Khychiny
Description
Baked goods come together simply and quickly. Today we will make delicious khychiny with cheese and beet greens. Khychiny are special because they are made from unleavened dough on a dry skillet. They need very little handling and are not fried in oil at all, which makes them tasty, easy to make, and quite straightforward. If you are afraid of working with dough, I assure you: you will succeed. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Add baking soda and salt to the kefir. Sift the flour, pour in the kefir, and knead the dough. Cover it. After kneading, leave the dough to rest for 30 minutes—then when shaping, your khychiny dough won’t tear.
- 2
Step 2
Prepare the filling. Peel the onion and dice it finely. Fry in heated vegetable oil until translucent. Grate the cheese. I use Caucasian cheese, but you can use Sulguni or Adyghe cheese instead. Wash the beet greens and chop them finely. Mix everything thoroughly.
- 3
Step 3
Roll the filling into 8 balls. Divide the dough into 8 portions and press each into a flat round. Put the filling on each round. Pinch the dough edges tightly shut so there isn’t even a tiny hole.
- 4
Step 4
Turn the shaped piece over and, with your fingers, starting from the centre and working outward in a circle, spread the dough into a thin pancake. When the dough disc has relaxed a little, you can use a rolling pin, but don’t puncture or tear the dough. Work slowly and carefully. Use flour so the dough doesn’t stick to the rolling pin.
- 5
Step 5
Cook khychiny in a dry skillet over medium heat, browning them on both sides.
- 6
Step 6
Brush the finished khychiny with butter and cover with a lid so they do not become hard.
- 7
Step 7
Remove from the oven and serve warm or at room temperature.