Dagestani Chudu, Thin Flatbreads Stuffed with Potato and Cheese

What you need

• 300 g (2 1/2 cups) all-purpose flour
• 200 ml (3/4 cup) kefir, room temperature
• 1 tsp baking soda
• 1 tsp salt, 1/2 tsp for the dough, the rest for the filling
• 600 g (1 1/3 lb) potatoes, 5 medium, unpeeled
• 250 g (9 oz) farmer's cheese, Adyghe cheese works too
• 3 tbsp sour cream
• 1 handful dill, finely chopped
• 30 g (2 tbsp) butter, melted, for brushing

Method

Restated from the original video

1. 1

   Stir the baking soda into the kefir and leave it for 5 min, until it foams lightly.

2. 2

   Mix 1/2 tsp of the salt into the flour in a large bowl, pour in the kefir and stir to a shaggy dough.

3. 3

   Knead for 5 min, until the dough is smooth, elastic and no longer sticky. Cover it and let it rest while you make the filling, at least 30 min.

4. 4

   Boil the unpeeled potatoes until a knife slides in with no resistance, 25-30 min.

5. 5

   Drain the potatoes and peel them while still warm. Mash them dry, with no butter or milk.

6. 6

   Crumble the farmer's cheese very finely, then mix it into the potatoes with the sour cream, dill and the remaining salt until the filling is even.

7. 7

   Divide the dough into 8 equal pieces and roll each into a ball.

8. 8

   Roll one ball into a thin round about 12 cm (5 in) wide. Put one eighth of the filling in the center.

9. 9

   Gather the edges over the filling, pinch them shut and turn the bundle seam-side down.

10. 10

    Roll the bundle out gently from the center, to a flatbread about 20 cm (8 in) wide and 2-3 mm thick. Press lightly so the filling does not break through.

11. 11

    Heat a heavy dry frying pan over medium-high heat. Cook the flatbreads one at a time until brown spots appear, 1-2 min per side.

12. 12

    Brush each hot flatbread with butter, stack them on a plate and cover so they stay soft.

Imported from kartofan.org. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.