Khychiny with potatoes and cheese in a frying pan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Prepare the dough. Pour flour and salt into a large container and mix. Add water little by little while kneading the dough. It may take more or less water than stated in the recipe, depending on the type of flour. Knead the dough. It should not be too soft, but not too tight (about the same as dumpling dough). Wrap the dough in cling film or put it in a plastic bag and leave to brew. This will make the dough more elastic.

2. STEP 2

   

   While the dough is resting, prepare the filling. To do this, peel the potatoes and boil until fully cooked.

3. STEP 3

   

   While the potatoes are cooking, fry. Chop the onion finely and lightly fry in butter until browned.

4. STEP 4

   

   Make a homogeneous puree from the finished potatoes, try to avoid any lumps. Mix the roast and puree.

5. STEP 5

   

   Grate the cheese. You can use absolutely any cheese according to your taste. The recipe used 50 grams of hard Gouda cheese and 100 grams of brine cheese.

6. STEP 6

   

   Add cheese to mashed potatoes and mix everything well until smooth. Taste the filling; if necessary, add a little salt to taste.

7. STEP 7

   

   Knead the finished dough well again and cut into approximately equal pieces (6-7 pcs.)

8. STEP 8

   

   Roll out a piece of dough into a flat cake about 4-5 millimeters thick. Cover the remaining pieces of dough with cling film or a bag so that the dough does not dry out.

9. STEP 9

   

   Roll the filling into a ball in your hands (2 tablespoons of mashed potatoes with cheese) and place in the center of the flatbread.

10. STEP 10

    

    Gather the edges of the dough with your fingers, pinching them on top of the ball.

11. STEP 11

    

    You should end up with a bag like this. Lightly press it down on top with your palm, turn it seam side down and, using a rolling pin, roll it out again into a flat cake, no more than 5 mm thick.

12. STEP 12

    

    Heat a dry frying pan and fry Khychin on both sides until golden brown. While the flatbread is fried, prepare the next Khychin. Or, as an alternative, you can cook all the flatbreads at once and then fry them.

13. STEP 13

    

    Remove the finished Khychin from the frying pan, place in a shallow plate and generously grease with butter. Place the second and subsequent Khychins on top in a pyramid, also greasing each flatbread with butter. The flatbreads can be cut into 4 pieces using a large thin knife.

Comments on the recipe

lara

01.12.2023

4.6

The recipe is reminiscent of kastybay with potatoes. The dough is kneaded with milk. A hearty snack.

Moderator Ksenia

01.12.2023

4.8

In addition to the porridge, I prepared khychyna with potatoes and cheese in a frying pan for breakfast. I like to make these stuffed flatbreads in the morning, because you can not only eat them for breakfast, but also give them as a snack to your husband at work or to your child at school. I used premium flour. About 180 ml of water for the test was enough for me. The dough for khychins turns out to be very tender, soft and elastic. I “rested” it for about 20 minutes. The filling for the khychins turns out aromatic, it itself is very tasty. For the filling, I took 100 grams of mozzarella (it didn’t grate well, so I just grated the cheese with my fingers) and 40 grams of Russian cheese. I divided the dough into eight parts. The cakes are formed very easily and simply, since the edges of the blank circles are perfectly held together. I fried the flatbreads in a dry cast-iron frying pan over medium heat for about 3-3.5 minutes. The khychins turned out very tasty and satisfying. The filling in them is amazingly tasty. Cheese goes well with mashed potatoes. It turned out very tasty. Zhemchuzhina, thank you very much for the recipe!

Tasha.

01.12.2023

4.9

I’ve never cooked, I keep looking at similar recipes and can’t decide, but I think it’s incredibly delicious!