Would you like to enjoy delicious Tatar pies in a pan? The dough for kystyby - the so-called original products - is not capricious, soft and unusually tender. A dish is prepared in a matter of minutes, which is especially important with our hectic pace of life.

Classic dough for quiche

The traditional recipe for Tatar dough includes water, milk or a mixed composition of liquids combined with other components.

List of ingredients:

  • chilled egg;
  • butter fatty butter - 50 g;
  • ordinary fine granulated sugar - 20 g;
  • premium flour - a glass with a slide;
  • purified water and milk - 120 ml each;
  • soda or other baking powder;
  • sea ​​salt - 5 g.

Algorithm of actions:

  1. To obtain a high-quality test, we will certainly use sifted flour enriched with oxygen without impurities. It can be wheat, corn or mixed in equal proportions.
  2. Pour into the bowl both types of chilled base - milk and water. Place a fresh egg, salt, white sugar and butter. Using a fork, thoroughly beat the mixture. Never use a blender or mixer! Now we attach small portions of flour mixed with soda. Bulk product will need exactly as much as it takes the liquid composition.
  3. We knead soft and elastic dough. No kitchen appliances - only our gentle hands, as well as a good and calm mood. We work slowly, but quite actively.
  4. When the dough enters an "independent life", that is, it stops sticking to your hands, we return it to the basin.We cover the dishes with foil, send for 45 minutes in the refrigerator for "relaxation".

The main secrets of using the test:

  • No need to stock up on them for future use: we get as much product as necessary to design the desired number of hot items.
  • Removing the rosy cake from the pan, remove the remaining flour with a napkin.
  • We coat the product with oil after, but not before, the heat treatment of the dough. The roasting pan must be dry!
  • We wrap the baked cakes in a towel so that they do not crackle, do not break when bent, and are soft and soft.
  • To enjoy the pleasant taste of thin dough, do not abuse the amount of filling.

In milk

Now let’s see how to make dough for quiche in milk, and get the pastries especially delicious, hearty and, of course, beautiful.

Product Composition:

  • peasant butter - 60 g;
  • chicken egg;
  • premium flour (preferably wheat) - up to 400 g;
  • goat's milk (cow's can also) - 200 ml;
  • granulated sugar - 25 g;
  • a pinch of salt.

All the components intended for the dough, pre-spread on the table: they must have room temperature.

Order of preparation:

  1. We heat natural butter in a water bath, pour the fat into a deep bowl. We drive in an egg, add salt, fine sugar, milk. We add all the products in turn, each time thoroughly mix the composition.
  2. Next, we begin to introduce the sifted flour. We do this in small portions so that the liquid mixture has time to absorb the bulk composition. We change the spoon into the hands, knead the elastic mass, soft, "like an earlobe." There is such an expression among professional chefs. Figuratively, but very accurately!
  3. When the dough is well processed and does not stick to your hands, leave it for half an hour, covering it with a film so that the product does not dry out.

"Rested" bun - at our service!

Lenten version on the water

How to enjoy delicious Tatar cakes without gaining extra calories? The answer is obvious - make a dough on the water.

The list of ingredients:

  • lean oil - 50 ml;
  • eggs - 2 pcs.;
  • cool bottled water - 250 ml;
  • premium flour - up to 500 g;
  • baking soda - 3 g;
  • white sugar - 10 g;
  • a pinch of sea salt.

Cooking process:

  1. Water-dough is not only considered dietary, but also soft and tender. It is only necessary not to “hammer” the composition with a large amount of flour.
  2. We place fresh eggs in a deep bowl, shake them lightly with a fork, pour in drinking water. The liquid must be cool.
  3. Combining the components of the dough with a spoon, alternately add regular sugar, a pinch of salt, soda and oil without a pronounced odor.
  4. Without stopping mixing the mixture, add portions of pre-sifted flour. After the formation of a dense composition, continue kneading with your hands. We try to add the minimum amount of bulk product until the dough stops sticking to the palms.
  5. We collect the soft mass in a ball, wrap in a layer of cling film, leave for 25 minutes in a cool place.

It remains to form small koloboks the size of a tennis ball. Then roll them thinly, fry and stuff.

Read also:quiche with potatoes

Dough for kystyby on kefir

The use of a fermented milk product to produce tasty Tartar pies makes it possible to make soft, airy dough.

A set of components:

  • sifted flour (preferably wheat) - up to 500 g;
  • baking soda - 6 g;
  • ordinary kefir (fat content 3.2%) - 200 ml;
  • butter (peasant) - 40 g;
  • salt.

