Karachay-Balkar Khychiny with Potato and Cheese

What you need

• 400 g (3 cups) all-purpose flour
• 125 ml (1/2 cup) kefir
• 125 ml (1/2 cup) water, lukewarm
• 1 tsp salt, for the dough
• 1/2 tsp baking soda
• 400 g (14 oz) potatoes, peeled
• 300 g (10 oz) Adyghe cheese, or a mix of feta and mozzarella
• 60 g (4 tbsp) butter, melted, for brushing

Method

Restated from the original video

1. 1

   Stir the salt and baking soda into the kefir and water. Add the flour and mix into a soft dough.

2. 2

   Knead for about 8 min, until smooth, elastic and no longer sticky. Cover and rest for 30 min.

3. 3

   Meanwhile, cut the potatoes into chunks and boil in salted water until very tender, 15-20 min.

4. 4

   Drain and mash the potatoes while hot until completely smooth. Any lumps will tear the dough later.

5. 5

   Grate the cheese and mix it into the warm potatoes. Taste and add salt only if the cheese is mild.

6. 6

   Divide the dough into 8 balls and the filling into 8 equal portions.

7. 7

   Flatten a ball of dough in your palm into a disc, set a portion of filling in the center, then gather the edges over it and pinch shut.

8. 8

   Press the filled ball flat with your fingers, seam side down, then roll it gently on a floured surface to a 20 cm (8 in) round about 4 mm thick.

9. 9

   Heat a dry cast-iron frying pan over medium heat. Cook one flatbread for 1-2 min per side, until brown spots appear. Prick any large bubble with a fork.

10. 10

    Brush each hot flatbread generously with melted butter and stack them under a clean towel to stay soft.

11. 11

    Serve warm, cut into wedges.

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