Comforting Caucasian Flatbreads: Balkar Khychins

Fragrant, satisfying flatbreads. They will bring comfort to your home. Balkar khichins are baked goods made from unleavened dough, originally from the Caucasus. Their preparation is somewhat troublesome, a real test for the hostess. But the result will please both you and your loved ones.
cook time: 1h 30 min
Noah Merrick
Comforting Caucasian Flatbreads: Balkar Khychins

Nutrition Facts (per serving)

232
Calories
10g
Fat
24g
Carbs
9g
Protein

Ingredients (3 portions)

For dough:

Wheat flour 2.5 cup
Salt 1 tsp
Soda 0.5 tsp
Lemon juice 1 tsp
Water 0.75 cup

For filling:

Potato 300 g
Suluguni 300 g

For lubrication:

Sunflower oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to make Balkar khychins with potatoes and cheese? Prepare the necessary ingredients. Wash the potatoes under running water with a brush. Place the tubers in a saucepan with cold, clean water and cook over medium heat. After about half an hour from boiling (it may take a little more or less time), pierce the tubers with a knife. If they are soft, then you need to drain the water and leave the potatoes to cool.

Step 2

Step 2
Sift premium wheat flour into a bowl. Add salt. You may need a little less or more flour, depending on the consistency of the dough. Read about the properties of flour in the article at the end of the recipe.

Step 3

Step 3
Quench the soda with lemon juice and add to the flour. You need to extinguish the soda to release carbon dioxide. You will learn all the intricacies of working with soda from the article on this topic. There is a link to it at the end of the recipe.

Step 4

Step 4
Start gradually adding warm boiled water, while mixing the dough first with a spoon, then with your hands. The main thing here is not to make the dough hard. It should initially stick to your hands, but during the process of kneading (about 15 minutes) it will become elastic.

Step 5

Step 5
Roll the dough into a ball, cover with a towel and leave to rest for 20 minutes.

Step 6

Step 6
Peel the cooled potatoes and mash them with a potato masher.

Step 7

Step 7
Grate the suluguni on a fine grater and combine with the potatoes. Traditionally, the filling proportions are 1:1. But you can add more cheese and less potatoes, or vice versa.

Step 8

Step 8
Try the filling. If necessary, add salt to taste.

Step 9

Step 9
Roll the dough into a sausage and cut into six equal parts. Dust the table and rolling pin with flour to prevent the dough from sticking, and roll it out into thin round cakes. Place a heaping tablespoon of filling in the middle.

Step 10

Step 10
Gather the edges of the dough into the center, forming a pouch. Seal the edges securely.

Step 11

Step 11
Turn the pieces over, seam side down. And roll out the khychins as thinly as possible, but so that the dough does not tear. Pay special attention to the edges. There is the highest risk of tearing the dough. The diameter of my khychins turned out to be about ten centimeters.

Step 12

Step 12
Heat a dry non-stick frying pan (without oil) over medium heat. Place the khychins to fry for about a couple of minutes. Times may vary. Focus on the appearance of a golden brown crust. How to choose the right frying pan, read the article at the end of the recipe.

Step 13

Step 13
Use a spatula to turn the khychin over and fry on the other side for another two to three minutes.

Step 14

Step 14
The finished khychins are stacked on a plate and each one is greased with butter or sunflower oil.

Additional rubrics

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