Cooking Technology:

  1. Pour fresh kefir into the bowl, pour baking soda. Stir the mixture, leave for a few minutes until the "hissing" chemical reaction in the form of the appearance of many bubbles on the surface of the composition.
  2. We sift the flour several times so that it becomes “fluffy” as much as possible, and ensures the best quality of dough for dumplings.
  3. Butter is necessary in a liquid state, so we melt it in a water bath or in a microwave.
  4. Pour warm fat into the kefir mixture, add a pinch of salt, add portions of flour. First we mix the products with a fork / spoon, then we knead the soft dough until the effect of sticking to the hands passes.

The resulting product should “rest” before its main “mission” - turning into delicate pastries with mouth-watering filling.

Tatar traditional recipe

The classic kystyby is the thinnest flat cake from unleavened dough, fried, stuffed, rolled in half.

Product Composition:

  • whole milk - 500 ml;
  • sifted flour - 650 g;
  • a pinch of salt.

Cooking method:

  1. General principles for obtaining a good test are given in previous recipes. In the traditional version of the dish, water or milk is taken as the basis (a mixed composition is also possible). As always, pour the liquid into a deep bowl, dissolve a pinch of salt, attach the pre-sifted flour in small pieces. Knead a dense, non-stick base.
  2. While the formed ball is “resting”, we prepare a delicious filling. We will consider its most popular options a bit later. In the meantime, divide the dough into small koloboks, roll them out in the thinnest circles with a diameter of up to 15 cm, a thickness of no more than 2 mm.
  3. We process the layer with a wheel to trim the dough with a beautiful zigzag. In addition, in Uzbekistan, craftsmen use the so-called chakich to form the middle of the tortilla. If we don’t have such a device, just make a few notches with a knife or pierce the plate with a fork so that the dough does not swell during the heat treatment. Then on it uniform appetizing specks are formed.
  4. We heat a dry pan, fry both sides of each product. We place the cakes on a plate, be sure to cover with a towel to prevent contact with air.
  5. We spread 2 tbsp. l fillings, spread it in a circle without affecting its edges. We turn the product in half, gently press it with your palm.

Serve the cooked pastry hot for tea or meat broth.

Gentle and soft dough for quiche

The popular Tatar dish is famous not only for its delicious taste, but also for its original shape in the form of a small crescent. Delicate pastry for kyystyby with potatoes is a classic of cooking traditional dishes.

Grocery list:

  • eggs - 2 pcs.;
  • premium wheat flour - 400 g;
  • fresh sour cream (fat content 15%) - 200 g;
  • salt - 10 g.

Order of preparation:

  1. You can get high-quality dough for Tatar products on the basis of milk or water, but a sour-milk product will not bring us disappointment: cakes will not be too brittle and brittle on a bend.
  2. We spread sour cream in a bowl, add fresh eggs and salt, carefully combine all the ingredients.
  3. Sift the high-quality flour, add it in small portions to the composition, knead a gentle, but rather tight and elastic dough. As soon as it stops sticking to our hands, we form a soft ball, place it in the dishes, cover with a towel.

After half an hour, when the dough “rests” and reaches the desired condition, we proceed to the final stage of our “tasty” action.

Ideal baking toppings

As simple as the dough is for execution, the products for filling the cakes are just as plainly prepared. Consider the options of fillings for Tatar products.

Mashed potatoes

Dish ingredients:

  • onion;
  • butter;
  • milk;
  • potatoes;
  • salt, a mixture of peppers.

Cooking method:

Boil in salted boiled water peeled and divided into parts root crops. Sauté finely chopped onions in creamy butter until transparent. Using a pusher, knead the potatoes (do not use a mixer or a blender so that the composition does not become “rubber”), we get mashed potatoes without lumps. Add a little heated milk, prepared onion slices and mix everything thoroughly.

Millet porridge

Necessary components:

  • butter;
  • whole milk - 630 ml;
  • drinking water - 380 ml;
  • millet - 220 g;
  • salt.

Cooking process:

Rinse the cereals thoroughly. Pour milk and water into the pan, add a pinch of salt, heat the composition to a boil. We place millet, mix everything well. Boil the product for half an hour, at the end of the process we throw a piece of oil. If desired, add a little white sugar. Turn off the fire, leave the porridge for 20 minutes to bake closed.

Meat stew

Product Composition:

  • lean oil;
  • lamb (you can also use beef) - 500 g;
  • carrot;
  • turnip onions;
  • a can of peas and corn;
  • starch - 30 g;
  • spice.

Cooking toppings:

The washed meat is freed from films and tendons, divided into very small pieces, lightly fry in oil. Add finely chopped onions, chopped carrots. Season the food with salt and pepper and simmer it in a closed form over very low heat. So that the filling is not liquid, does not flow out of baking, we put starch in the stew. Mix well, heat the composition to a boil. We attach the corn and peas to the already prepared mass.

How simple is the dough for kystyby, the filling is just as unpretentious. However, in its decorated form, this delicious couple will compete with other complex and expensive culinary masterpieces.

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