15 Best Ways to Make Khychiny
Source: Qwartm, AdobeStockThere are so many varieties of flatbreads with fillings that you can go for months without repeating yourself. One such option is khychiny. Traditionally, they were baked over coals, later in an oven, and now all you need is a frying pan. Before serving, brush hot khychiny with butter! We're sharing 15 excellent recipes!
1. Khychiny with Suluguni on Kefir
Source: culture.ruYou can use any cheese for this recipe, but suluguni will make it especially delicious.
You will need: 400g flour, 250ml kefir, 1 tsp baking soda, 200g suluguni, 2 cloves garlic, 0.5 tsp salt, 20g herbs.
Preparation: Mix kefir, salt, and baking soda, and let stand for 5 minutes. Add sifted flour and knead the dough. Grate suluguni, add chopped herbs and crushed garlic.
Divide the dough into portions, roll into flatbreads, and place the filling on each. Fold all the edges to enclose the filling, and roll out the khychiny again to about 4mm thick. Fry them on both sides in a dry pan.
2. Khychiny with Matsoni on Water
Source: escapewithpro.comClassic khychiny are sure to please everyone!
You will need: 700g flour, 100ml water, 200ml matsoni, 200g feta cheese, 200g Adyghe cheese, 50g parsley, 50g cilantro, 1 tsp salt, 1 tsp baking soda.
Preparation: Mix water, matsoni, salt, and baking soda, add flour and knead the dough. Grate feta and Adyghe cheese, and add chopped herbs. Divide the dough into portions, roll out thin flatbreads, and place the filling. Fold the edges of the flatbreads to enclose the filling, and roll out thinly again. Fry the khychiny for a couple of minutes on each side.
3. Khychiny with Milk and Yeast
Source: kazzhol.kzYeast dough is also a very interesting option for khychiny.
You will need: 300ml milk, 700g flour, 1 pinch salt, 1 tsp sugar, 1 tbsp dry yeast, 1 tbsp vegetable oil, 20g butter, 200g hard cheese, 1 bunch herbs, 1 bunch green onions.
Preparation: Mix flour, salt, sugar, and yeast. Pour in warm milk and melted butter, and knead the dough. Finally, add vegetable oil and leave the dough in a warm place for about 30 minutes.
Grate the cheese and mix with chopped herbs. Divide the dough into portions, roll out thinly, and place the filling on each flatbread. Fold the edges to the center to hide the filling, and roll out the flatbread again to 4mm. Fry the khychiny on a dry pan on both sides.
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4. Khychiny with Cottage Cheese
Source: novyefoto.ruWe recommend using pressed, not granular, cottage cheese, and pressing it through a sieve.
You will need: 230g flour, 180ml kefir, 0.5 tsp each baking soda and salt, 200g cottage cheese, 1 bunch herbs, spices.
Preparation: Mix kefir, salt, and baking soda, and let stand for 5 minutes. Add flour, knead the dough, and let stand for another 10 minutes. Divide it into portions and roll into thin flatbreads.
Mix cottage cheese with spices and chopped herbs and place on the flatbreads. Fold the edges upwards, close the filling, and roll out the khychiny again. Fry them on both sides in a dry pan.
5. Khychiny with Potatoes
Source: minusremix.ruPerhaps the most hearty khychiny recipe possible. But boil the potatoes beforehand!
You will need: 250ml kefir, 2 cups flour, 0.5 tsp each baking soda and salt, 2 boiled potatoes, 2 cloves garlic, 70g feta, 50g butter, herbs.
Preparation: Mix dry ingredients, pour in kefir and knead the dough. Mash boiled potatoes with butter, add chopped herbs and crumbled feta.
Roll out the dough into thin flatbreads and place a little potato on each. Fold the edges upwards to enclose the filling. Roll out the khychiny again and fry them in a dry pan for a couple of minutes on each side.
6. Khychiny with Ayran
Source: allrecipesru.comYou might also know this recipe as Balkarian khychiny.
You will need: 500ml ayran, 4.5 cups flour, 1 kg cottage cheese, 1 bunch cilantro, 1 bunch dill, 1 bunch parsley, 2 cloves garlic, 2 chili peppers, 1 tsp each salt and baking soda, spices.
Preparation: Mix flour, salt, and baking soda, pour in ayran and knead the dough. Let it rest for half an hour, and in the meantime, mash the cottage cheese with a fork or press through a sieve. Add chopped herbs, crushed garlic, minced chili, and spices.
Divide the dough into portions and roll into flatbreads. Place the filling on each and pinch the edges into a pouch. Roll out the flatbreads again to about 4mm and fry the khychiny in a dry pan on both sides.
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7. Khychiny with Potatoes and Nettle
Source: syrspec.ruAn original blend of Caucasian and Russian traditions.
You will need: 400g flour, 200ml water, 1 pinch salt, 400g boiled potatoes, 40g nettle, 150g brined cheese, spices.
Preparation: Knead dough from flour, water, and salt, and leave it under cling film for half an hour. Pour boiling water over nettle for 10 minutes, pat dry, and chop the leaves. Mash potatoes into a puree, add nettle and grated cheese, season to taste.
Divide the dough into portions, roll into a circle, and place the filling on each. Gather the edges into a pouch to enclose the filling. Roll out the flatbreads again. Fry on both sides in a dry pan.
8. Khychiny with Spinach
Source: life.ruBesides regular cilantro and parsley, you can definitely use spinach.
