Potato and Cheese Khychins

Ingredients

• Wheat Flour 10 oz
• Milk 5 fl oz
• Water 0 fl oz
• Sugar 0 oz
• Salt 0 oz
• Dry yeast 0 oz
• Salad Potatoes 5 oz
• Suluguni Cheese 5 oz
• Imeretian cheese 0 oz
• Ghee 0 oz

Step-by-Step Guide

Step 1

Combine the flour and milk.

Step 2

Add water, sugar, salt, and yeast.

Step 3

Knead the dough until it no longer sticks to your hands. Shape it into a ball and let it rest for at least half an hour.

Step 4

Pass the boiled potatoes and cheeses through a meat grinder.

Step 5

Divide the dough into eight pieces, rolling each one into a ball. Roll each ball out to the size of a dessert plate.

Step 6

Take one rolled crepe and place the filling on it.

Step 7

Cover with a second pancake, seal the edges, and roll out the resulting pie into a thin pancake about the size of a 30 cm diameter frying pan.

Step 8

Fry the khychin in a hot, dry skillet. Start on one side until the pie begins to puff up. Puncture the bubble with a toothpick to release the air, then flip the khychin to cook on the other side.

Step 9

Grease a plate with melted butter, place the khychin on it, and brush the top with more butter.

Step 10

Cut into several wedges and serve.