Entree: Russia – Bashkir & Ural Region – Кыстыбый ➤ Kystyby (Folded unleavened flatbread filled with buttery mashed potatoes)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 20 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more for the potatoes
- 1 cup (240 ml) warm milk
- 2 tbsp (30 ml) melted butter, plus 2 tbsp (30 ml) extra for brushing
- 2 tbsp (30 ml) vegetable oil for cooking
- 1.5 lb (680 g) waxy potatoes, peeled and quartered
- 3 tbsp (45 ml) unsalted butter for the mash
- 2 tbsp (30 ml) milk for the mash
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 tbsp (15 ml) vegetable oil for onions
- 1 tsp (5 g) salt for the mash
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh dill or parsley

Instructions

1. Combine the flour and 1 tsp salt in a large bowl. Stir in the warm milk and 2 tbsp melted butter until a shaggy dough forms, then knead on a lightly floured surface 5–7 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Meanwhile, place the potatoes in a pot, cover with cold water, bring to a boil, and simmer 15–20 minutes until tender. Drain and mash with 3 tbsp butter, 2 tbsp milk, 1 tsp salt, and 1/2 tsp pepper until smooth; set aside and keep warm.
3. In a small skillet, heat 1 tbsp (15 ml) oil over medium heat and sauté the chopped onion until translucent and lightly golden, 6–8 minutes. Stir the onion into the mashed potatoes along with the chopped dill or parsley.
4. Divide the rested dough into 8 equal portions. On a floured surface roll each portion into a thin circle about 7–8 inches (18–20 cm) across.
5. Heat a large heavy skillet or griddle over medium heat. Cook each dough circle 1–2 minutes per side until pale golden and slightly puffed; remove to a plate.
6. Place about 3–4 tbsp (45–60 ml) of the warm mashed potato mixture on one half of a cooked flatbread, fold the other half over to make a semicircle, and press gently to seal.
7. Return folded breads to the skillet with 1–2 tbsp (15–30 ml) oil and cook 1–2 minutes per side until the exterior is golden and crisp. Brush each finished kystyby with melted butter.
8. Serve warm, split or whole. Kystyby are traditionally eaten by hand and pair well with a dollop of sour cream or fresh salad greens.