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Khychin with cheese and potatoes
Khychin are thin flatbreads with filling. This is a national dish of the Karachai and Balkar people. Since ancient times, inviting guests to the house for "khychin" has been considered the highest form of hospitality. Khychin with cheese and potatoes is made from available ingredients. The dough is based on kefir or any fermented milk product. The fillings can vary, but they must come from a strictly defined list of products. Curd, herbs, potatoes, brined cheese, meat, mainly beef.
Ingredients
Show ingredients
- kefir (warm) – 200 ml;
- flour – 300-330 g;
- egg – 1 pc;
- sugar – 1 tsp;
- salt – ½ tsp;
- soda – ½ tsp.
Filling:
- boiled potatoes – 200-250 g;
- Adyghe cheese (or suluguni) – 200 – 250 g;
- parsley (or other herbs) – ½ bunch;
- garlic – 1 clove.
Preparation
- Prepare the ingredients according to the list for making khychins with cheese and potatoes. All products should be at room temperature. The flour should be sifted through a fine sieve. Any fat content of kefir will do.
- Prepare the filling. Peel the potatoes, cut them into four parts and set them on the stove to boil. There is no need to salt the potatoes.
- While the potatoes are cooking, grate the cheese on a grater.
- Mash the boiled potatoes using a "potato masher".
- Chop the herbs and the clove of garlic finely.
- Transfer the prepared filling ingredients into a deep bowl. Salt and pepper to taste.
- Mix thoroughly. The filling is ready. Cover the bowl with a lid and set aside for now.
- Begin preparing the dough. The dough is kneaded very quickly, within ten to fifteen minutes. If you forgot to take out the kefir in advance, pour it into a saucepan and slightly warm it on the stove. Sugar, salt, and soda need to be added to the kefir and mixed.
- The kefir and soda will almost immediately react.
- In a separate bowl, beat the egg with an ordinary fork. We just need to mix the egg. There is no need to whip it into a fluffy foam.
- Add the egg to the kefir. Mix. And begin to incorporate flour into the dough.
- Flour should be added to the dough in two or three stages to ensure the dough is smooth and elastic.
- When it becomes inconvenient to knead the dough in the bowl, move to the working surface.
- Knead the dough so that it doesn't stick to your hands but remains soft, trying not to overload it with flour. Place the dough back into the bowl, cover with plastic wrap, a lid, or a towel. Let it rest for thirty minutes.
- When the dough has rested, roll it into a log and divide it into ten equal parts.
- From each part, form a ball. Cover the blanks with a towel to prevent the dough from drying out.
- Divide the filling into the same number of blanks, also forming balls. Both the dough and the filling should weigh approximately the same.
- Dust the working surface with flour, lay one dough blank on it. Shape it into a circle with your hands, without using a rolling pin. Try to stretch the edges more, while the center should be slightly thicker.
- Place a ball of filling in the center of the round blank.
- Use the dough to encase the filling ball. Pinch the edges of the dough over the ball.
- Form a "pouch".
- Slightly press down on the blank. Do the same with all the blanks. Dust the board or table edge well and place all the blanks seam side down, cover with a towel to prevent the dough from drying out.
- Take out one blank at a time and roll out the dough using a rolling pin. The dough can be easily shaped and stretches evenly with the filling.
- Heat the frying pan on medium heat. The pan should be completely dry, without oil.
- Fry the khychin with potatoes and cheese in the pan until golden brown, then flip to the other side and fry until golden brown as well.
- During frying, the flatbreads may puff up, which is normal. If it doesn't puff up, it just needs to be pierced with a skewer or something sharp.
- The finished dish is laid out on a plate in a stack. The freshly made tortillas should be immediately covered with butter.
- Here are the browned tortillas that turned out in the end.
- Serve the hot tortillas at the table and call everyone to lunch.
Khychins with cheese and potatoes are perfect for the first courses. They also make a great breakfast in the morning with sour cream or ayran.