You will need: 1 cup kefir, 2.5 cups flour, 1 pinch salt, 170g hard cheese, 40g spinach, 20g butter, spices.
Preparation: Knead dough from kefir, flour, and salt, and let stand for 20 minutes. Chop spinach, fry until soft in butter, and let it cool slightly. Mix with grated cheese and season.
Divide the dough and roll it into flatbreads. Place the filling on each, fold and join the edges, and roll out again. Fry the khychiny on both sides in a dry pan for a few minutes.
9. Khychiny with Meat
Source: yaplakal.comDepending on the desired consistency, chop the minced meat with a knife or, conversely, pass it through a meat grinder a couple of times.
You will need: 1 cup kefir, 250g flour, 1 tsp each salt and baking soda, 200g minced meat, 1 onion, 10g herbs, spices.
Preparation: Knead dough from kefir, flour, salt, and baking soda, and leave it under cling film for half an hour. Chop the onion and mix with minced meat, spices, and chopped herbs.
Divide the dough into portions, roll out thin flatbreads, and place a little minced meat in the center of each. Gather the dough into a pouch and roll out again to 4-5mm. Fry the khychiny on a dry pan on both sides.
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10. Khychiny with Cabbage
Source: klubvokrugsveta.ruFor this khychiny recipe, we recommend using yeast dough.
You will need: 300ml milk, 700g flour, 1 pinch salt, 1 tsp sugar, 1 tsp dry yeast, 2 tbsp vegetable oil, 200g cabbage, 200g Adyghe cheese, 2 eggs, spices, herbs, garlic.
Preparation: Dissolve sugar, salt, and yeast in warm water, and let stand for 5 minutes. Add sifted flour, knead a stiff dough, and leave in a warm place for 40 minutes. Divide it into portions and leave for another 20 minutes.
Finely shred the cabbage and lightly sauté in a pan until its volume reduces. Mix with grated cheese, chopped herbs, garlic, and spices to taste. Add beaten eggs.
Roll out pieces of dough into flatbreads and place the filling on each. Gather the edges into a pouch to enclose the cabbage, and roll out again to about 4-5mm. Fry the khychiny in a dry pan for a couple of minutes on each side.
11. Khychiny with Green Onions and Egg
Source: mirtesen.ruBoil the eggs beforehand so they have time to cool completely.
You will need: 300ml kefir, 700g flour, 3-4 boiled eggs, 1 tsp each salt, sugar, and baking soda, 50ml vegetable oil, 1 bunch green onions.
Preparation: Mix kefir with vegetable oil, and flour with sugar, salt, and baking soda. Knead the dough and leave it under cling film for 20 minutes. Divide into portions and roll out flatbreads.
Place a mixture of grated boiled eggs and chopped green onions on each flatbread. Gather them into pouches and roll out again. Fry the khychiny on a dry pan on both sides.
12. Khychiny with Mushrooms
Source: vkusno-raznosti.ruWe recommend cutting the mushrooms smaller, because khychiny should be thin.
You will need: 400g flour, 200ml water, 1 pinch salt, 300g mushrooms, 1 onion, spices.
Preparation: Knead dough from water, flour, and salt, and leave it for a while. During this time, finely chop the onion and mushrooms, fry until cooked, and season. Divide the dough into portions, roll out flatbreads, and place the filling on each. Join the edges into a pouch, and roll out again. Fry on both sides in a dry pan.
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13. Khychiny with Beet Greens
Source: hochu-hichin.ruAnd again, a very original version of green filling for khychiny!
You will need: 1 cup water, 3 cups flour, 2 tbsp vegetable oil, 1 tsp salt, 300g hard cheese, 150g cottage cheese, 1 bunch beet greens, 1 bunch herbs, spices.
Preparation: Knead a firm dough from water, flour, oil, and salt. Fry on a dry pan for a few minutes on each side. Finely chop beet greens and herbs, mix with grated cheese, cottage cheese, and spices.
Divide the dough into portions and roll out. Place a little filling on each flatbread, fold it inwards, and roll out again to 4mm. Fry the khychiny over medium heat on both sides.
14. Khychiny with Pumpkin
Source: mirtamalh.livejournal.comYou won't find this recipe in classic cookbooks, but be sure to try making it!
You will need: 400ml kefir, 600g flour, 1 tsp each baking soda and salt, 1-2 onions, 800g pumpkin, 20g butter, spices.
Preparation: Bake the pumpkin in the oven until soft and mash it into a puree. Finely chop the onion and fry in butter until golden. Mix the onion with pumpkin and season to taste.
Knead a firm dough from kefir, salt, baking soda, and flour. Divide into portions, roll out, and place the filling on each flatbread. Fold the edges to the center to enclose the filling, and roll out again. Fry the khychiny on both sides in a dry pan.
15. Khychiny with Tomatoes and Cheese
Source: dzen.ruMozzarella, suluguni, or a similar cheese to your taste will work well.
You will need: 1 cup water, 3 cups flour, 2 tbsp vegetable oil, 1 tsp salt, 3 tomatoes, 1 bunch basil, 300g brined cheese.
Preparation: Knead dough from water, vegetable oil, flour, and salt, and let stand for 10 minutes. Finely chop tomatoes, mince basil, and mix with grated cheese. Roll out the dough into thin flatbreads and place the filling on each. Join the edges into pouches and roll out again with the filling inside. Fry the khychiny on a dry pan on both sides.
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