glass of flour with boiling water, it’s simple: pour the flour into a bowl, pour boiling water over it and stir thoroughly with a spoon (fork). Let cool slightly and add salt, sugar, egg and vegetable oil. Stir well again until the mixture is homogeneous.

* Now you can add the remaining flour. Add in parts and knead, first with a spoon/fork, then with your hands. The dough will be elastic, soft, and will not stick to your hands much. You can add a little flour, but not a lot, it’s better to knead longer. Cover the dough and leave for forty minutes/hour, after which it will be easy to work with - the “rested” dough is obedient and easy to roll out.

* If you didn’t take care of the filling in advance, you can make it now. We love kystyby with potatoes or sweet with millet porridge. Add milk and butter to the mashed potatoes, onions fried until golden brown (if you like), finely chopped herbs or grated cheese, mushrooms or cracklings. Make the porridge for the filling thick, viscous, sweet or savory (with grated cheese or feta cheese, for example) - see for yourself. I cook sweet millet in milk, butter and sugar to taste, you can add grated apple and/or cinnamon.

* Are the dough and filling ready? Let's start frying. Prepare a frying pan, preferably with a thick bottom that distributes heat well. Divide the dough into pieces the size of a small egg. Roll out the dough into a thin cake and prick the surface often with a fork to prevent large bubbles from swelling during baking. From this volume of dough I got 16 flat cakes, 18-20 cm in diameter.

* Bake in a well-heated dry frying pan (without oil), on both sides until speckled golden brown. While you bake one cake, roll out and prick the next one (option: immediately, before baking, prepare several pieces and cover with a towel or film so that they do not dry out).

* Next, we act quickly: transfer the finished flatbread to a board or plate, and place the next one in the frying pan. While it is baking, have time to fill the finished flatbread and roll out the next one. You need to fill the kystyby immediately, while the flatbread is hot and bends well and does not break. Spread a thin layer of filling on one half of the flatbread, cover with the other half and grease the kystyby well with butter or melted butter.

*Very simple and tasty! You need to eat kystyby immediately, hot, while the flatbread is still crunchy, and wash it down with aromatic broth or milk. Wrap up what’s left and hide it in the refrigerator - warm it up in the morning and serve it with coffee and tea for breakfast.

Bon appetit!

Some gain recognition due to their ease of preparation and affordable range of ingredients. Among such examples, we should highlight the Bashkir national pastries with the exotic name kystybiy. What is it and how to prepare kystyby? The simplicity of the recipe and the taste of this dish will delight even the most sophisticated gourmets, and once she treats a man with kystyby, she will forever be imprinted in his memory as a skilled housewife.

What is kystyby

Kystyby is prepared by many national minorities, from Bashkirs to Turks. Uzbeks and Kazakhs also love it, and the Slavs are happy to try it and then cook it.

At first glance, this dish looks like a large flatbread stuffed with potatoes or millet porridge; sometimes it is equated to belyash with vegetables, although kystyby is prepared from dough similar to dumplings, only mixed with milk.

Flatbreads made from this are fried on both sides, ideally in a special oven without vegetable oil. Immediately after baking, the resulting pancakes should be folded in half, and the mashed potato filling should be placed inside. That’s the whole secret of preparing this Bashkir national dish.

Kystyby is served as a main dish, but it can also be presented as an addition to the main course of meat or fish.

Also quite often this dish is used instead of bread with broth or soup. Some gourmets prepare flatbreads and even serve them with tea. As they say, there are no comrades according to taste. In any case, this dish must be prepared at least once and surprise everyone at home with an unusual breakfast or dinner. You just need to take into account that the calorie content of the flatbreads is off the charts, because they contain flour and potatoes, so it is not recommended to indulge in kystybys at night. For dinner, it is best to cook kystyby with millet porridge.

Recipe for cooking kystyby

So, first we need to prepare the dough for baking flatbreads. It is prepared from the most accessible ingredients, and you don’t have to mess with it for long.

In a deep container you need to mix flour, milk and water in equal proportions, 2 eggs, a little sugar and salt. The result should be a stiff dough, like dumplings or dumplings. For 4 cups of flour, 500 ml of liquid will be enough. Knead the dough thoroughly, roll into a ball and leave to rest under a towel.

