VEGETARIAN

Potato and Cheese Khychins

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Enough to feed the Caucasus! Here are the Balkar khychins that were shared with us by Sarah Johnson from a local restaurant. They are usually made in large stacks, but in the video, there are no stacks because the rest of the khychins were devoured immediately after being made, and there was no stopping the team.

Ingredients

Wheat Flour - 10 oz
Milk - 5 fl oz
Water - 0 fl oz
Sugar - 0 oz
Salt - 0 oz
Dry yeast - 0 oz
Salad Potatoes - 5 oz
Suluguni Cheese - 5 oz
Imeretian cheese - 0 oz
Ghee - 0 oz

Step by Step guide

Step 1

Combine the flour and milk.

Step 2

Add water, sugar, salt, and yeast.

Step 3

Knead the dough until it no longer sticks to your hands. Shape it into a ball and let it rest for at least half an hour.

Step 4

Pass the boiled potatoes and cheeses through a meat grinder.

Step 5

Divide the dough into eight pieces, rolling each one into a ball. Roll each ball out to the size of a dessert plate.

Step 6

Take one rolled crepe and place the filling on it.

Step 7

Cover with a second pancake, seal the edges, and roll out the resulting pie into a thin pancake about the size of a 30 cm diameter frying pan.

Step 8

Fry the khychin in a hot, dry skillet. Start on one side until the pie begins to puff up. Puncture the bubble with a toothpick to release the air, then flip the khychin to cook on the other side.