Balkar Khychiny with Cheese and Potato

For the dough

• Flour 400 g
• Water 200 g
• Salt 0.5 tsp
• Corn oil 1 tbsp

For the filling

• Potatoes 350 g
• White cheese (feta/bryndza) 300 g
• Sulguni cheese 200 g (or mozzarella, gouda)
• Salt
• Black pepper

To serve

• Butter 50 g

Method

1. 1.Chop the potatoes, boil until tender, and mash.
2. 2.Knead a smooth dough with flour, water, and salt, adding corn oil to prevent sticking. Knead for 5 minutes, cover, and let rest for 30 minutes.
3. 3.Squeeze excess liquid from the white cheese if needed and grate both cheeses. Mix into the mashed potatoes and season with salt and black pepper.
4. 4.Divide the dough into balls, roll out slightly, place a portion of filling in the center, and gather the edges to seal.
5. 5.Gently flatten each stuffed ball with your hands and let rest for 5–7 minutes so the dough adjusts to the filling.
6. 6.Carefully roll out each ball to about 10–12 cm in diameter.
7. 7.Cook in a preheated dry skillet over medium heat on both sides; poke gently when they puff up.
8. 8.Transfer to a plate and generously brush with butter while hot.

Notes

• If the cheese is watery, be sure to squeeze it thoroughly beforehand to prevent the dough from tearing.
• If the dough tears during rolling, you can place them on parchment paper and bake them in the oven instead.