Khychiny with greens

Khychins are national Caucasian flatbreads, which are generously greased with butter when served. They are quite filling. The largest khychin in the world was prepared in 2010 in Kabardino-Balkaria during one of the festivals. Its diameter was 3.3 m. In the Caucasus, Khychin recipes are passed down from generation to generation, and each housewife has her own cooking secrets. Classic khychins are cooked in water and filled with herbs and cheese. In ancient times, khichins were cooked on coals, but now they are fried in a frying pan.

1. Calories
   224,81 kcal
2. Protein
   9,73 gram
3. Fat
   7,95 gram
4. Carbohydrates
   28,08 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 12 serving:

1. Wheat flour bakery

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   700 g
2. Water

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   100 ml = 100 g
3. Salt

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   1 tsp. = 7 g
4. Soda

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   1 tsp. = 5 g
5. Matsoni

   ---

   
   200 ml = 200 g
6. Brynza

   ---

   
   200 g
7. Adyghe cheese

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   200 g
8. Cinza

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   50 g
9. Parsley

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   50 g
10. Garlic

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    2 cloves = 10 g
11. Dill

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    10 g
12. Butter

    ---

    
    50 g

Steps:

1. 
   Rinse cilantro, parsley and dill under cold water. Dry it. Peel the garlic. Sift the flour through a sieve.
2. 
   Prepare the dough. Mix matsoni, water, soda and salt. Knead the dough, adding flour in portions - watch the consistency of the dough, it should not stick to your hands or the table. Set the dough aside.
3. 
   Make the filling. Grate the cheeses on a coarse grater, chop the parsley, cilantro and dill with a knife. Mix the ingredients. There should be approximately the same amount of dough and filling.
4. 
   Fashion the khychins. Divide the dough into small pieces. Roll the balls and mash them into cakes. Place a filling in the center of each and gather the edges of the dough in a circle. Flatten the molded ball with your palm, and then roll it out with a rolling pin into a cake 3-5 mm thick. Pierce each of them with a fork so that the khychins do not inflate during frying.
5. 
   Bake the cakes. Heat a frying pan without oil. Bake each khychin for 1.5-2 minutes on each side until golden brown.
6. 
   Make the sauce. Finely chop the dill and place in a bowl. Crush the garlic in a press and add to the greens. Pour all the matsoni and mix.
7. 
   Brush the finished khychins with melted butter and place them in a pile on a plate. Before serving, the entire stack can be cut into four pieces. Serve the sauce in a separate bowl.