Khingalsh with Pumpkin

Khingalsh with Pumpkin

60 min
Medium
1 serv.
390 g / 1 serv.

Rating

Average rating:—

Description

Traditional Chechen flatbreads made with kefir dough and delicate pumpkin filling, dry-fried and soaked in ghee

  1. Sift flour into a deep bowl, add salt and baking soda, mix
  2. Pour in room temperature kefir and knead into soft dough
  3. Gradually add boiling water while continuing to knead until smooth
  4. Cover dough with a towel and rest for 20-30 minutes
  5. Grate pumpkin on a fine grater, lightly salt and let stand for 5 minutes
  6. Squeeze out excess liquid from pumpkin, add sugar and dried thyme, mix
  7. Divide dough into 4-5 equal parts, roll into balls
  8. Roll out each ball into a thin round flatbread
  9. Place pumpkin filling on one half of the flatbread, cover with the other half and seal the edges
  10. Roll out the resulting semicircle into a thin flatbread, being careful not to tear the dough
  11. Heat a dry skillet over medium heat and fry flatbreads on both sides until golden spots appear
  12. Brush hot flatbreads with ghee on both sides
  13. Serve immediately with additional ghee
666
171 kcal / 100 g
kcal
17.3 g
4.4 g / 100 g
Protein
101.9 g
26.1 g / 100 g
Carbohydrates
21.9 g
5.6 g / 100 g
Fats