Chechen Pumpkin Flatbreads (Khingalsh)

Insanely tasty, tender and satisfying. Just a fairy tale! Khingalsh flatbread with pumpkin is a national Chechen dish. They are baked in a dry hot frying pan, generously greased with melted butter. You can serve them with tea, milk and kefir. Be sure to try it!
cook time: 1h 50 min
Noah Merrick
Chechen Pumpkin Flatbreads (Khingalsh)

Nutrition Facts (per serving)

159
Calories
6g
Fat
21g
Carbs
4g
Protein

Ingredients (8 portions)

For dough:

Kefir 500 ml
Wheat flour 500 g
Soda 0.5 tsp
Salt 1 tsp

For filling:

Pumpkin 700 g
Bulb onions 2 pc
Vegetable oil 2 tbsp
Dry spices to taste
Salt to taste
Sugar 0.5 tsp

For lubrication:

Butter 100 g

Recipe instructions

Step 1

Step 1
How to make khingalsh with pumpkin in Chechen style? Prepare the necessary products. First knead the dough. Add soda and salt to kefir at room temperature. Mix thoroughly and leave the soda to react for 5 minutes.

Step 2

Step 2
Add flour to kefir in portions, stirring with a spoon. Then place the entire mass on a rolling board, dusting it with flour, and knead the dough.

Step 3

Step 3
The dough should be soft and sticky, with a consistency similar to yeast. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe. Cover with a towel and leave for 20 minutes. Let the dough “reach”.

Step 4

Step 4
Meanwhile, start filling.

Step 5

Step 5
Peel the pumpkin and cut into small cubes. They should be baked in the oven or microwave until soft. The exact time depends on the operating characteristics and power of the particular microwave oven. I used the maximum microwave setting. After 10 minutes the pumpkin was ready.

Step 6

Step 6
Wash, peel and finely chop the onion.

Step 7

Step 7
Pour vegetable oil into a heated frying pan and add onions. Fry until transparent. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 8

Step 8
Place pumpkin, fried onion, salt, sugar and spices in a separate bowl.

Step 9

Step 9
Mash everything thoroughly with a masher. This is the consistency we need for the filling.

Step 10

Step 10
Divide the dough into equal pieces, approximately 75 grams each.

Step 11

Step 11
Roll out a thin round layer 1 mm thick.

Step 12

Step 12
Spread pumpkin filling on one side and cover with the other half of the tortilla. Press down to release excess air.

Step 13

Step 13
Pinch the edges of the cake (I used a fork for this) and trim so that the edge is even. Melt the butter and also boil the water. You will need oil and boiling water to process the finished cakes.

Step 14

Step 14
Fry the flatbreads on both sides in a dry frying pan until golden brown and stack them. When frying, the tortillas may puff up. Itʼs okay, press down lightly with a spatula and the air will escape. The diameter of my frying pan is about 26 cm.

Step 15

Step 15
Pour boiling water into a bowl and “bathe” each piece. This procedure allows you to wash off excess flour from the cakes. It will also make them more tender and soft.

Step 16

Step 16
Brush each tortilla generously with melted butter.

Step 17

Step 17
Khingalsh with pumpkin Chechen flatbreads are ready. Bon appetit!

Additional rubrics

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