Potato and Cheese Flatbreads

Boil the potatoes in salted water, drain thoroughly, and mash until smooth with no lumps.

Add grated cheese, butter, salt, and pepper to the hot mash, mix until uniform, and let cool.

Roll the filling into 75-80 g balls.

Add salt, flour, and baking soda to room-temperature kefir, knead into a very soft, sticky dough, and let rest for 15-20 minutes.

Divide the dough into 40 g balls and let them rest under plastic wrap for 10-15 minutes.

Flatten each dough ball, enclose a filling ball inside it, and let rest for about 15 minutes.

Roll out the filled dough ball thinly to a diameter of 24-25 cm.

Cook the flatbreads in a dry skillet on both sides.