During this time, it is boiled, from which you will need to prepare a delicious puree with the addition of butter and milk. You can add a little more onion fried in vegetable oil to the mashed potatoes. The taste of the final result of the flatbreads largely depends on the taste of mashed potatoes.

Now you need to roll the dough into a roller and cut crosswise into portioned pieces for flatbreads. Each piece of dough is rolled out with a rolling pin and fried on both sides in vegetable oil. After frying, the prepared dish pieces are folded in half into a crescent shape. There is no need to give the cakes time to cool, because then they simply cannot be folded. When the flatbreads have cooled a little, the potato filling is placed inside. That's all. Kystyby is ready.

Note: in order to use less vegetable oil when baking the flatbreads, this ingredient can be added in small quantities when kneading the dough. By the way, the Bashkir people themselves never bake flatbreads in vegetable oil, so that the dish is not too greasy, and this is not entirely healthy for health.

Options for preparing kystyby

As mentioned above, kystyby in traditional Bashkir cuisine is prepared with the filling exclusively from mashed potatoes or millet porridge. But our enterprising housewives are happy to experiment with different fillings for such an unusual dish and often complement or even replace mashed potatoes with fried mushrooms, stewed cabbage, minced meat fried with onions, stewed vegetables, cottage cheese or cheese filling. Instead of millet, you can use other crumbly porridges - arnautka, buckwheat, egg, rice, which can also be safely supplemented with fried onions, butter, herbs and even a boiled egg.

And although as a result of such experiments, kystyby can no longer be called full-fledged, but it is with this filling that young housewives most often surprise their men and delight them with new and tasty inventions in the kitchen. Well, everyone knows that the way to a man’s heart is through his stomach.

An interesting and useful video on how to prepare kystyby on the topic: “How to cook kystyby - a Bashkir national dish”:

Kystyby

Kystyby is a national Tatar dish, and every Tatar woman knows how to cook it. Kystyby are lean flatbreads filled with mashed potatoes or millet milk porridge, generously greased with butter. It is very tasty and satisfying, can be served as an independent main dish, and good for breakfast with sweet tea, and throughout the day as a snack.
P.S: the fillings can be prepared the night before and then heated in the microwave, this will make your work easier the next day.

You will need:

Dough:
Egg - 1 pc.,
Butter (melted) - 50 gr.,
Milk - 250 ml.,
sugar - 1 tsp,
Salt - 0.5 tsp,
Flour – 500 + for sprinkling the table
Baking soda - 0.5 tsp.
Melted butter (for greasing finished flatbreads) - 70-80 g.

Filling:
Potatoes - 1.5 - 1.8 kg..
Milk - 150-200 ml.,
Oil sl. - 50 gr.,
Salt, ground black pepper - to taste,
Raw egg - 1 pc.

How to cook:

1. Filling:
You need to prepare mashed potatoes in advance.
Boil the potatoes, drain the water, mash well with a masher with the addition of hot milk, melted butter, salt and black pepper.
At the very end I always add a raw egg, it gives tenderness and airiness to the mashed potatoes.
Wrap the pan with the puree in a towel to keep it warm, otherwise it won’t spread on the flatbreads.

2. Dough:
Pour flour into a cup, pour warm milk, melted warm butter into the middle of the flour, add salt, sugar, baking soda, break the egg and knead the dough. The dough should be soft and not sticky.
Place the finished dough in a plastic bag and let it rest for 15-20 minutes.
Remove the dough from the bag, knead it well with your hands and divide into 15-16 pieces, the size of a tangerine.
Roll out 3-4 pieces into a circle with a diameter of 15 cm on a board sprinkled with flour, cover the remaining unrolled pieces with a napkin so that they do not dry out.

Fry the rolled out flatbreads, one at a time, on both sides in a dry, thick-walled frying pan (without adding oil!)

Place the fried flatbreads on a plate, and grease each one with melted butter, immediately covering the flatbreads with a clean cotton kitchen napkin so that they do not cool down or dry out (otherwise, they will not fold well).
After you have baked all the cakes, take out one at a time and put about 2 tbsp on one half of the cake. puree, spread, and cover with the other half of the flatbread, pressing lightly on top with your palm. And we repeat this with each one.

That's it, the kystyby is ready, you can serve it.

