Balkarian khychyns

Step-by-step cooking

1. Step 1:

   

   Wash the potatoes under running water, rubbing the tubers with a dish sponge. After that, it will be impossible to use the sponge for its intended purpose. Transfer the tubers to a saucepan with cold drinking water and put them to cook over medium heat. After about half an hour from boiling (it may take a little more or less time), pierce the tubers with a knife. If they are soft, then you need to drain the water and leave the potatoes to cool.

2. Step 2:

   

   Sift premium wheat flour into a bowl so that the dough is not faded. Add salt and soda.

3. Step 3:

   

   Extinguish the soda with lemon juice. This is necessary for the release of carbon dioxide.

4. Step 4:

   

   Gradually add warm boiled water, stirring the dough. The main thing here is not to make the dough cool. It should stick to your hands at first, but during the kneading process (about 15 minutes) become elastic.

5. Step 5:

   

   Roll up the ball, cover with a towel and leave to rest for 20 minutes.

6. Step 6:

   

   Peel the cooled potatoes and mash them with a pusher.

7. Step 7:

   

   Grate Suluguni on a fine grater and combine with potatoes. Traditionally, the proportions of the filling are 1:1. But you can add more cheese and less potatoes, or vice versa.

9. Step 8:

   

   Try the filling. If necessary, add salt to taste.

10. Step 9:

    

    Roll the dough into a sausage and cut into six equal parts. Dust the table and rolling pin with flour so that the dough does not stick, and roll out thin round cakes from it. In the middle, put a tablespoon of filling with a slide.

11. Step 10:

    

    Gather the edges of the dough into the center, forming a pouch. Pinch the edges securely.

12. Step 11:

    

    Turn the workpieces seam down. And roll out the hychines as thinly as possible, but so that the dough does not break through. Pay special attention to the edges. There is the highest risk of breaking the dough. The diameter of my hychins turned out to be about ten centimeters.

13. Step 12:

    

    Heat a dry non-stick frying pan (without oil) over medium heat. Put the hychines to fry for about a couple of minutes. The time may vary. Focus on the appearance of a ruddy crust.

14. Step 13:

    

    With a spatula, turn the hychines over and fry on the other side for another two to three minutes.

15. Step 14:

    

    Ready-made hychines are stacked on a plate and each is smeared with sunflower oil.