Hingalsh

Wheat tortillas stuffed with pumpkin - a traditional dessert of Chechen cuisine

Ingredients

• 600-800 g wheat flour
• 350 ml kefir (water, yogurt)
• 1/2 tsp salt
• 1/2 tsp soda
• 1 kg pumpkin
• 5 tbsp sugar
• 250 g butter

Directions

1. Wash the pumpkin, remove the seeds, cut into slices. Put in a saucepan, pour water and boil until tender. You can check the readiness of the pumpkin with a fork. Separate the pulp with a tablespoon and knead it. Or grind to a puree state with a blender. Add salt and sugar. If the puree is thin, simmer for about 10 minutes, stirring all the time with a spatula.
2. Prepare dough for hingalsh. Sift flour, make a depression in the center. Pour soda into kefir. It is necessary to use warm kefir (yogurt). Pour into flour and knead the dough. The dough should be very soft, pliable, even watery.
3. Put the dough on the table, form soft uniform cakes, sprinkling with plenty of flour on your hands. With the help of a large amount of flour, transform the dough blank with palms and fingers into a flat cake with a large amount of flour, and then roll it out very thinly - 1-2 mm.
4. Step 4
5. Put the pumpkin filling on half of each flatbread, cover with the second half (according to the cheburek principle). Press the edges with your fingers and level them “under the plate” for a perfectly straight edge. You can use a curly dough knife or a round pizza knife.
6. Preheat a frying pan. Fry the tortillas without oil on each side over high heat until light brown specks appear.
7. After baking, rinse the cakes in hot water (which only your fingers can withstand) and generously grease / pour over melted butter or ghee.