AuthoradminDifficultyBeginnerMix flour, milk, water, sugar, salt and yeast, knead the dough until it stops sticking to your hands. Form a ball and leave it to rest for at least half an hour.
Pass the boiled potatoes and cheeses through a grinder, mix the mixture until smooth.
Divide the dough into eight parts, roll each into a ball, roll out each ball to the size of a dessert saucer. Take one rolled out pancake, put the filling on it, cover it with a second pancake, seal the edges and re-roll the resulting pie into a thin pancake the size of a frying pan with a diameter of about 30 cm.
Fry the khychin in a hot dry frying pan. First on one side until the cake begins to puff up. Pierce the bubble with a toothpick, release the air and turn the khychin over to the other side.
Grease the plate with melted butter, lay out the khychin, and also coat the top with butter. Cut into several wedges and serve.
Ingredients
Directions
Mix flour, milk, water, sugar, salt and yeast, knead the dough until it stops sticking to your hands. Form a ball and leave it to rest for at least half an hour.
Pass the boiled potatoes and cheeses through a grinder, mix the mixture until smooth.
Divide the dough into eight parts, roll each into a ball, roll out each ball to the size of a dessert saucer. Take one rolled out pancake, put the filling on it, cover it with a second pancake, seal the edges and re-roll the resulting pie into a thin pancake the size of a frying pan with a diameter of about 30 cm.
Fry the khychin in a hot dry frying pan. First on one side until the cake begins to puff up. Pierce the bubble with a toothpick, release the air and turn the khychin over to the other side.
Grease the plate with melted butter, lay out the khychin, and also coat the top with butter. Cut into several wedges and serve.