Entree: Russia – Tatar Cuisine – Кыстыбый ➤ Kystyby (Tatar folded flatbread stuffed with mashed potato filling)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 8 min

Additional 15 min

Total 1 hr 13 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 cup (240 ml) warm milk
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 1/2 tsp (3 g) salt
- 1 lb (450 g) russet potatoes, peeled and cut into chunks
- 2 tbsp (30 g) unsalted butter, softened, for potato filling
- 1 small onion, finely chopped, approx. 2.5 oz (70 g) (optional)
- 1 tbsp (15 ml) vegetable oil or butter for sautéing onion (if using)
- Salt and black pepper to taste
- 2 tbsp (30 g) butter or rendered fat for brushing finished kystyby

Instructions

1. Bring a pot of salted water to a boil and cook the potatoes until very tender, about 15–20 minutes; drain and mash with 2 tbsp (30 g) butter, seasoning with salt and pepper. Set aside.
2. If using onion, heat 1 tbsp (15 ml) oil or butter in a small skillet and sauté the finely chopped onion over medium heat until translucent and lightly golden; stir into the mashed potatoes.
3. In a mixing bowl combine 2 cups (250 g) flour and 1/2 tsp (3 g) salt. Add 1 cup (240 ml) warm milk and 2 tbsp (30 ml) oil and mix to form a soft, non-sticky dough. Add a little more flour if too wet or a splash of milk if too dry.
4. Knead briefly on a floured surface until smooth, about 3–4 minutes. Cover and let rest 15 minutes.
5. Divide the dough into 8 equal pieces. Roll each piece into a thin round about 7–8 inches (18–20 cm) in diameter.
6. Heat a dry heavy skillet or cast-iron pan over medium heat. Cook each dough round 1–2 minutes per side until pale golden and slightly puffed. Remove from pan.
7. Place about 3–4 tbsp (45–60 g) mashed potato filling on half of each round, spreading to cover but leaving a small border. Fold the plain half over the filling to form a semicircle and press edges lightly.
8. Return folded kystyby to the hot skillet, add a little oil if desired, and toast 1–2 minutes per side until golden brown and crisp. Brush with 2 tbsp (30 g) butter or rendered fat before serving.
9. Serve warm as a main course; cut into portions and accompany with plain yogurt or sour cream if desired.