It is the national dish, it is very simple tasty, maybe many of you know it. I kneaded the soft fresh dough of the components cited above, only water I replaced the broth in which the cooked potatoes. The dough that make it more tender. The butter I melted it, you can put vegetable. After the dough rested, I tore off pieces of dough larger than a chicken egg and roll them into thin circles, and then I roasted on a dry pan from both sides. Time I was little, everyone was hungry, and I don't cut them. And so you can align it with the plates.

Hot I immediately bent in half, otherwise, if the bend cooled, then broken and folded into a saucepan, cover closed, so as not stale.

During this time I cooked the potatoes, and I made delicious mashed potatoes with milk and butter. And next I cooked a delicious millet porridge. In order porridge turned out delicious, the rump should be washed 6 times in warm water, rubbing hands, the last time the water needs to be hot. Then cook in boiled water and in the middle pour in the milk, and after the end of cooking to put butter.

On one half put the filling, and the other covered. And so I did with all your pieces.

Then I have them on two sides fry in butter, can in half with vegetable. I roasted, as long as we needed at the moment, and the rest put into the refrigerator. They are very convenient for Breakfast. Remove from refrigerator and reheat in a pan or in the microwave.

That's not all I got from this test.

This dough is very delicate, kistibi melted in your mouth. They are very filling. My family of three ate them for three days. BON APPETIT!!!