Chechen Pumpkin Hingalsh Flatbreads
Insanely delicious, tender, and filling - pure comfort! Pumpkin hingalsh flatbreads are a traditional Chechen dish. They’re cooked on a dry hot skillet and generously brushed with clarified butter. Serve with tea, milk, or kefir. Do try them!
Updated : 22 January, 2026
Easy
About 1 hour.
Ingredients
Dough
500 milliliters
Kefir
500 grams
Wheat flour
0.5 teaspoon
Baking soda
1 teaspoon
Salt
Filling
700 grams
Pumpkin
2
Onions
2 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Salt
0.5 teaspoon
Sugar
Brushing
100 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Chechen pumpkin hingalsh? Prepare the necessary ingredients. Start by making the dough. Add baking soda and salt to room-temperature kefir. Mix well and let it sit for 5 minutes so the soda reacts.
Step 2
Add flour to the kefir in portions, mixing with a spoon. Depending on the flour, you may need a little more or a little less. Then transfer the mixture to a floured board and knead the dough.
Step 3
The dough should be soft and sticky, similar in texture to yeast dough. If it turns out too runny, add a bit more flour. Cover with a towel and let rest for 20 minutes so the dough relaxes.
Step 4
Meanwhile, make the filling.
Step 5
Peel the pumpkin and cut it into small cubes. Bake it in the oven or cook it in the microwave until soft. The exact time depends on your microwave’s power. I used the highest setting, and the pumpkin was ready in 10 minutes.
Step 6
Wash, peel, and finely chop the onion.
Step 7
Pour vegetable oil into a preheated skillet and add the onion. Sauté until translucent.
Step 8
Put the pumpkin, sautéed onion, salt, sugar, and spices into a bowl.
Step 9
Mash everything thoroughly with a potato masher.
Step 10
Divide the dough into equal pieces, about 75 g (about 2.6 oz) each.
Step 11
Roll each piece into a thin round, about 1 mm thick. Roll smoothly, without sudden movements. If the dough stretches or tears, let it rest for 5-7 minutes so it becomes more elastic.
Step 12
Spread the pumpkin filling on one side and fold over to cover with the other half of the flatbread. Press to remove excess air.
Step 13
Pinch the edges (I used a fork) and trim so the edge is even. Melt butter and also bring water to a boil - you’ll need the melted butter and boiling water to finish the flatbreads.
Step 14
Transfer the flatbreads to the skillet with a spatula, or carefully by hand, supporting them from underneath. The skillet should be well heated but not overheated - this helps prevent sticking and ensures even cooking. Cook on a dry skillet on both sides until browned and stack them. If they puff up while cooking, gently press with a spatula to release the air.
Step 15
Pour boiling water into a bowl and quickly dip (“bathe”) each flatbread. This washes off excess flour and makes them more tender and soft.
Step 16
Generously brush each flatbread with melted butter.
Step 17
Chechen pumpkin hingalsh flatbreads are ready. Enjoy!
Author note
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