Balkar Potato-and-Mozzarella Hychin Flatbread

Name: Balkar Potato-and-Mozzarella Hychin Flatbread
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: Russian, Turkish
Ingredients: 5.33 cups All-Purpose Flour; 0.25 lb Butter; 1 cup Buttermilk; 2.25 lb Fresh Mozzarella Cheese; 2.25 lb Peeled Whole Potatoes; 1 tsp Salted Mixed Nuts; 1 cup Water

Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Russian 🇷🇺Turkish 🇹🇷 High-Protein 💪Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Balkar Potato-and-Mozzarella Hychin Flatbread features a tender, griddled dough wrapped around a lush blend of potatoes and melted mozzarella, finished with a buttery gloss. It’s rich, creamy, and gently salty, perfect for sharing at brunch or serving warm as a hearty dinner side or snack. The contrast of soft filling and lightly charred exterior makes it especially comforting.

Prep45 mins
Cook1 hr
Serves12
DifficultyMedium

1

Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until tender, about 20 minutes. Drain.
2

In a bowl, combine flour, buttermilk, water, and 1 teaspoon salt. Stir with a fork; once the dough thickens, switch to kneading by hand. Knead for at least 10 minutes, using as much force as you can so rolling later takes less effort. Cover the dough and let it rest for at least 30 minutes.
3

Peel the boiled potatoes and mash them in a bowl. Add mozzarella cheese and mix thoroughly. Add salt to taste if the mixture seems too bland. Divide the filling into 12 balls; set them on a plate or baking sheet and cover.
4

Divide the dough into 12 balls; these should be smaller than the filling balls. Place them on a plate or baking sheet and cover.
5

Stretch one dough ball into a small, flat circle. Set a filling ball in the center; pull the dough edges up and seal to enclose the filling in a dough ball. Repeat with the remaining dough and filling.
6

Heat a heavy-bottomed frying pan over medium heat without oil or grease. Keep the melted butter in a bowl nearby. Generously flour a work surface. Gently begin rolling out a dough ball; the dough will be stiff at first. Avoid pressing too hard with the rolling pin to prevent tears; roll into a circle about 1/4 inch thick.
7

Place the hychin in the hot pan. Fry until golden-brown spots form, about 2 minutes. Pierce with a knife to deflate if needed. Flip and cook the other side for about 2 minutes more. Brush generously with butter and move to a plate. Repeat with the remaining balls, stacking the cooked hychin on the plate.
8

Cut the entire stack of hychin into 8 slices like a pie.