Kystybyi with Millet

Ingredients

• Wheat Flour 10 oz
• Heavy cream 5 fl oz
• Chicken Egg 1 piece
• Vegetable Oil 0 fl oz
• Water 10 fl oz
• Millet 10 oz
• Milk 15 fl oz
• Onion 5 oz
• Duck Fat 5 oz
• Salt to taste
• Sugar 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Pour milk and water over the millet, place it over heat, bring to a boil, and then simmer on low heat for 40 minutes.

Step 3

Season the porridge to taste.

Step 4

In a mixing bowl, combine the flour, add 1 egg, cream, and 30 ml of vegetable oil. Knead until you have a smooth, soft dough.

Step 5

Dust the dough with flour, transfer it to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.

Step 6

Chop the onion into small cubes.

Step 7

In a skillet, heat 30 grams of duck fat and sauté the onion until golden brown. Season with salt and pepper.

Step 8

Add the sautéed onions and 40 grams of fat to the cooked porridge. Stir, taste, and add more salt if needed.

Step 9

Take a piece of dough weighing about 30 grams, coat it in flour, and roll it out to a thickness of 1 mm.

Step 10

Preheat a heavy-bottomed skillet and fry the flatbread, shaking off any excess flour. Cook for about 1 minute on each side.

Step 11

Place the millet filling on one half of the partially cooked kystyby, then cover it with the other half of the flatbread, folding it over.

Step 12

Brush the flatbreads with duck fat.

Step 13

Serve the kystybyi with wheat while warm.