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Hychin
Hychin
0 Likes
Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Balkar filled flatbread from the Caucasus mountains, served with garlic dill sauce.
Ingredients:
  • 2.25 pounds potatoes, unpeeled
  • 5.3333334922791 cups all-purpose flour
  • 1 cup buttermilk
  • 1 cup room-temperature water
  • 1 teaspoon salt, plus more as needed
  • 2.25 pounds fresh mozzarella cheese, shredded
  • 0.25 pound butter, melted
Instructions:
  • In a large pot, simmer potatoes in salted water until tender, approximately 20 minutes. Drain before serving.
  • In a bowl, mix flour, buttermilk, water, and 1 teaspoon salt. Use a fork to whisk the ingredients until the dough thickens, then knead by hand vigorously for at least 10 minutes. Cover the dough and let it rest for at least 30 minutes.
  • Mash the peeled boiled potatoes in a bowl, then mix in mozzarella cheese until well combined. Season with salt to taste if needed. Shape the mixture into 12 equal-sized balls and place on a plate or baking sheet, covering them.
  • Shape the dough into 12 smaller balls compared to the filling balls. Arrange them on a plate or baking sheet and cover.
  • Flatten 1 piece of dough into a small circle. Add a ball of filling in the center, then fold the edges of the dough over to encase the filling. Repeat with the rest of the dough and filling.
  • Heat a dry, heavy-bottomed frying pan over medium heat. Have melted butter ready in a nearby bowl. Sprinkle flour generously on your work surface. Begin gently rolling out the dough ball; it may be tough initially. Be cautious not to apply too much pressure to prevent tearing; aim for a 1/4-inch thick circle.
  • Add the hychin to the hot pan and fry until golden-brown spots form, which should take around 2 minutes. Use a knife to deflate if needed, then flip and cook for another 2 minutes. Generously brush with butter, transfer to a plate, and repeat with the rest of the balls, stacking the cooked hychin on the plate.
  • Slice the entire zucchini stack into 8 pie-shaped pieces.

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