Kystybyi with Potatoes

Ingredients

• Potato 20 oz
• Wheat Flour 15 oz
• Onion 5 oz
• Butter 0 oz
• Salt to taste
• Vegetable Oil 5 fl oz

Step-by-Step Guide

Step 1

Sift the flour, add 8 grams of salt, and gradually pour in 150 ml of water while kneading the dough.

Step 2

Let it rest for at least 15 minutes, then roll it out with a long rolling pin on a floured surface to a thickness of about 2 mm. To ensure the dough is evenly thin, you should flip it over occasionally, and you can also twirl it in the air around the rolling pin like a cloth.

Step 3

Boil the potatoes, then peel and mash them: it should not be a puree, as it will just turn mushy inside the dough, but rather a coarse texture.

Step 4

Finely chop the onion and sauté it in butter and two tablespoons of vegetable oil until golden brown, about five to seven minutes.

Step 5

Add the onion to the potatoes, season with salt, and mix well.

Step 6

Cut out ten circles from the sheet of dough, each measuring 15–17 cm in diameter. For each circle, place the filling on one half, leaving a 1 cm border from the edge, and smooth it out with a spoon. Then, cover with the other half and press down.

Step 7

Pinch the edges of the dough with your fingertips, leaving tiny gaps between the sealed areas.

Step 8

In a skillet, heat a tablespoon of vegetable oil. Fry the flatbreads, two at a time.

Step 9

Each side of the kystyby should be cooked for one and a half to two minutes. Add oil as needed.

Step 10

Serve the finished kystybyi with potato filling on plates — two or even three pancakes per serving — and immediately bring to the table while they are still hot. Eat with your hands.