Composition / ingredients
Cooking method
In a bowl, sift flour, put salt, pour mineral water and kefir, knead the dough. Let him lie down for 20-30 minutes. The consistency of the dough should be elastic, elastic.
Let's do the filling: grate the cheese, grind the pre-washed and dried dill.
We divide the dough into 10 equal parts, each of which is shaped like a bun. Roll out the buns into thin cakes. We put the filling in the center of the tortillas, lift the edges of the dough and form a closed bag, carefully sealing the edges. Each bag is rolled into a layer with a diameter of about 15 cm and a thickness of 4 mm. We do this very carefully so as not to tear the dough.
Fry the hychines in a small amount of vegetable oil. When the cake swells, it will be a signal that it needs to be turned over. The same applies to the reverse side - after the flatbread is bloated, it must be removed from the pan.
We lubricate the finished hychines with melted butter, stack them on top of each other, cut them into 4 parts and serve them to the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Mineral water - 0 kcal/100g
- Adyghe cheese - 240 kcal/100g
