Potato Khychiny in a Pan
Absolutely delicious! Try them now! Potato khychiny are a famous dish in Caucasian cuisine. Soft, buttery dough pairs perfectly with tender potato filling, which can be customized to taste. A great treat for any occasion!
Updated : 10 June, 2025
Easy
About 1 hour.
Ingredients
Dough
260 grams
Wheat flour
250 milliliters
Kefir
0.5 teaspoon
Baking soda
0.5 teaspoon
Salt
Filling
350 grams
Potato
2
Garlic
15 grams
Parsley
15 grams
Dill
to taste
Ground black pepper
to taste
Salt
Spreading
50 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by making the dough. Use high-quality flour. Any fat content of kefir will work, but note that the moisture and fat content will affect the amount of flour needed. I used 3.2% fat kefir. The kefir should be at room temperature, so take it out of the fridge in advance.
Step 2
Pour the room-temperature kefir into a bowl. Add baking soda and salt, then mix well. Due to the reaction between soda and kefir, the mixture will foam and expand in volume.
Step 3
Gradually add the sifted flour to the kefir mixture. Knead a soft, airy, elastic dough. If needed, add more flour, but be careful not to overdo it. Don't try to eliminate all stickiness by adding extra flour—otherwise, the dough will become tough. Instead, sprinkle flour on the table and rolling pin while working. The dough will absorb just the right amount on its own.
Step 4
Form the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes.
Step 5
Meanwhile, prepare the filling. If desired, you can add some grated cheese or cottage cheese for extra flavor.
Step 6
Peel the potatoes, cut them into cubes, and boil them in salted water until tender.
Step 7
Wash the parsley and dill, shake off excess water, and chop finely. You can substitute or add other herbs like green onions, cilantro, or a mix of different greens.
Step 8
Mash the potatoes with a masher into a smooth purée. If desired, add a small piece of butter for extra creaminess.
Step 9
Add the chopped greens, minced garlic, salt, and pepper to the mashed potatoes and mix well.
Step 10
Divide the dough into 6 equal portions. Each piece should weigh around 92-94 g (3.2-3.3 oz).
Step 11
Flatten each portion into a small disk with your hands. Place some potato filling in the center, then pinch the edges together to seal the filling inside.
Step 12
Place the sealed dough ball seam-side down and gently roll it out into a flat round about 5 mm (¼ inch) thick. The dough is very elastic and easy to roll out without tearing.
Step 13
Heat a dry pan over medium heat. Place a khychin in the pan and cook on both sides until golden brown. Repeat with the remaining khychiny.
Step 14
Brush the finished khychiny with some butter.
Step 15
Generously coat each khychin with butter, stack them, and serve warm. Enjoy your meal!