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Hychines with potatoes and cheese in a frying pan

Khychiny with Potato and Cheese

The simplest, easiest way to make the dough and filling. Absolutely delicious potato-and-cheese khychiny! These hearty, golden stuffed flatbreads are a national dish of the Karachay and Balkar peoples — one of the most cherished breads in Karachay-Balkar cuisine.

Pearl

Recipe author

Hychines with potatoes and cheese in a frying pan

Composition / ingredients

Servings:

Flour

Salt

Water (scant)

Potatoes (peeled)

450

Onion

Butter

Brined cheese

150

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 7 g

Fats 17 % 7 g

Carbohydrates 66 % 27 g

193 kcal

GI: 26 / 0 / 74

Cooking method

Cooking time: 30 min

Step 1:

Make the dough.

In a large bowl, combine the flour and salt. Gradually add water, kneading as you go. You may need a little more or less water than called for, depending on your flour. Knead until the dough is neither too soft nor too stiff — about the consistency of dumpling dough.

Wrap the dough in plastic wrap or slip it into a bag and let it rest. This makes it more elastic.
Step 2:

While the dough rests, make the filling. Peel the potatoes and boil them until fully tender.
Step 3:

While the potatoes cook, sauté the onion. Chop it finely and cook it in butter until lightly golden.
Step 4:

Mash the cooked potatoes until smooth, working out any lumps. Stir in the sautéed onion.
Step 5:

Grate the cheese. Use any cheese you like — I used 50 grams of firm Gouda and 100 grams of brined cheese.
Step 6:

Add the cheese to the mashed potatoes and mix well until smooth. Taste the filling and add a little salt if it needs it.
Step 7:

Knead the rested dough well one more time and cut it into roughly equal pieces (6–7).
Step 8:

Roll one piece of dough into a round about 4–5 mm thick. Keep the rest covered with plastic wrap or a bag so it doesn't dry out.
Step 9:

Roll the filling into a ball in your hands (about 2 tablespoons of the potato-cheese mixture) and set it in the center of the round.
Step 10:

Gather the edges of the dough up over the ball and pinch them together at the top.
Step 11:

You should end up with a little pouch like this. Gently flatten it with your palm, turn it seam-side down, and roll it out again with a rolling pin into a round no more than 5 mm thick.
Step 12:

Heat a dry skillet and fry the khychin on both sides until golden. While it cooks, shape the next one. Alternatively, shape all the flatbreads first and then fry them.
Step 13:

Take the finished khychin off the skillet, set it on a shallow plate, and brush it generously with butter. Stack each following one on top, brushing every flatbread with butter as you go. You can cut the stack into 4 wedges with a large, thin knife.

The longer the khychiny sit stacked up, the softer and more tender they become. They're wonderful hot, and good at room temperature too. Sprinkle them with your favorite fresh herbs if you like. Enjoy!