Kystybyi with Potatoes

We have savory Tatar pies at home, mostly peremyach and kystyby. And mom makes a wonderful apple pie out of sweets - crumb dough from below, then grated apple, and pours whipped protein on top. And the protein turns out to be soft, like a soufflé, and on it such small light brown droplets protrude in places.

Ingredients

• 700 g flour
• 200-250 ml milk or water
• 30 g sugar
• 2 eggs
• 100 g butter
• salt
• 500-700 g potatoes
• 2 large onions
• 200 g butter
• dry dill, salt

Directions

1. For the dough, melt and cool the butter. Sift flour in a heap onto your work surface. Make a "well" depression in the slide. Add salt, sugar, break eggs, add butter and 200 ml of milk (water). Start kneading the dough with a spoon, adding flour from the edges.
2. Knead the dough with your hands, adding more liquid if necessary. In consistency, it should be like plasticine. Cover the dough and let sit for 30 minutes.
3. For the filling, peel the potatoes, cook in salted boiling water until soft, 20-30 minutes. Drain, crush mashed potatoes, season with dill. Peel the onion, chop finely and fry in 3 tbsp. l. butter over medium heat for 10-15 minutes, until golden brown. Combine the onion with mashed potatoes.
4. Make sausages from the dough, cut them into several pieces and roll out a thin circle from each to the size of a thick-bottomed pan on which you will bake the kystyby. Bake the prepared circles of dough in a dry hot skillet - they bake pretty quickly, literally a couple of minutes on each side.
5. Once the tortilla is ready, place it on a plate. Lubricate one side of the cake with melted butter, put the filling on one half of it, cover with the other half and brush on the outside, on both sides.