Or you can also put them on a baking sheet and put them in a not too hot oven, about 160 degrees. for about 15 minutes. Grease with butter again and serve with tea. Most importantly, do not skimp on butter, they are soaked in it and become soft, tender, and tasty.

Bon appetit!

Kystyby They are lean flatbreads stuffed with mashed potatoes or millet milk porridge, generously greased with butter. It is very tasty and satisfying, can be served as an independent main dish, and good for breakfast with sweet tea, and throughout the day as a snack.
P. S: you can prepare the fillings the night before and then heat them in the microwave, this will make your work easier the next day.

You will need:

Egg - 1 pc., butter (melted) - 50 g., milk - 250 ml., sugar - 1 tsp., salt - 0.5 tsp., flour - 500 for sprinkling the table.
Baking soda - 0.5 tsp.
Melted butter (for greasing finished flatbreads) - 70-80 gr.

Filling:
Potatoes - 1.5 - 1.8 kg.
Milk - 150-200 ml., butter l. - 50 gr., salt, ground black pepper - to taste, raw egg - 1 pc.

How to cook:

1. filling:
You need to prepare mashed potatoes in advance.
Boil the potatoes, drain the water, mash well with a masher with the addition of hot milk, melted butter, salt and black pepper.
At the very end I always add a raw egg, it gives tenderness and airiness to the mashed potatoes.
Wrap the pan with the puree in a towel to keep it warm, otherwise it won’t spread on the flatbreads.

2. dough:
Pour flour into a cup, pour warm milk, melted warm butter into the middle of the flour, add salt, sugar, baking soda, break the egg and knead the dough. The dough should be soft and not sticky.
Place the finished dough in a plastic bag and let it rest for 15-20 minutes.
Remove the dough from the bag, knead it well with your hands and divide into 15-16 pieces, the size of a tangerine.
Roll out 3-4 pieces into a circle, 15 cm in diameter. On a board sprinkled with flour, cover the remaining unrolled pieces with a napkin so that they do not dry out.

We fry the rolled out flatbreads, one at a time, on both sides in a dry, thick-walled frying pan (without adding oil).

Place the fried flatbreads on a plate, and grease each one with melted butter, immediately covering the flatbreads with a clean cotton kitchen napkin so that they do not cool down or dry out (otherwise, they will not fold well.
After you have baked all the cakes, take out one at a time and put about 2 tbsp on one half of the cake. l. puree, spread, and cover with the other half of the flatbread, pressing lightly on top with your palm. And we repeat this with each one.

That's it, the kystyby is ready, you can serve it.

Or you can also put them on a baking sheet and put them in a not too hot oven, about 160 degrees. Leave for about 15 minutes. Grease with butter again and serve with tea. Most importantly, do not skimp on butter, they are soaked in it and become soft, tender, and tasty. Bon appetit!

Kystyby

Kystyby (Bashk. ҡыҫтибий, Tat. kystyby, qıstıbıy, also kystymby, Tat. yakmysh, yaqmış Chuv. kēckepay) is a traditional Tatar, Udmurt and Bashkir dish made from dough with filling. It is a fried unleavened flatbread filled with either porridge (usually millet), or stew, and, more recently, mashed potatoes. It looks like an unclosed pie or a juicy one - the filling is placed on one half of the flatbread and covered with the other half on top. Can be coated with melted butter. The filling varies depending on preferences, but the cooking principle and dough recipe remain unchanged.

Dishes can be eaten during fasting by slightly changing the filling recipe.

The largest kystyby in the world with a diameter of 2 m 10 cm was prepared in 2011 in Bashkortostan and is listed in the Guinness Book of Records.

A researcher of the Bashkir, Tatar and Chuvash languages, Rifkat Gazizyanovich Akhmetyanov, devoted an article to the name of the dish in “Tatar telenen kyskacha tarihi-etymology suzlege” (Brief historical and etymological dictionary of the Tatar language). He gave the dialect form Tat. kystimby, Bashkir word bashk. kystymby, Chuvash. kӑstӑmpi “kystyby”, reconstructing the proto-form from the root kys- and the suffix -mby/-mby.

Kystyby from lavash

Today we will tell you how to make a national oriental dish that will surely appeal to even those who are not too familiar with Tatar cuisine. Many housewives enjoy preparing kystyby from lavash, because the juicy flatbreads turn out to be incredibly tasty and are made very quickly! Just because they are so easy to prepare, they can rightfully be considered a hot appetizer or a light, quick dinner.

