Khychiny with potatoes in a frying pan

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make khychin on kefir with potatoes in a frying pan? Prepare the necessary ingredients. It's better to start by preparing the dough. Take the highest grade flour. Kefir is suitable for any fat content, but keep in mind that the amount of flour depends on the moisture content and fat content of kefir. I have kefir with a fat content of 3.2%. Kefir should be at room temperature, so take it out of the refrigerator in advance.

2. STEP 2

   

   Pour room temperature kefir into a bowl. Add baking soda and salt and stir. Due to the reaction of soda with kefir, an acid-base reaction will occur, so the mixture will foam and increase in volume. Read about all the nuances of working with soda in a separate article, link at the end of the recipe.

3. STEP 3

   

   Pour the sifted flour into the kefir mixture. Knead into a soft, fluffy, elastic, homogeneous dough, adding more flour if necessary. Please note that you may need more or less flour. But don't rush to flour the whole dough trying to get rid of stickiness. Otherwise, the dough will become rubbery and unyielding. It is better to sprinkle the table and rolling pin with flour when rolling. The dough itself will take as much as it needs.

4. STEP 4

   

   Roll the dough into a ball, wrap in cling film and leave to rest for 30 minutes.

5. STEP 5

   

   In the meantime, get busy with the filling. If you wish, you can add a little grated cheese or cottage cheese to the filling.

6. STEP 6

   

   Peel the potatoes, cut into cubes and boil in salted water until tender.

7. STEP 7

   

   Wash the parsley and dill, shake off moisture and finely chop. If you wish, you can replace or supplement with other herbs, such as green onions, cilantro, or use a mixture of different herbs.

8. STEP 8

   

   Mash the potatoes with a potato masher. If you wish, you can add a small piece of butter.

9. STEP 9

   

   Add chopped herbs, pressed garlic, salt and pepper to the potatoes and stir.

10. STEP 10

    

    Divide the dough into 6 equal parts. For me, each part turned out to be 92-94 g.

11. STEP 11

    

    Mash each part with your hands into a small cake. Place a little potato filling in the center. Pinch the edges of the dough so that the filling is inside.

12. STEP 12

    

    Place the dough seam side down and carefully roll it into a flat cake about 5 mm thick. Rolling out the dough is very easy, it is very elastic and does not tear.

13. STEP 13

    

    Heat a dry frying pan over medium heat. Read about how to choose the perfect frying pan in a separate article, link at the end of the recipe. Place the workpiece in a frying pan and fry on both sides until golden brown. Fry the rest of the khychin in the same way.

14. STEP 14

    

    To lubricate the finished khychin, take a little butter.

15. STEP 15

    

    Generously grease the finished khychin with potatoes with butter, stack them on top of each other and serve. Bon appetit!

Comments on the recipe

Best

22.10.2023

4.8

I know a similar recipe - kystyby with potatoes. Hearty and tasty flatbreads too.

Neujelia

22.10.2023

4.8

I love khichina! I tried them for the first time once in the mountains in Dombai, and suddenly I found your recipe, in the refrigerator there are just potatoes, kefir and even matsoni - it’s time to have a light Caucasian breakfast - hot flatbreads from the heat! I really liked that they were cooked without oil in a frying pan (I used a cast iron frying pan, the effect was as if they were being baked in an oven). And it’s great that you didn’t even need eggs for the dough. During the frying process, they resembled pita or Indian flatbreads - as if with a “pocket” inside. I added spices to the filling, I love pepper and basil!! For the experiment, I made a couple of khychins with apples. I think it will be very tasty with pumpkin. For my taste, the thinner you roll out the dough, the better! Thank you for such a simple and tasty recipe for your favorite dish!

nata

22.10.2023

4.5

Khychiny with potatoes in a frying pan turns out rosy and creamy with a pleasant taste and aroma. The whole family really liked them, my husband even took a few of them to work, and the children kept asking for more. The next day, before serving, I heated the cooled khychin in a frying pan, but for speed, you can do this in the microwave. Next time I’ll experiment with the fillings, add more herbs, cheese or cottage cheese, but my husband asked me to make them with minced meat. I have a feeling I will be making them often from now on!