Cooking time
1 h. 30 min.
Serves
6
Cuisine
Caucasian
Difficulty
Categories
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About this recipe
Discover the taste of the Caucasus with these aromatic khychins! Tender flatbreads with a juicy filling of potatoes, feta cheese, and fresh herbs will make an ideal breakfast, lunch, or dinner. Prepare this dish to delight yourself and your loved ones with a true culinary masterpiece.
Ingredients list
Total ingredients: 10
Serves:
Butter 82.5% - 70 g
For dough:
Wheat flour - 250 g
Water - 150 ml
Refined vegetable oil - 1 tbsp.
Salt - 3 g
For filling:
Bulgarian cheese - 350 g
Potato - 350 g
Greenery - 60 g
Ground black pepper - to taste
Salt - to taste
Nutrition facts
Serves:
🥓
Fat
151г
🍚
Carbohydrates
286г
🥩
Proteins
105г
🔥
Kcal
Daily values
Preparation steps
Step 1
Thoroughly wash the potatoes, peel them, and cut them into medium-sized pieces. Cover with water and boil until fully cooked, which should take 20-25 minutes. Remember, there's no need to salt the potatoes at this stage.
Step 2
Divide the cooled filling into 6 portions as well, each weighing approximately 125 grams. Roll each portion into a ball. Now you can begin shaping the appetizing khychins with cheese and herbs.
Step 3
Roll out a ball of dough on a floured surface into a small flatbread. Place a ball of filling in the center of the flatbread. Gently lift the edges of the dough, gather them at the top, and firmly pinch them over the ball so that the filling is completely covered by the dough.
Step 4
Gently flatten the resulting ball with your palms, first on one side, then flip the dough, sprinkle with flour, and flatten it a little more with your hands. When the dough reaches a diameter of 10-12 cm, set it aside to rest briefly and move on to the next one.
Step 5
Once all the filled flatbreads are ready, take the first one, dust it with flour, and gently roll it out with a rolling pin into a thin khychin, 22-24 cm in diameter. Use the size of your frying pan as a guide.
Step 6
Bake the khychiny with cheese and herbs in a dry pan over medium-high heat. Once the bottom of the khychin is browned, carefully flip it over. At this point, the khychin will puff up. Pierce it in the middle with a knife to release excess air.
Step 7
Continue baking the khychyny one by one on a dry pan, stacking them on a plate and generously buttering each one. Serve the khychyny hot to savor their unique flavor.
For dough:
Step 1
While the potatoes are cooking, prepare the dough for the khychins. Sift the flour into a deep bowl, then add salt. Make a well in the center of the flour mound and pour in the water and vegetable oil. Knead until a uniform dough is formed. It will be quite soft and sticky, so it's best to use a mixer for convenience.
Step 2
Cover the bowl with the dough with plastic wrap or a damp towel and let it rest for about half an hour. During this time, while the potatoes and filling are being prepared, gluten will develop in the dough, making it more elastic and pliable.
Step 3
Place the rested dough on a floured work surface, knead lightly, and divide into 6 equal portions, each weighing approximately 70 grams. Roll each piece into a ball. Keep the balls covered with plastic wrap to prevent them from drying out.
For filling:
Step 1
Thoroughly wash the herbs (parsley, dill, cilantro) in water and pat them dry with paper towels. Finely chop them, removing any tough stems. Mash the soft feta cheese with a fork. If the feta is firm, grate it.
Step 2
Drain the water from the cooked potatoes and mash them into a puree using a potato masher. Add the feta cheese to the still-hot potatoes and mix thoroughly. For a smoother consistency, you can use a blender.
Step 3
Add chopped herbs to the cheese and potato filling, season with freshly ground black pepper. Mix the mixture thoroughly until smooth. Taste and add salt if necessary.
Enjoy your meal!
Follow the instructions step by step