Balkarian Khychyny
Balkarian Khychyny
Ingredients
For the Dough
- 250 ml water, room temperature
- 250 ml milk, cold
- 1 teaspoon salt
- 5 teaspoons vegetable oil
- 650 g flour
For the Filling
- 2 kg potatoes
- 1 kg cheese, 50% brine cheese, 50% mozzarella (adjust quantity based on saltiness)
For Serving
- as needed melted butter
Instructions
- 1
In a large bowl, combine room temperature water, cold milk, salt, and vegetable oil. Gradually add flour, kneading a soft, slightly sticky dough. Knead the dough until smooth.
⏱️ 10 min
- 2
Cover the kneaded dough with plastic wrap and let it rest at room temperature for 20 minutes.
⏱️ 20 min
- 3
While the dough rests, prepare the filling. Peel the potatoes, cut them into large pieces, and boil them in salted water until tender. Drain the water and pass the hot potatoes through a potato ricer.
⏱️ 15 min
- 4
Grate the cheese on a fine grater. If using brine cheese and mozzarella, mix them. If desired, you can pass the potatoes and cheese through a meat grinder for a more uniform consistency. Combine the mashed potatoes with the grated cheese and mix well until a homogeneous mass is obtained. Taste the filling and add more salt if necessary.
⏱️ 10 min
- 5
Divide the prepared filling into balls, each weighing approximately 140 g.
⏱️ 5 min
- 6
Divide the rested dough into pieces weighing 50-60 g each. Cover the dough pieces with plastic wrap to prevent them from drying out.
⏱️ 5 min
- 7
5-10 minutes after dividing the dough, take one piece of dough and gently flatten it into a disc. Place a ball of filling in the center of the disc.
⏱️ 5 min
- 8
Gather the edges of the dough upwards, forming a "pouch," and seal well so that the filling is completely enclosed. Gently flatten the prepared piece with your hands, shaping it into a disc.
⏱️ 5 min
- 9
Repeat steps 7 and 8 with all remaining dough pieces and filling. Cover the prepared pieces with plastic wrap and let them rest for another 5-10 minutes.
⏱️ 10 min
- 10
Carefully roll out each prepared piece into a thin round flatbread approximately 25 cm in diameter. Try to roll evenly to avoid tearing the dough.
⏱️ 15 min
- 11
Heat a dry frying pan over medium heat. Place the khychyn on the pan and fry on both sides until golden brown. Do not pierce the khychyn during frying to prevent the filling from leaking out.
⏱️ 20 min
- 12
Immediately and generously brush the cooked khychyny with melted butter. Serve hot.
⏱️ 5 min
Kitchen Tools
Balkarian Khychyny
For the Dough
- 250 ml water, room temperature
- 250 ml milk, cold
- 1 teaspoon salt
- 5 teaspoons vegetable oil
- 650 g flour
For the Filling
- 2 kg potatoes
- 1 kg cheese, 50% brine cheese, 50% mozzarella (adjust quantity based on saltiness)
For Serving
- as needed melted butter
Instructions
- 1
In a large bowl, combine room temperature water, cold milk, salt, and vegetable oil. Gradually add flour, kneading a soft, slightly sticky dough. Knead the dough until smooth.
⏱️ 10 min - 2
Cover the kneaded dough with plastic wrap and let it rest at room temperature for 20 minutes.
⏱️ 20 min - 3
While the dough rests, prepare the filling. Peel the potatoes, cut them into large pieces, and boil them in salted water until tender. Drain the water and pass the hot potatoes through a potato ricer.
⏱️ 15 min - 4
Grate the cheese on a fine grater. If using brine cheese and mozzarella, mix them. If desired, you can pass the potatoes and cheese through a meat grinder for a more uniform consistency. Combine the mashed potatoes with the grated cheese and mix well until a homogeneous mass is obtained. Taste the filling and add more salt if necessary.
⏱️ 10 min - 5
Divide the prepared filling into balls, each weighing approximately 140 g.
⏱️ 5 min - 6
Divide the rested dough into pieces weighing 50-60 g each. Cover the dough pieces with plastic wrap to prevent them from drying out.
⏱️ 5 min - 7
5-10 minutes after dividing the dough, take one piece of dough and gently flatten it into a disc. Place a ball of filling in the center of the disc.
⏱️ 5 min - 8
Gather the edges of the dough upwards, forming a "pouch," and seal well so that the filling is completely enclosed. Gently flatten the prepared piece with your hands, shaping it into a disc.
⏱️ 5 min - 9
Repeat steps 7 and 8 with all remaining dough pieces and filling. Cover the prepared pieces with plastic wrap and let them rest for another 5-10 minutes.
⏱️ 10 min - 10
Carefully roll out each prepared piece into a thin round flatbread approximately 25 cm in diameter. Try to roll evenly to avoid tearing the dough.
⏱️ 15 min - 11
Heat a dry frying pan over medium heat. Place the khychyn on the pan and fry on both sides until golden brown. Do not pierce the khychyn during frying to prevent the filling from leaking out.
⏱️ 20 min - 12
Immediately and generously brush the cooked khychyny with melted butter. Serve hot.
⏱️ 5 min