Khychiny with pumpkin
Description
Khychiny are traditional baked goods of the North Caucasus. Thin, tender flatbreads are made with all kinds of fillings: cheese, potato, greens, meat, and so on. Today I’ll tell you how to make them. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel the pumpkin and cut it into small pieces. Then roast it in the oven or in the microwave until tender. I recommend against boiling the pumpkin—roast it instead. Otherwise the filling will turn out watery. When the pumpkin is done, puree it in a blender or simply mash it with a fork.
- 3
Step 3
In vegetable oil, sauté the onion cut into small cubes.
- 4
Step 4
Combine the pumpkin and onion, add salt and spices to taste, and mix. The filling is ready.
- 5
Step 5
Pour the kefir into a deep bowl and add baking soda and salt.
- 6
Step 6
Then add the flour in portions.
- 7
Step 7
The finished dough should resemble yeast dough, only a little softer and stickier. Do not overload it with flour. Gather it into a ball, cover with a towel, and let rest for 20 minutes.
- 8
Step 8
Then divide the dough into equal parts (the size depends on how large you want your flatbreads); I ended up with 10 pieces. Roll each piece in flour and shape it into a ball.
- 9
Step 9
Roll out each piece of dough and place a little filling in the centre.
- 10
Step 10
Then gather the edges toward the center and pinch them shut.
- 11
Step 11
Then flip it over and roll it out into a flatbread. If air bubbles form, simply pierce them with a toothpick.
- 12
Step 12
Cook the flatbreads on a well-heated dry skillet under a lid, on both sides, until cooked through. Stack the finished pumpkin khychiny and spread with butter.
- 13
Step 13
Very tasty both hot and cold.