Khychiny with Potato and Cheese

Cooking method

1. Step 1:

   

   First, make the filling for the potato-and-cheese khychiny. Choose a fresh or brined cheese. It shouldn't be too salty, but not bland either. Adyghe cheese, suluguni, or bryndza all work. You can combine them — Adyghe and bryndza, for example.

2. Step 2:

   

   Wash the potatoes under running water, peel them, and cut into pieces. Boil the potatoes in salted water until tender.

3. Step 3:

   

   Grate the Adyghe cheese on the coarse side of a grater.

4. Step 4:

   

   Drain the water the potatoes cooked in. Potato and cheese are usually used in equal amounts. I used 250 grams of boiled potatoes.

5. Step 5:

   

   While the potatoes are hot, add the grated cheese so it has a chance to melt.

6. Step 6:

   

   Mash the potato and cheese into a smooth, purée-like mixture.

7. Step 7:

   

   Get the ingredients for the dough ready. The kefir can be any fat content — the higher the fat, the tastier the dough. The kefir shouldn't be cold; you can warm it slightly.

8. Step 8:

   

   Sift the flour through a sieve first.

9. Step 9:

   

   Pour the kefir into a suitable-sized bowl, add the baking soda, and stir. Leave the kefir for 10 minutes so the soda reacts. Lots of bubbles will appear on the surface.

10. Step 10:

    

    Add the salt to the kefir. Pour in about 3/4 of the sifted flour and mix. Don't add all the flour at once — depending on the flour, you may need a little more or less.

11. Step 11:

    

    The dough is still quite sticky.

12. Step 12:

    

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

13. Step 13:

    

    The dough should be soft and not stiff. Cover the dough with cling film and leave it for 30 minutes. In that time it will become more pliable and elastic, and easier to work with.

14. Step 14:

    

    Divide the dough into equal pieces, depending on the size of khychiny you want.

15. Step 15:

    

    On a floured surface, roll a piece of dough out into a round, not-too-thin flatbread.

16. Step 16:

    

    Divide the filling into portions, one per flatbread. Put a portion of filling in the center of each round.

17. Step 17:

    

    Lift the edges of the dough and gather them over the filling into a pouch, pinching them firmly shut.

18. Step 18:

    

    Lightly flatten the filled dough with your palm, then roll it out with a rolling pin into a thin flatbread. Do this carefully so the dough doesn't tear.

19. Step 19:

    

    Heat a dry skillet. Fry the khychin over moderate heat on one side until golden.

20. Step 20:

    

    Flip the khychin over and fry until done. As it cooks, the flatbread will puff up. Pierce it from the side with a skewer to let the steam out.

21. Step 21:

    

    Brush the hot khychin on top with a piece of butter, coating the edges well.

22. Step 22:

    

    Stack the finished khychiny one on top of another. This makes them even softer and keeps them hot longer. The whole stack is traditionally cut into 4 pieces for serving. Be sure to serve the khychiny hot. Enjoy!