Kystybyi is a national Tatar dish, the same is in the Bashkir kitchen. The dish is a pancake made from unleavened dough stuffed with mashed potatoes or millet porridge. The taste of the dish is highly dependent on both the filling and the dough. It should be not only pleasant to the taste, but also durable, elastic, so that it can be rolled thinly. The dough for kystyby can be mixed with water, milk, kefir, often it is added with butter, eggs. The choice of recipe depends on the culinary preferences of the culinary specialist and the availability of certain products in the house.
Cooking Features
The recipes by which you can make dough for kystyby are varied, and the technology for its preparation may also vary. However, there are several points that should be taken into account, regardless of which version of the flour base for the Tatar flatbread is chosen.
- Flour for kystyby flour to choose high-quality, containing a large amount of gluten. From low-grade flour products are unattractive in appearance, with an unpleasant aftertaste. The dough made from such flour is difficult to roll into a thin layer, since it is inelastic and easily broken.
- Sifting flour before making the dough is a mandatory procedure. It is necessary not only to clean the product from small litter and insects. The main task is to saturate the flour with oxygen. After sifting the flour becomes light and loose, it is easy to combine with other ingredients, preventing the formation of lumps. Baking from such flour is more tender and airy than from wholemeal.
- You need to knead the dough for quite a long time, at least 10-15 minutes. Only then will it come out tight enough and elastic.
- The temperature of food used to make custard dough is sometimes important. If the recipe has the appropriate recommendations, it is better not to neglect them.
- The finished dough is not rolled immediately, it is allowed to rest for 30 minutes. During this time, the gluten contained in the flour has time to swell, making the dough more elastic, easier to roll.
Dough for crusty can be kneaded using a bread machine. To do this, use a program designed to prepare unleavened dough. In some devices it is called “Dumplings” or “Noodles”. If your unit does not have a special program, you can use the universal (“Dough”, “Kneading dough”).
Classic recipe for kystyby
Composition:
- wheat flour of the highest grade - 0, 25-0, 28 kg;
- butter - 50 g;
- milk - 100 ml (can be diluted with water in a 1: 1 ratio);
- chicken egg - 1 pc .;
- granulated sugar - 20 g;
- salt - a large shchip.
Method of preparation:
- Dilute milk with boiled water, heat to 40-50 degrees, pour into a bowl.
- In a separate container, break an egg, add salt and sugar to it, beat with a whisk.
- Melt the butter in a water bath or in a microwave. You can melt butter over low heat if you are sure that you will not allow it to boil during this process.
- Allow the butter to cool slightly, pour to the milk, and send the egg mass to the same place. Mix the products thoroughly, ensuring that the liquid base becomes homogeneous.
- Sift flour. Handle it in handful to a liquid base and stir the products thoroughly each time to prevent lumps from forming.
- When the dough becomes dense enough and stops sticking to the hands, it's time to stop adding flour and kneading the dough. Place the dough in a plastic bag and leave for half an hour at room temperature.
The dough prepared according to this recipe, is easily rolled, without breaking, it turns out delicious and goes well with traditional kystyby - millet porridge and mashed potatoes.
Dough for kystyby on water
Composition:
- wheat flour of the highest grade - 0, 5 kg;
- water (preferably softened, bottled) - 0, 25 l;
- chicken egg - 2 pcs .;
- refined vegetable oil - 50 ml;
- soda - 3 g;
- salt - 3 g;
- sugar - 10 g.
Method of preparation:
- Break eggs into a bowl, shake them with a fork.
- Add cool water, salt and sugar, whisk.
- Sift flour. Pour the glass into the liquid mixture. Stir to ensure that the composition is homogeneous, without lumps.
- Add soda. It would be nice if you extinguish it with vinegar or lemon juice. Stir.
- Sprinkle flour in small portions and stir until it becomes difficult to do it with a spoon.
- Sprinkle the work surface with flour, place the dough on it. Keep adding flour and knead dough with your hands.
- As soon as the dough stops sticking to the hands, stop adding flour, even if there is a lot of it left - the softer the dough is, the more gently it will make cakes.
- Form a ball from the dough, wrap it with cling film and leave to rest for half an hour at room temperature.
The dough on the water is a little less calorie than on milk, but equally soft and pleasant to the taste. It costs very little.
Dough for kystyby on kefir
Composition:
- wheat flour - 0.5 kg;
- butter - 50 g;
- kefir - 0, 2 l;
- soda - 5 g;
- salt - 5 g.
Method of preparation:
- Sift flour, you can even do it twice.
- Melt the butter in a water bath or on a very slow fire, preventing the product from boiling. Some housewives melt butter in the microwave, it is the fastest, easiest and most reliable way.
- Remove the kefir from the refrigerator in advance so that it will be at room temperature by the time the dough is prepared. If you have not done it in time, you can slightly warm the fermented milk product in a water bath. It is impossible to heat it up strongly, otherwise it will split into cottage cheese and whey.
- Add soda to kefir, stir. There will be a neutralization reaction, fermented milk product will fill the bubbles.
- When the reaction is complete, add melted butter and salt to kefir, mix the products well.
- In portions, mix the prepared flour to kefir until the dough stops sticking to your fingers.
- Cover the dough with cling film and leave to rest for half an hour at room temperature.
The dough on kefir turns out to be tender and elastic, the Tatar flatbreads come out of it very tasty.
A simple dough recipe for kystyby on milk
Composition:
- wheat flour - 0, 65 kg;
- milk - 0, 4-0, 5 l;
- salt - a large shchip.
Method of preparation:
- Sift the flour twice. In the second screening, mix it with salt.
- Make a well in the flour heap.
- Heat the milk to about 60 degrees, pour it into the prepared hole.
- Stir the dough quickly with a spatula, then transfer it to a floured table and knead until hands are ready. Ready dough is considered when it ceases to stick to hands. The density of the dough can be adjusted by adding flour or pouring warm milk.
- From the ready-made dough, form a bun, cover it with a bowl and leave it on the table for half an hour.
To make the dough more elastic, you can add 1-2 tablespoons of vegetable oil. If you need to get a lean dough, the milk in the recipe can be replaced with water, but then the dough will be less tender.
Dough for crust on sour cream
Composition:
- flour - 0, 4-0, 45 kg;
- chicken egg - 4 pcs .;
- salt - 5-10 g;
- sour cream - 0, 2 l.
Method of preparation:
- In a bowl, place the eggs, sour cream and salt, stir until smooth.
- In parts by introducing pre-sifted flour, knead the dough. It should not stick to hands, but should not be too tight either.
- After wrapping the dough with a film, leave it to “rest” for 20-30 minutes, then use it for its intended purpose.
According to this recipe, kystyby dough is especially tender and soft.
For Tatar flatbread with potatoes or millet requires a gentle and elastic dough. You can prepare it according to several recipes, each of which has its own advantages.
