Kalitki
Description
Kalitka is an open small pie made from rye flour, which can be oval, round, or polygonal in shape. Kalitka fillings vary: turnip, millet porridge, cottage cheese, potatoes, or berries. There's a saying: "Kallitoa — kuzzy kaheksoa," meaning "kalitka asks for eights." 8 ingredients: flour, water, buttermilk (kefir, sour cream), salt, milk, butter, sour cream, and filling (turnip, millet, etc.). If the dough is made solely from rye flour, it turns out quite stiff. Ready rye kalitkas are generously brushed with butter, stacked in a deep dish, and covered. For a softer texture, wheat flour can be added. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Put the potatoes in their skins on to boil. Meanwhile, prepare the dough: mix rye flour with wheat flour, add sour milk (or kefir) and water. You may need more flour. Add salt to taste. Cover the dough and let it rest while the potatoes are boiling.
- 2
Step 2
Let the potatoes cool slightly, peel and mash into a puree. Add the egg, sour cream, butter, and salt to taste. The puree should not be too thick.
- 3
Step 3
Roll the dough into a sausage shape, then cut it into pieces using a thin board. I used a wooden ruler.
- 4
Step 4
Roll out the pieces into thin rounds (flatbreads) 1-2 mm thick. Place the filling, fold the edges of the round toward the center, press the fingertips in the middle of the edges.
- 5
Step 5
Pinch first on one side...
- 6
Step 6
...then from the other...
- 7
Step 7
...and so around the edges of the pastry. Preheat the oven to 200 degrees, bake the buns for 10-15 minutes until golden brown.
- 8
Step 8
Brush the hot calitki with butter (preferably clarified). Serve calitki hot, with fish soup, milk, or tea.