Khychin with potatoes and green onions
Delicious baked treat for the whole family.
1. Pour warm water and melted butter into a bowl, add salt and sugar, then mix well.
2. Combine flour with yeast, add to the liquid mixture, and knead into a soft dough. Cover with plastic wrap or a towel and let rise in a warm place for an hour. During this time, the dough should double in volume.
3. Meanwhile, prepare the filling: wash the potatoes, peel them, cover with cold water, and place on the stove over medium heat to boil.
4. Once the potatoes are cooked, remove from heat, drain the remaining liquid, and mash into a smooth puree.
5. Grate the cheese on a coarse grater, add to the potato puree along with salt, and mix well.
6. Wash the green onions, finely chop, then add to the puree and mix thoroughly.
7. Form this mixture into 4 equal balls and set aside on a plate to cool.
8. Transfer the risen dough onto a work surface, divide into 4 equal parts, and roll each into a ball. The dough balls should match the filling balls in size.
9. Place a cast-iron skillet on low heat to warm up. There's no need to grease it—these khachapuri are traditionally cooked on a dry skillet.
10. Take a dough ball, lightly flour it, and roll it out into a circle about 15 cm in diameter.
11. Place a ball of filling in the center of the dough circle, wrap the dough around the filling like a pouch, pinch the edges tightly to form a smooth ball, and trim off any excess dough.
12. Lightly flour the resulting ball, gently press it flat from the center outward with your palm to evenly distribute the filling, then roll it out with a rolling pin into a circle 25–30 cm in diameter.
13. Place the khachapuri onto the hot skillet and cook under a lid over low heat until golden brown on both sides.
14. Repeat with the remaining dough and filling balls. Brush the hot khachapuri with butter and serve immediately. These can be enjoyed with sour cream or butter. Serve warm or cooled. Perfect with tea.
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