Khychiny panfried flatbreads with filling. How often have you tried making them and failed: edges tear, filling peeks out, or if you manage to roll it out, you get a thick and rubbery flatbread after cooling, or even if it's thin, it doesn't puff up on the pan? Is it a scam or were you just not told something? Familiar? Then this video is definitely for you, I tried to gather all the subtleties of making stuffed flatbreads so that you get it right the first time! Yes, I do not claim to have the original recipe, just sharing what I have learned from my experience, and I do have experience making these flatbreads (we just love them very much!).
Khychiny are thin flatbreads on a pan, and there are two types: Balkar (water, flour, and salt) and Karachai (softer, fluffier dough with the addition of kefir, ayran, or sometimes milk). Today we are going to tackle the second variant of these popular flatbreads. Karachai flatbreads can also be fried in oil, but we will make a less caloric option without the oven and without fat. The filling for such flatbreads can vary, and its choice determines the name, for example, flatbreads with potatoes and cheese are called Gardosh Khychin. "Gardosh" translates to potato. There are also similar flatbreads in other national cuisines, such as Chudu or Chapalgash, do you know the difference? Write about it!
Ingredients in spoons, cups, exact grams
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✅ Stepbystep recipe with photo description, how to make Khychiny with potatoes and cheese in a pan, see on our website https://edanalyuboivkus.ru/vserecept...

*Cup volume 200 ml
✅Dough on kefir:
flour – 500 g = slightly less than 4 cups*
baking soda – 5 g = 0.5 tsp
salt – 5 g = 0.5 tsp
thick kefir (4%) – 450 (+/) g = 2 cups* + 2.5 tbsp
✅Filling for Khychin:
boiled potatoes – 600 g = 45 mediumsized pieces
cheese – 350400 g = 1.52 cups*
salt to taste
✅Additionally:
butter 5070 g

❗ Yield: 10 pieces
⏲Cooking time for one flatbread on the pan: 22.2 minutes

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