Balkarian khychins with cheese and potatoes

Ingredients:

Glass - 250 ml

Dough: 1/2 cup kefir (sour milk) 1/2 cup water 2.5-3 cup flour 1 tsp. salt 1/2 tsp. soda

Stuffing: 4 pcs. medium potatoes 300 gr. cheese (cheese or cheese mixture) herbs (optional) salt.

1. Mix the kefir, water, salt, baking soda (unbleached) and add just enough flour to make a soft dough. Knead well, you can even beat it on the table a little. The dough should be soft, elastic, not sticky to hands.

2. Cover and leave it alone while the filling is cooking

3. Boil the potatoes until soft, drain the water and, while they are hot, mashed potato them well without lumps. It is very important to have a homogeneous puree, as lumps will tear the dough and you will not be able to roll out tortillas thinly. Therefore, it is even better to put the potatoes through a meat grinder immediately along with the cheese.

4. Grate the cheese and add to the hot mashed potatoes. Stir

5. Add finely chopped greens (dill, parsley) and salt if the cheese is not salty enough.

The filling should not be less than the dough (by volume)

6. Divide the dough into balls Ø 4-5 cm (I had 12 pieces). And divide the filling into the same number of pieces. Roll out a small piece of dough and put the filling in the middle.

7. Bring together and pinch the edges of the dough over the filling.

8. Use your fingers to make a scone out of the resulting ball.

9. Carefully, without sudden movements, roll it out with a rolling pin to a thickness of 3-5 mm on a flour-strewn table.

10. Put the cake on a hot dry frying pan (preferably cast-iron) and bake on medium heat. It is not necessary to grease the pan with oil.

11. After 1 to 2 minutes, flip to the other side and bake the same amount more. If tortilla starts to puff up a lot (like a chapati), poke it with something sharp.

12. Butter the ready hot khychiny immediately and put them in a closed container (for example, in a pan) and cover with a towel. This way they stay warm until served and become soft and delicious.