Balkar Khychyn

Method

1. 01
   Step 1Make the dough20 min

   Mix a soft, slightly sticky dough from water, milk, salt, vegetable oil, and flour. Let it rest for 20 minutes under plastic wrap.

   WaterMilkSaltVegetable oilAll-purpose flour
2. 02
   Step 2Prepare the filling

   Boil the potatoes in salted water and press through a ricer. Grate the cheese on a fine grater or pass everything together through a meat grinder. Combine the mixture.

   Note

   Adjust the amount of cheese depending on its saltiness. You can use only brynza instead of mozzarella.

   PotatoBrynzaMozzarella
3. 03
   Step 3Portion the filling

   Divide the filling into balls of approximately 140 g each.

4. 04
   Step 4Portion the dough

   Divide the dough into pieces of 50–60 g each, cover with plastic wrap to prevent drying.

5. 05
   Step 5Shape the dough pieces

   After 5–10 minutes, flatten each piece of dough slightly into a pancake, place a ball of filling in the center, gather the edges of the dough over the top in a "pouch" shape, and pinch firmly. Gently flatten the piece with your hands.

6. 06
   Step 6Let rest10 min

   Cover with plastic wrap again and let rest for 5–10 minutes.

7. 07
   Step 7Roll out the flatbreads

   Carefully roll out each piece into a thin flatbread approximately 25 cm in diameter.

8. 08
   Step 8Pan-fry the khychyn

   Fry on a dry skillet over medium heat on both sides until golden brown. Do not pierce the khychyn.

   Note

   The skillet must be absolutely dry, without any oil.

9. 09
   Step 9Brush with butter

   Brush the finished khychyn generously with melted butter.

   Butter