Khychiny with cheese and potatoes
Description
Perfectly pairs with tea and coffee. For the dough, you can use any fermented milk product: kefir, sour milk, ayran, tan, etc. The richer the product, the tastier the dough will be. Traditionally, Adyghe cheese or feta is used for khachapuri, but you can also use salted cottage cheese. Cook the flatbreads on a hot dry skillet, then stack them on top of each other, generously brushing each with butter. Serve khachapuri warm or chilled, accompanied by sour cream and a yogurt-garlic sauce. Try it! Ideal with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Mix kefir and baking soda. Let it sit for 10 minutes.
- 3
Step 3
Add about 3/4 of the flour and the salt. Mix.
- 4
Step 4
Then, gradually adding the remaining flour, knead a soft, non-stiff dough. Shape it into a ball, cover with a towel, and let it rest for 30 minutes.
- 5
Step 5
Boil the potatoes and drain the water.
- 6
Step 6
Add the grated cheese.
- 7
Step 7
Mash everything with a masher until smooth. I didn't add salt to the filling, as my cheese was already quite salty.
- 8
Step 8
Divide the dough into portions. The number of pieces depends on the desired size of the flatbreads.
- 9
Step 9
Roll each piece into a circle and place a ball of filling on top.
- 10
Step 10
Pinch the edges, bringing them together towards the center.
- 11
Step 11
Then flip the flatbread over and roll it out. It's not necessary to achieve a perfect circle; the main thing is to make it as thin as possible. Prick any bubbles that form with a toothpick.
- 12
Step 12
Place the thin flatbreads onto a preheated dry skillet. Fry over medium heat on both sides until cooked through. The flatbreads will puff up during cooking; simply prick them with a toothpick to let the steam escape.
- 13
Step 13
Brush hot khychins with butter and stack them in a pile.
- 14
Step 14
Chechen cheese and potato khychin are ready.