Khychins on Kefir Dough

Karachais and Balkars have a national dish called khychiny - flat cakes with cheese, potatoes and herbs, sometimes with meat. The thickness is different - from thin to more lush. They are fried like in a dry frying pan and then greased with butter, and also fried in hot oil. We make the dough on sour milk, kefir, fermented baked milk or any fermented milk products.

Ingredients

• sour milk (kefir) 500 ml
• flour 650 g
• soda 1 tsp
• salt 1 tsp
• filling:
• mashed potatoes
• Mozzarella
• suluguni
• fried onions
• butter

Directions

1. Warm the kefir slightly, pour into a mixing bowl. Add flour gradually, stirring with a spoon. Add baking soda and salt, mix well. When it becomes difficult to stir with a spoon, put the dough on a floured table and begin kneading the dough, adding flour.
2. Knead the dough for a long time until it stops sticking to the hands and the table (15 minutes). Cover and rest for 30 minutes. Prepare all planned toppings. Cut off a piece of dough, roll it into a bun.
3. Roll out the cake on a floured table and add the filling (the same volume as the dough). Pinch everything at the top, flatten it a little and gently roll it into a thin (or thicker) cake. The filling in some places can break through the dough, that's okay.
4. Take the rolled flat cake and put in a dry preheated pan. Fry on both sides. Do not blush too much! Lubricate the hot cake with butter on both sides at once.
5. I did it differently. She melted butter over medium heat and fry the cakes right away in butter, without greasing them with sweat. Fold in a pile, covered with a towel.