Balkar Khychiny

Peel the potatoes, cut them into small pieces, cover with water, and boil until tender. Drain the water and mash into a purée without adding butter or milk.

Add a little salt and black pepper to the potatoes, keeping the saltiness of the cheese in mind.

Coarsely grate the bryndza and suluguni cheeses, combine with the mashed potatoes, and gently mix until uniform.

For the dough, combine the flour and salt in a bowl, pour in the water, and knead into a soft dough. At the end, add the vegetable oil and knead until smooth.

Cover the dough and let it rest for 30 minutes.

Divide the filling into 9 balls of 192 g each. Divide the dough into 9 balls of 122 g each.

Roll out a dough ball slightly (10–12 cm), place the filling in the center, gather the edges of the dough on top, and carefully form a ball. Press down slightly and let the piece rest for 1–2 minutes.

Roll the piece out into a flatbread about 8 mm thick (to fit the size of your skillet).

Cook the khychiny in a well-preheated dry skillet over medium heat until golden spots appear, then flip. After flipping, gently pierce the flatbread to let the steam escape.