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Sunday, March 25, 2018

Qistibi

Qistibi is a traditional and popular stuffed flatbread in some of the regions in Russia. Mashed potatoes are the popular filling though a stew called ragout or millet porridge can also be used to fill qistibi. I had to go with potato filling though I was very much interested in the millet filled version. Neither I could find a single recipe for the latter online nor I could figure out which millet would be used in the recipe. The original recipe uses flour, egg, milk and baking powder for the dough.I skipped the egg and realized later that baking powder was not needed either for the small quantity qistibis I made. Qistibis are supposedly served with a sauce or tea but I served with some ketchup since qistibis are bland on their own.

Ingredients: (Yield 4)
1 cup all purpose flour
Milk as needed (or substitute water)
1/8 tsp. salt
1/4 tsp. baking powder (optional)
1/2 tsp. oil
3/4 cup cooked and finely mashed potatoes
1/4 tsp. salt
1 tbsp. butter + extra for toasting

Method:
* Combine flour, salt, and baking powder if using in a bowl. Add room temperature milk in small increments to form a soft, pliable dough. Add 1/2 tsp. oil and knead the dough. Cover and allow it to rest for about 30 minutes.
* Add mashed potatoes, salt and butter to another bowl and mix well to combine.
* Heat a griddle or a flat non stick pan on medium flame.
* Divide the dough into 4 portions and shape them into balls. Roll out the balls into about 6 inch diameter circles.
* Toast one dough circle on the heated griddle without using oil / butter until brown spots start to appear on both sides. Keep it aside. 
* Now spread a thin layer of mashed potato mixture over the toasted qistibi, fold into half like a half moon. Place it again on the griddle and toast it with butter flipping in between until brown spots appear on both sides.
* Repeat toasting twice the remaining rolled out dough circles.
* Serve them warm.
bmlogo

This goes to Blogging marathon #86, under the theme 'Stuffed flatbreads'. Check out the page to read what other marathoners are cooking.

Comments

16 comments:

Rafeeda AR said...

Have never heard of these half moon stuffed bread... I would have added something into the potatoes for sure in case I were trying this recipe... beautiful pictures as usual...

vaishali sabnani said...

I bet these would be a hit with the kids . Even cheese sauce would be a great accompaniment with these breads.

Sharmila- The Happie Friends Potpourri corner said...

So soft and yummy.. Lovely share..

Harini R said...

Good one. Distant cousin of ALoo Kulcha, may be. It always amazes me when I come across such similar recipes across cultures.

Manjula Bharath said...

Qistibs are looking so tempting with the potato filling inside. The millet stuffing sounds interesting will look for it. you have made them perfect dear !!

Usha Rao said...

Now I am intrigued how millets are used as a filling for qistibi. Potato seems to be a common filling for stuffed flatbreads across teh countries.

Pavani N said...

Very interesting Russian stuffed flatbreads these are. Love the mashed potato stuffing -- my kids will love this.

Srivalli said...

I loved this when I had made it for last mega BM...with potato it tastes good..

Sapana Behl said...

Nice to read about the traditional bread of Russia.

Renu Agrawal Dongre said...

This looks so similar to our aloo paratha....looks delish

Priya Suresh said...

Such an interesting Russian stuffed flatbread, even i have bookmarked this flatbread to give a try. Now am very tempted to make some.

sushma said...

Good one. Good to know about Russian flatbread Qistibi

Gayathri Kumar said...

Sounds like a mild version of our aloo paratha. Any bread with aloo in it is welcome at my place..

Jyoti Babel said...

Nice to know about this stuffed flatbread from Russia. Looks somewhat like our aalo paratha

Rujuta said...

hi
never heard of this before.. looks great
thanks for sharing recipe
best wishes

Chef Mireille said...

never heard of this before - sounds great - wouldlove to try it