Balkar khychyns

Cooking method

1. Step 1:

   

   Wash the potatoes under running water, scrubbing the tubers with a dish sponge. After that you won't be able to use the sponge for dishes anymore. Put the tubers in a pot of cold drinking water and cook them over medium heat. After about half an hour from the boil (it may take a little more or less), pierce a tuber with a knife. If they're soft, drain the water and leave the potatoes to cool.

2. Step 2:

   

   Sift good-quality wheat flour into a bowl so the dough won't be dense. Add the salt and soda.

3. Step 3:

   

   Slake the soda with the lemon juice. This releases carbon dioxide.

4. Step 4:

   

   Gradually pour in warm boiled water, stirring the dough. The main thing here is not to make the dough too stiff. It should stick to your hands at first, but turn elastic as you knead it (about 15 minutes).

5. Step 5:

   

   Roll the dough into a ball, cover it with a towel, and let it rest for 20 minutes.

6. Step 6:

   

   Peel the cooled potatoes and mash them.

7. Step 7:

   

   Grate the suluguni on a fine grater and combine it with the potato. Traditionally the filling is a 1:1 ratio, but you can add more cheese and less potato, or vice versa.

8. Step 8:

   

   Taste the filling. Add more salt if needed.

9. Step 9:

   

   Roll the dough into a log and cut it into six equal pieces. Dust the work surface and rolling pin with flour so the dough doesn't stick, and roll out thin round flatbreads. Put a heaping tablespoon of filling in the center of each.

10. Step 10:

    

    Gather the edges of the dough into the center to form a pouch. Pinch the edges shut securely.

11. Step 11:

    

    Turn the pieces seam side down. Roll the khychyns out as thinly as you can without tearing the dough. Pay special attention to the edges — that's where the dough is most likely to tear. Mine came out about 4 inches (10 cm) across.

12. Step 12:

    

    Heat a dry nonstick skillet (no oil) over medium heat. Lay the khychyns in to cook for about a couple of minutes. The time may vary — go by when a golden crust appears.

13. Step 13:

    

    Flip the khychyns with a spatula and cook the other side for another two to three minutes.

14. Step 14:

    

    Stack the finished khychyns on a plate, brushing each one with sunflower oil.