We will tell you how to make kysty from ready-made lavash, so that you don’t have to bother with baking flatbreads, and in the photo you can see the whole cooking process.

The advantage of this dish is the ability to vary the filling at your discretion, making it not only spicier or bland, but also adding additional ingredients, for example, chopped egg, herbs or green onions.

To do this, it is enough to know how to make an appetizer according to the basic recipe with potatoes, which you will find below.

Kystyby from lavash

Ingredients

Depending on what shape we want the finished dish to have, we can use:

• round pita bread - then you get something like a cheburek;
• large sheets - we will cut them into 2 or even 3 parts and kystyby will look like spring rolls.

Cooking kystyby

First, let's prepare the puree.

1. Peel and cook the potatoes until tender.
2. We drain almost all the water, leaving only a little at the bottom.
3. Mash with a masher, add 1 tbsp. butter and slowly begin to pour in warm milk.

The puree should be very soft and homogeneous, but not liquid so that the filling does not spread.

How to make kystyby from lavash

• Melt the remaining butter in a small saucepan and prepare the pastry brush.
• We lay out the round pita bread on the table, grease one half with mashed potatoes, and cover the other half on top so that we get a semicircle. Lubricate it on the outside with liquid oil on both sides.
• We do the same with the rest of the pita breads. We stack the kystyby one on top of the other so that all the cakes are thoroughly soaked in oil.

Serve the dish hot and piping hot. Bon appetit!

What we have before us is an almost dietary version of preparation, and if you make it with vegetable oil and without milk, it will be completely lean. But what if you want more flavor?

Then let's make it according to the following recipe.

Kystyby from lavash with potatoes in a frying pan

Make puree, as in the previous version, from 4-5 medium potatoes and set aside.

• Saute 1 chopped onion in a frying pan and mix it into the finished puree.
• We salt and pepper everything - we have the finished filling in front of us.
• If desired, we can add a raw egg to it - this way the kystyby will “grab” better when frying, or chopped, hard-boiled egg - this will make the dish more satisfying.
• It will also be very tasty to chop 150 g of fresh green onions instead of onions.
• Place a frying pan on the fire, pour in a little vegetable oil and, while it warms up, unfold a large sheet of pita bread on the table. Divide it into 2 or 3 equal rectangles.
• We distribute the potatoes over the entire surface of each, and then carefully fold them so that the filling is inside and the kystyby becomes like a rolled pancake.

We also wrap the remaining pita bread with potatoes and place them to fry in hot oil. Cook for 2-3 minutes on each side until browned and serve!

You can sprinkle with herbs, or you can add mustard, horseradish or sour cream. Bon appetit!

As you can see, even a novice housewife can make kystyby from pita bread with potatoes, and the step-by-step photos will definitely not let you get confused. Try it and please your loved ones and enjoy it yourself, friends!

Kystyby with different fillings. How to cook kystyby

Kystyby is an ancient Tatar-Bashkir dish made from unleavened dough with filling. I suggest you try these delicious flatbreads with mashed potatoes. It's very easy to prepare!

Ingredients

To prepare kystyby you will need:

For the flatbreads:

flour - 280-300 g;

water (boiling water) - 300 ml;

salt - 1 tsp;

vegetable oil - 2 tbsp. l.

For filling:

mashed potatoes - 1.5 cups;

onion - 1 pc.;

vegetable oil - 2-3 tbsp. l.;

butter (for coating) - 50-70 g.

Cooking steps

Sift the flour into a deep bowl. Add salt and vegetable oil.

Pour in boiling water and quickly knead the dough with a spoon.

Place the hot dough on a lightly floured work surface. Let cool for 2-3 minutes and knead the dough with your hands. It should be smooth and elastic. Leave the dough to “rest” for 20-30 minutes, covering with cling film.

At this time, prepare the filling. Prepare mashed potatoes (boil potatoes in salted water and mash). Peel the onion and chop finely, fry in vegetable oil until golden brown. Add to potatoes and mix well.

Divide the “rested” dough into small pieces and roll into balls.

Roll each ball into a thin flat cake, prick with a fork and fry in a dry frying pan on both sides until small dark spots appear. The flatbreads are fried quickly, the heat is medium.

