Hychiny: Caucasian cheese-stuffed flatbreads

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1. Stir the baking soda into the yogurt and let stand for 5 minutes. Mix the flour with the salt, add the yogurt mixture, and knead into an elastic dough.
2. Shape the dough into a ball, dust lightly with flour, and let rest for 10 minutes under a kitchen towel or wrapped in plastic wrap. For the filling, mix the cheese with the herbs and season with salt to taste.
   
3. Divide the dough into 6 equal pieces and roll each into a round about 10 cm in diameter. Place about 2 tbsp of filling in the center, gather the edges together to form a pouch, then roll it into a thin round about 20 cm in diameter.
   
4. Cook the flatbreads in a dry skillet for 3 minutes per side, until golden brown. Stack them as they finish cooking, brushing each lightly with butter. Cut each flatbread into quarters before serving.
   
5. Serve the flatbreads hot with a dip made by mixing pressed garlic, herbs, and yogurt.

Tip: You can replace the Adyghe cheese with a mixture of mozzarella and Balkan-style white brined cheese. The brined cheese is quite salty, so taste the filling before adding salt.

This recipe was translated from the Slovak original: Kaukazské placky hychiny plnené syrom – za 30 minút