Balkar Khychyny

Knead a soft, slightly sticky dough and let it rest for 20 minutes under plastic wrap.

Boil the potatoes in salted water and pass them through a potato ricer.

Grate the cheese finely, or pass everything through a meat grinder, then combine the mixture with the potatoes.

Divide the filling into ~140g balls.

Divide the dough into 50-60g portions and cover with plastic wrap.

After 5-10 minutes, lightly flatten each piece of dough into a round, place a ball of filling in the center, gather the edges of the dough at the top like a pouch, pinch well to seal, and gently flatten with your hands.

Cover again with plastic wrap and let rest for 5-10 minutes.

Carefully roll out into a thin flatbread about 25 cm in diameter.

Cook on a dry skillet over medium heat on both sides until golden, making sure not to pierce the khychyn.