Kystybai with millet
The recipe won't take much time. Kystyby or simply kystby are quite easy to prepare. Usually, unleavened dough is used—only water and flour are needed. Although, no one forbids making dough with milk and eggs. In our case, we'll use milk for the dough. Kystyby with millet is a great dish for a lunchtime snack (or dinner). Let's read the recipe:
1. First, prepare the dough: sift the flour and make a well in the center. Gradually add milk (4 cups), add salt, and knead until the dough comes clean off your hands. Divide it into equal parts and roll each piece out thinly, adjusting the size to the diameter of the frying pan you'll use to cook the flatbreads.
2. Fry the flatbreads on both sides.
3. Now, cook the millet properly. First, scald the grain with boiling water, then pour it into a pot of boiling salted water and cook for about 10 minutes. Drain the salty water, add one cup of milk, sugar, and salt to taste. Bring to a boil and simmer.
4. Place the cooked millet onto one half of each flatbread, fold the other half over, and brush the top with melted butter. You can also fry them again on both sides in a skillet.
Your millet-filled kystyby are ready! Serve them hot, optionally brushed with more butter and sprinkled with herbs if desired. Alternatively, they can be served cooled or slightly warm.
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