Place mashed potatoes on one side of the hot tortilla, spreading well to the edges.

Cover with the other side of the cake, press down slightly and pour melted butter on top. Serve delicious kystyby hot, optionally with your favorite sauce. The dish is prepared very quickly and easily, be sure to try it!

Find out how to prepare a delicious Tatar dish, kystyby with potatoes - a recipe with photos will help you create a hearty flatbread from a minimum of ingredients.

Which gained its popularity thanks to its easy preparation recipe. The Tatar dish kystyby with potatoes is an unleavened flatbread that is fried in a frying pan and then filled with mashed potatoes or porridge. Thanks to this, this dish can also be consumed during Lent, although it is difficult to call it dietary.

Did you know? The largest kystyby prepared in Bashkortostan entered the Guinness Book of Records. Its diameter is 2 m 10 cm.

Kystyby is convenient to take with you for a snack and even lunch, it is convenient to carry, warm, and you can also have a tasty and satisfying lunch with it. Previously, in my family, kystyby was simply called delicious Tatar flatbread with mashed potatoes, but I like to experiment with fillings and add mushrooms, vegetables and meat along with potatoes. Therefore, I will tell you how to prepare classic kystyby with potatoes, and then you can choose the filling options yourself.

Kitchen appliances: spoon, knife, rolling pin, frying pan, saucepan, plate, masher.

How to choose the right ingredients

To prepare Tatar-style kystyby with potatoes, as in the recipe, you need to choose the right products:

• Use only the highest quality flour.
• Choose medium-fat milk, or homemade milk.
• The type of potato does not matter, the main thing is that it boils well.

Cooking process

1. Mix milk with sugar and salt until completely dissolved. Break the egg into the milk, then the melted butter and stir until smooth.
   
2. Gradually pour in flour and knead the dough.
   
3. Knead it well until the dough becomes soft and elastic, but not too tight. The dough for kystyby with potatoes must be tender, otherwise the whole recipe makes no sense. Wrap the dough in cling film and leave for 20 minutes.
   
4. Peel, wash the potatoes and cook in salted water. While it is cooking, finely chop the onion. Fry it until golden brown in butter.
   
5. When the potatoes are cooked, mash them.
   
6. Add oil to it and pour in milk.
   
7. Mix the finished puree with onions.
   
8. Cut the dough into pieces and roll it out into thin flat cakes.
   
9. Place the flatbread on a dry, hot frying pan and fry on both sides until crispy (brown dots).
   
10. Place the filling on one half of the finished flatbread and cover it with the other.
    
11. Brush butter on top and enjoy!
    

What is kystyby served with?

We have already learned how to make kystyby with potatoes, and now we will figure out what it is served with.

Usually kystyby is served as a main dish. You can also serve it with a salad of fresh vegetables or pickles. Kystyby is also served as a second course with meat and fish. It is customary for the Tatars to serve kastyby with strong black tea, which, in my opinion, is the best option.

• The dough for kystyby should be soft and elastic, and the flatbread should be rolled out thinly.
• When frying the tortillas, make sure there is no dry flour on them, otherwise it will burn and smell bad.
• To make the dough more elastic, sift the flour.

You can add vegetable stew or millet porridge to your kystyby. Add mushrooms or meat, as in the video, more vegetables or different spices - it will be delicious.

You can try similar versions of traditional dishes in other countries, for example, you can also prepare regular pancakes or... Try and look for your own versions of your favorite dishes.

Have you tried making kystyby? What other Tatar dishes do you know? Tell us in the comments how to make this dish even tastier!

Video Kystyby. Tatar cuisine

A bitten meat, you can see the meat filling

Peremyach (from Bashk. bәrәmes, Tat. pәrәmәch, pәrәmәç, Leg. bayremesh) - in Bashkir and Tatar cuisine, a fried in oil or baked pie made from unleavened or yeast dough with filling, round in shape, with a hole on one side. Along with the word peremyach, the word belyash is also used. A similar word (belish) in Bashkir and Tatar cuisine refers to a large baked pie made from unleavened dough with a variety of fillings, often meat cut into pieces.

