Hearty, simple and very tasty - what else do you need on Saturday or Sunday ?!
Ingredients for the dough:
1 glass of kefir
1 hour l. dry yeast
350 BC flour
2 hours l. Sahara
0.5 tsp l. salt
50 ml vegetable oil
egg
For filling:
0.5 kg potatoes
cheese (suluguni or whatever you like)
parsley
salt
How to cook:
1. Boil peeled or peeled potatoes until tender.
2. While the potatoes are boiling, you need to make the dough. To do this, beat an egg with sugar and salt, add kefir and butter. Kefir needs room temperature or lukewarm (warm up).
3. Pour yeast into the kefir mixture, mix and start adding the sifted flour. Knead the dough. It may take more or less flour, but the dough should not be tight in any case.
4. Transfer the dough to a bowl and tighten with cling film on top. Remove to a warm place for 1.5-2 hours. During this time, the dough should greatly increase in volume.
5. Mash boiled potatoes without skin in mashed potatoes, add salt to taste.
6. Finely chop the greens and mix with crumbled cheese. If possible, it is better to take suluguni.
7. Combine cooled mashed potatoes and cheese with herbs. Mix until smooth.
8. Divide the matched dough into 7-8 equal parts, roll them into balls and cover them with a film or a towel so as not to wind up.
9. One at a time, take out the balls of dough from under the film and flatten it with your hand into flat cakes, not too thin, if necessary dusting the surface for rolling the dough with flour.
10. Put the cheese-potato ball on the dough cake (also divide the filling by the number of dough pieces).
11. Gather the cake at the top into a knot, holding it together in the center, while pressing the dough down, shaping the washer.
12. You can leave the blanks with the filling on the table, under a film / towel, turning the seam down.
13. Remove each workpiece and first knead with your fingers, as far as possible, into a uniform thin circle with uniform movements in a circle from the center to the edge.
14. Then work with a rolling pin, rolling the dough with potatoes into the thinnest cake, using a thin layer of flour.
It is necessary to roll it out so thinly (thickness 3 mm) that in the end the filling should be visible.
It is important to do this very carefully, without sudden movements, so as not to damage the integrity of the dough and khychin.
15. Warm up a dry frying pan, preferably cast iron or with a thick bottom.
16. Put one khychin (ideally, if it is the size of a frying pan) and fry it on both sides over medium heat until golden brown.
Good luck to you!
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