With just two more to go for Cooking Carnival, I have a new Flatbread from the regions of Tatarstan and Bashkortostan. Both these regions are federal subjects of the Russian Federation. I seem to have forgotten my geography that I don't even remember ever reading about these regions.
I landed in this Flatbread when I was forced to pick up another instead of what I had planned to make. I had selected Kartoffelpuffer/German Potato Pancakes and only at the last moment read the recipe and found that it's just the same as Rosti or Latkes. I had no interest in repeating the same and hurriedly selected another. I have a list of Flatbreads collected over a period, wanting to make it myself.
Out of those Flatbreads, I saw that this Qistibi is stuffed with Potatoes and it suited just fine for today.
Wiki says that Qistibi is a popular traditional dish in Tatarstan and Bashkortostan. Qistibi is roasted non-fermented flatbreads with various fillings inside. The most popular filling is mashed potato but it may also be ragout or millet. This flatbread is made very differently as the filling is placed on the one half of the flatbread and is covered by the other half. It is then cooked with butter on a hot pan.
Qistibi is either served for Breakfast or can easily be served as Main course. Recipe qistibi Tartar sounded quite a tongue twister
This shot was clicked by Konda. She was keen in clicking in her own style, while the rest I took as per mine.
For the dough:
All purpose flour - 1 cup
Milk as needed (1/4 cup)
Baking Soda - 1/4 tsp
Salt to taste
Potatoes boiled and mashed - 1/2 cup
Few drops of milk
Butter - 2 tsp
Salt to taste
How to make the Qistibi
For the Dough
Take the ingredients in a bowl and knead to soft dough. Let it rest for 30 mins. Divide into small balls to make thin tortillas.
For the Filling
MW the potatoes for 6 mins, soak and peel the skin. Mash right away with butter, salt and grated onions. Keep it aside.
Assembling the Qistibi
Dust and roll out thin tortillas of 6" diameter. The dough actually rolls out very thin without breaking.
Heat a nonstick pan and when hot, cook the tortillas on both sides, ensuring they don't get burnt.
Remove to a plate. Take a spoonful of the filling, spread on half the circle. Bring the other half to cover and press down.
Heat the pan again with butter, place the flatbread and cook until crispy on both sides.
Next, in the list of Flatbreads, I landed in Romania where I selected to make Placinta. I was inspired when Priya Srinivasa had done this for her Flatbread series and decided I will take the easy route by checking out her space. I have the whole series bookmarked anyways!. I had read about this from other sources as well. Though I thought I will stick to the inhouse Ph.D. and refer her research work, than spending my own time.
I read that Romanian cuisine is influenced by Ottoman cuisine and from other neighbouring countries as well. So you will find a lot of similar dishes across countries. Believe me when I say that I landed in certain dishes which were just the same, except for the name being different. I was forced to pick up something else at the last moment.
Anyway, Placinta is flatbread made with buttermilk and cooking soda. The filling can be soft cheese, apples or potatoes. In some traditional sites, I even saw cabbage being used as the stuffing. Well, I stuck to potatoes and this did turn out to be the tastiest though the recipe is so simple and practically nothing in terms of spice for the stuffing. It truly keeps up to the fact that this is served with tea for Breakfast.
The only change I did was to add a bit of salted butter to the mashed potatoes and then cooked it in salted butter.
1 Cup All purpose flour
1/2 Cup Buttermilk
1/4 Cup water
1/4 tsp baking soda
1 tsp salt
For the Filling
1 Large Potato
Salted Butter for cooking
Prepare the filling
MW the potato for 6 mins. Soak in water and peel. Mash when it is still hot with salted butter. Keep it aside.
Preparing the dough
Take flour, salt and baking soda in a large bowl. Whisk well to combine. Mix buttermilk and water together.
Now slowly add the liquid to the flour mix and start kneading. The dough will be pretty messy to start with.
Knead on the dough till it becomes pliable and easy to handle. Let the dough rest for 30 minutes.
Flour the work surface generously, divide the dough into 5 portions. Take a portion of dough and roll it out into a circle of 5 - 6 inches.
Keep 2 tbsp of stuffing in the center of the rolled dough. Bring the edges together and close and roll it again to form a circle. Be gentle while rolling, ensuring the stuffing doesn't come out.
Heat a nonstick pan, grease with butter, place the stuffed placinta on the hot pan, and cook for a minute or until the sides are brown. Flip and cook the other side until brown.
Serve hot with cream cheese or as I did with garlic mayo.