Khychin Flatbreads with Cheese and Potatoes

Ingredients

• 300 ml Water (Barely warm)
• 450 g Flour (For the dough)
• 1 tsp Salt (For the dough)
• 400 g Potatoes (Boil in their skins)
• 400 g Suluguni cheese (Grated; for the filling)
• Salt (For the filling, to taste)
• Black pepper (For the filling, to taste)
• Butter (For brushing the finished khychins; quantity not specified)

Steps

1. 1

   Boil the potatoes in their skins until tender. Peel them and mash or otherwise finely chop them.

2. 2

   Grate the suluguni on a coarse grater.

3. 3

   Add the grated cheese to the mashed potatoes, season with salt and pepper to taste, and mix the filling thoroughly.

4. 4

   Pour the barely warm water into a bowl, then add the flour and salt. Knead the dough.

5. 5

   Place the dough in a bag and let it rest for 30 minutes.

6. 6

   Divide the filling into 8 equal portions, then divide the dough into 8 portions.

7. 7

   Shape the khychins from the portions of dough and filling, as shown in the video.

8. 8

   Roll each shaped khychin out thinly.

9. 9

   Heat a dry skillet and fry the khychins over medium-high heat on both sides. Do not fry them for too long, so they do not dry out.

10. 10

    Stack the cooked khychins on top of one another and brush each with a small amount of butter.

11. 11

    Cut the khychins into quarters and serve.

Notes

The description does not specify the exact boiling time for the potatoes, the rolling thickness, or the frying time; judge doneness by the potatoes and avoid drying out the flatbreads.

Nutrition per serving

• main
• vegetarian
• pan-fried
• cheese
• potato
• Caucasian cuisine
• comfort food