Kystyby with potatoes is one of the simplest and most delicious dishes of Tatar cuisine. It consists of flat cakes folded in half with potato filling inside. The flatbreads are baked in a dry frying pan, and the finished kystybai must be poured with melted butter. This pastry is much easier to prepare than regular pies. You can use porridge and vegetable mixes as a filling, but kystybai with Tatar potatoes is still considered a classic option. The recipe with photos was filmed step by step for all lovers of national cuisine who like to reproduce old recipes step by step. You can immediately look at the pictures to make sure that the dish is prepared quite simply. The dough has several cooking options. The most popular recipe is dough made with milk or water. I will tell you about it in detail, and at the end, for lovers of culinary variations, I will tell you how to prepare the dough in water.

Ingredients for milk dough:

• milk – 0.5 cups (fat content does not matter),
• butter – 50 grams,
• sugar – 1 tablespoon,
• salt – 1 level teaspoon,
• egg – 1 piece (medium),
• flour - 2.5 cups.

For filling:

• potatoes – 1 kilogram,
• onion (optional) – 1 large,
• butter – 50 grams,
• milk – 1/3 cup,
• vegetable oil – 3-4 tablespoons.

To submit:

• butter – 100 g.

How to cook kystyby with potatoes

Let's start with potatoes. We wash it, peel it and cut it into approximately equal parts. Place the potatoes in boiling salted water and leave to boil until tender.

During cooking, it is quite possible to have time to knead the dough into kystyby.

Melt the butter, dissolve the sugar in lukewarm milk. Mix sweet milk with butter, beat an egg into the mixture, add salt and stir everything until smooth.

We kneaded it and immediately put it in a bag to rest for 15-20 minutes. That's it, we don't need any more flour for this dough. It’s convenient to work with; it doesn’t stick to your hands or rolling pin at all.

Let's return to the filling. Drain all the yushka from the finished potatoes. Add warm milk to it (you can quickly burn it in the microwave) and butter.

Knead the filling intensively until the lumps disappear completely. In principle, the filling is already ready, but if desired, you can add crushed and fried rast. oil onion. I have such a desire - I add. To prevent the filling from cooling down while the cakes are baking, cover it with something.

We take the dough out of the bag, divide it into 5-7 small lumps, roll each into a thin round cake and prick it with a fork. Quickly, so as not to dry out, fry the cakes in a completely dry, well-heated frying pan. Do not add a drop of oil! Remove immediately when slightly browned.

Place the finished flatbreads in a stack and be sure to cover them with a lid or plate so that they become softer and do not dry out. Important! After frying, immediately grease the milk cakes on both sides with butter, and only then cover them. It is not necessary to grease the unleavened cakes - they will already become soft.

When all the cakes are ready, fill them with filling. For this, 1-2 tbsp. l. Place mashed potatoes on one half of the flatbread and cover with the free half of the mashed potatoes.

You can serve kystyby in two ways: pour warm butter over it or serve the butter separately in a bowl so that you can dip it into it.

And one last note. To my taste, kystyby made with unleavened dough tastes better, but only if you serve it immediately after preparing it, while the flatbreads and filling are still warm. The cooled dough becomes rubbery. You can also prepare kystyby for future use, but then you should definitely choose the version of the dough made with milk: when it sits and cools down, it becomes much softer and more tender than freshly baked dough.

Recipe for unleavened dough for kystybai

Ingredients for water test:

• water – 3/4 tbsp.,
• salt – 2/3 tsp,
• flour – 2 tbsp.

Add some salt to the warm water and, stirring constantly, begin to add flour. Knead the dough until elastic and also put it in a bag to rest. Here it turns out dense, very similar to dumplings. You won’t be able to roll it into a flat cake without flour, so be sure to leave a little for dusting.

Kystyby dough, mixed with water, is considered not only dietary, but also very tender and soft. To prepare it, use only cool liquid. It is poured into a deep bowl, and then chicken eggs are added. After thoroughly beating the ingredients with a regular fork (not with a mixer or blender), pour medium-sized sugar into them one by one, add a little vegetable oil, a pinch of soda, sea salt and flour. By the way, the last component should be added exactly as much as the base absorbs.

By thoroughly mixing the ingredients with your hands, you should get a dense, but at the same time homogeneous and tender dough. It should not stick to your fingers.

In order for the base to reach the desired consistency, it is covered with a bowl or wrapped in film and left in this form for 40-45 minutes.