Khychin is a national dish of Karachai-Balkar cuisine, which is a flatbread with stuffing. The filling can be different: minced meat, herbs, cheese or their combinations.
Balkar khychin differ from other types of khychins by their thinness and tenderness of dough. They are baked on a dry pan and after cooking are smeared with butter.
Ready khychins are smeared with melted butter
and
stacked on top of each other. Serve hot.
Ingredients for the dough:
- flour – 400 g;
- water – 250 ml;
- salt – 1 tsp;
- vegetable oil – 2 tbsp;
Ingredients for stuffing:
- boiled potatoes – 4 pcs;
- suluguni cheese – 300 g;
- salt – 1 pinch;
- ground black pepper – 1/3 tsp.
Preparation:
In a deep bowl in the flour make a depression, where we pour water, pour salt and start kneading. When forming a lump add vegetable oil, continue kneading first in the bowl, then on the work surface. Knead
the dough on the table until elasticity and softness, cover it with cellophane and leave it. For the filling, knead cooked potatoes, grate suluguni cheese, salt and pepper lightly.
Mix all the components of the filling. Again knead the dough, divide it into 5 parts, form the koloboks. Leave the koloboks for 5 minutes under cellophane
. Then roll out the koloboks into 15 cm in diameter. Place lumps of filling in each layer, seal the mashed potato and cheese inside the dough, as if in a sack.
Slightly flatten the lumps of dough with filling. Heat a little vegetable oil in a frying pan, roll out khychin with a rolling pin to a diameter of 20-25 cm.
Put khychin in the pan, cover with a lid. Fry the flatbread on both sides for 3-4 minutes. When inflating the flatbread, you can make holes in it. Brush
the finished flatbread with butter.
These are excellent khychin, which can be served without everything or with meat.
