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Qistibi Tatar Flatbread with Mushed Potatoes

Yields8 Servings

Qistibi (also spelled "kystyby" or "qıstıbı") is a traditional Tatar flatbread dish that originates from Tatarstan.

Qistibi Tatar flatbread with mush potatoes

The Dough Ingredients:
 300 g Flour all purpose (+/- more for rolling)
 1 Eggs
 125 ml Water Or Water50% + milk 50% (Warm)
 50 g Butter (Melted)
 1 tsp Sugar
 ½ tsp Salt
The Filling Ingredients:
 1 kg Potatoes (Pilled and Cooked + 1tsp salt)
 200 g Onion Brawn ( Pilled and cut to small cubes)
 50 g Butter
 3 tbsp Vegetable Oil
 1 tsp Salt and Black Pepper to taste
 50 g Butter (Melted for brushing at the end)
1

Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Make a well in the center of the dry ingredients and add the egg, warm water (or water and milk mixture), and melted butter.
Mix the ingredients until a dough forms. Knead the dough on a floured surface for 7 minutes until it becomes smooth and elastic. Add more flour if needed.
Cover the dough with a clean kitchen towel and let it rest for about 15-20 minutes.

2

Prepare the Filling:
Wash the potatoes, peel them, cut them into large pieces, and cook them in salted water (1tsp) until tender.
Drain the water and mash the potatoes.
Wash the onion, peel it, and finely dice it.
In a skillet, heat 3 tablespoons of any oil and butter sauté the onion over low heat until golden brawn.
In a separate bowl, combine the cooked and mashed potatoes with the sautéed brown onion.
Season with salt and pepper (if needed) and mix thoroughly.
Mix well to create a flavourful filling.

3

Cook the flatbread:
Divide the dough into small balls, about the size of a golf ball.(mine was 8 balls)
Roll out each piece into a thin flatbread using a rolling pin, with a diameter of approximately 18 cm.
Fry the flatbread on a dry preheated skillet for 1-2 minutes on each side. Until you see slightly brawn dots, don't over cook it, it should be soft.
Take out from heat and place on the plate cover with clean kitchen towel. Continue the process, until fry every flatbreads.

4

Assemble the Qistibi:
Place a portion of the prepared filling on one half of the cooked flatbreads.
Fold the other half of the base over the filling, creating a half-moon shape. Press with palm to even distribution of the potatoes filling.
Continue the process until all finished.
In small pan melt the butter and brash all over the Qistibi both sides.
Tip: I like also on second day to reheat the Qistibi on skillet or griddle over medium heat. Place the filled Qistibi with butter on the skillet and cook on both sides until golden brown and crispy.

5

Serve and Enjoy:
Note: Qistibi can be a bit time-consuming to make, but the delicious flavours and cultural experience make it well worth the effort.
Enjoy this delightful Tatar dish with family and friends, savouring the rich flavours and heritage it embodies.

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories413
% Daily Value *
Total Fat 21.44g28%
Sodium 163mg8%
Total Carbohydrate 47g18%

Dietary Fiber 3.52g13%
Total Sugars 2.43g
Protein 7.04g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.