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I do not remember, unfortunately, whose kitchen, but we ate chichini on vacation in the South. After my arrival, I often made them for Breakfast, but then moved away, and today this is inspired by holiday memories and scones. Very thin cakes of unleavened dough with filling inside. Are made easily and quickly, and extremely tasty.

Ingredients for Hichina

Step by step instruction of cooking Hichina

Шаг 1

From yogurt, salt and flour knead the dough a little softer than the dumplings.
Cover with cling film and leave to rest for 30-40 minutes.

Шаг 2

For the filling takes the same amount of cheese and potatoes.
Potatoes cooked in their skins.
Grate cheese on a fine grater, squeeze the garlic, add chopped dill and Basil, all other spices, mix well.

Шаг 3

Boiled potatoes to clear and while it is still hot, with cheese to pound into a puree. The filling to cool.

Шаг 4

The dough cut into small balls (approximately 3 cm in diameter).
Each ball slightly to flatten into a pancake, in the center put the filling, in size equal to the size of a ball of dough,

Шаг 5

Stung on top edge - will happen this bun with stuffing inside.

Шаг 6

Then the bun slightly flatten with stuffing,

Шаг 7

And then gently roll out with a rolling pin as thin as possible (4-5 mm thick).

Шаг 8

The pan is pre-heating.
Fry tortillas over medium heat on a dry pan from both sides.

Шаг 9

Melt butter.
Fried tortillas folded stacked one on another, each sprinkle with melted butter.