Hychiny with potatoes and cheese

Step-by-step cooking

1. Step 1:

   

   First prepare the filling for the hychines with potatoes and cheese. Choose fresh or pickled cheese. It should not be too salty, but also not fresh. Suitable for Adyghe, suluguni, cheese. You can combine, for example, Adyghe and cheese.

2. Step 2:

   

   Peel potatoes previously washed in running water, cut into pieces. Boil the potatoes in salted water until tender.

3. Step 3:

   

   Grind the Adyghe cheese on a coarse grater.

4. Step 4:

   

   Drain the water in which the potatoes were cooked. The amount of potatoes and cheese is usually taken in equal quantities. I took 250 grams of boiled potatoes.

5. Step 5:

   

   While the potatoes are hot, add grated cheese to it so that it has time to melt.

6. Step 6:

   

   Crush the potatoes and cheese into a homogeneous puree-like mass.

7. Step 7:

   

   Prepare the necessary ingredients for the dough. Kefir can be taken of any fat content. The higher the fat content, the tastier the dough will turn out. Kefir should not be cold, you can slightly warm it up.

8. Step 8:

   

   Pre-sift the flour through a sieve.

9. Step 9:

   

   Pour kefir into a suitable-sized bowl, add soda, mix. Leave the kefir for 10 minutes so that the soda is extinguished. Numerous bubbles will appear on the surface.

10. Step 10:

    

    Add salt to kefir. Pour in about 3/4 of the sifted flour, mix. Do not add all the flour at once. Depending on the properties of flour, it may take a little more or less.

11. Step 11:

    

    The dough is still quite sticky.

13. Step 12:

    

    Add the rest of the flour in small portions, stirring the dough each time.

14. Step 13:

    

    The dough should be soft, uncool. Cover the dough with cling film and leave for 30 minutes. During this time, the dough will become more pliable, elastic, it will be easier to work with it.

15. Step 14:

    

    Divide the dough into equal parts depending on the desired size of the hychines.

16. Step 15:

    

    On the table, sprinkled with flour, roll out a piece of dough into a round, not very thin cake.

17. Step 16:

    

    Divide the filling into parts according to the number of tortillas. Put a portion of the filling in the middle of the tortilla.

18. Step 17:

    

    Lift the edges of the dough and connect them over the filling in the form of a bag, pinch well.

19. Step 18:

    

    Lightly mash the dough with the filling with the palm of your hand, then roll out with a rolling pin into a thin tortilla. Do this carefully so that the dough does not break.

20. Step 19:

    

    Preheat a dry frying pan. Fry the hychin over moderate heat on one side until golden brown.

21. Step 20:

    

    Turn the hychin to the other side and fry until tender. During cooking, the tortilla will swell. Pierce it from the side with a skewer so that steam comes out.

22. Step 21:

    

    Brush the hot hychin with a piece of butter on top, smearing the edges well.

23. Step 22:

    

    Stack the finished hychines on top of each other. This way they will become even softer and stay hot longer. The whole stack of hychins is traditionally cut into 4 parts when serving. Serve the hychines necessarily hot. Bon appetit!