Cheese and spinach flatbreads (khychiny)

Ingredients

• warm kefir – 300 ml
• salt – 1 tsp level
• bicarbonate of soda – 1 tsp
• plain flour – 420 g + plus extra for dusting
• butter – 50 g + 20 g
• spinach – 100 g
• hard cheese – 150 g

Method

1. Step 1

   The simplest dough: warm kefir (at least room temperature), salt and bicarbonate. It will fizz.

   
2. Step 2

   Add flour in parts. Don’t pack it; oil your hands if it sticks.

   
3. Step 3

   Knead a soft dough, bag or wrap it, and rest on the worktop.

   
4. Step 4

   Chop the spinach not too fine and stew in butter about 5 minutes — more a sweat than a fry — until it shrinks and the water goes.

   
5. Step 5

   Grate the cheese. Hard or soft, both work.

   
6. Step 6

   Toss the slightly cooled spinach with the cheese and roll into balls — enough for 5 flatbreads of 26 cm.

   
7. Step 7

   Flour the worktop, roll the dough into a rope and cut into 5.

   
8. Step 8

   Ball each piece and stretch or roll a small round, larger than the filling ball.

   
9. Step 9

   Add filling, pinch the dough over so there are no holes.

   
10. Step 10

    Flatten by hand, then with a rolling pin, to about 5 mm.

    
11. Step 11

    Heat a frying pan with a thick bottom, preferably a pancake pan, but you can also use a regular one. There is no need to lubricate the pan with anything, it must be dry! Over medium heat, fry the flatbreads on both sides until golden brown.

    
12. Step 12

    Take out the flatbread and generously grease the top with butter. And we do this with each flatbread.

    
13. Step 13

    Khychins turn out very tasty! Even children eat them with pleasure! Bon appetit!