John Myers
Khychiny – Russian Flatbread
The perfect khychiny – russian flatbread recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 1 kg Mozzarella
- Oil
- 250 ml Buttermilk
- 250 ml Water
- 1 tsp Salt
- 700 g Flour
- 500 g Yogurt
- Garlic
- Salt pepper
- I recently found the recipe and tested it with the kids. Simply delicious, requires a bit of dexterity, but you get really full for that. Well suited for recycling leftovers.
- Cook the potatoes either as jacket potatoes or as boiled potatoes.
- In the meantime, put the flour in a bowl. Add the salt, water and buttermilk and work into a smooth, not sticky dough. Let rest a little.
- Peel or drain the potatoes and let them cool. (Pre-cooked potatoes are good, then it’s faster now.)
- Finely mash the mozzarella with a fork. Mash the cooled potatoes and mix with the cheese. Season to taste with salt.
- Divide the filling and batter into 12 portions. Shape the dough into balls, flatten it a little on the floured work surface and pour a portion of the filling on top. Seal the dough around it and carefully press it flat. Use the floured rolling pin to roll out flat cakes about 5mm thick (or ‘massage’ them thinly with your hand).
- Don’t give up if it doesn’t work right away. The flatbreads taste good even with mistakes.
- DO NOT PLACE THE CREATING FLATS ON TOP OF OTHER! They are inseparable.
- Bake in hot oil in a pan on both sides until golden brown.
- Mix the yoghurt with the garlic, salt and pepper and serve with it.
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