Balkar Potato and Cheese Flatbreads
Fragrant, hearty flatbreads that bring warmth into your home. Balkar Potato and Cheese Flatbreads are made from unleavened dough and come from the Caucasus. They take some effort to prepare and are a true test of skill, but the result will delight both you and your loved ones.
Updated : 13 May, 2026
Easy
More than 1 hour.
Ingredients
Dough
2.5 cup
Wheat flour
1 teaspoon
Salt
0.5 teaspoon
Baking soda
1 teaspoon
Lemon juice
0.75 cup
Water
Filling
300 grams
Potato
300 grams
Sulguni
Brushing
2 tablespoon
Sunflower oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Balkar potato and cheese flatbreads? Prepare the necessary ingredients. Wash the potatoes under running water with a brush. Transfer the potatoes to a pot of cold clean water and cook them over medium heat. About 30 minutes after the water starts boiling, it may take a little more or less, pierce the potatoes with a knife. If they are soft, drain the water and leave the potatoes to cool.
Step 2
Sift the all-purpose flour into a bowl. Add the salt. You may need a little less or a little more flour, so judge by the consistency of the dough.
Step 3
Activate the baking soda with lemon juice and add it to the flour. The soda is activated to release carbon dioxide.
Step 4
Begin gradually pouring in warm boiled water, mixing the dough first with a spoon and then with your hands. The main thing is not to make the dough too stiff. At first it should stick to your hands, but during kneading, about 15 minutes, it should become elastic.
Step 5
Shape the dough into a ball, cover it with a towel, and leave it to rest for 20 minutes.
Step 6
Peel the cooled potatoes and mash them with a potato masher.
Step 7
Grate the brined cheese on a fine grater and combine it with the potatoes. Traditionally, the filling proportions are 1 to 1. But you can add more cheese and less potato, or the other way around.
Step 8
Taste the filling. If needed, add salt to taste.
Step 9
Roll the dough into a log and cut it into six equal parts. Dust the table and rolling pin with flour so the dough does not stick, and roll each piece into a thin round flatbread. Place a heaping tablespoon of filling in the center.
Step 10
Gather the edges of the dough toward the center, forming a pouch. Seal the edges securely.
Step 11
Turn the pieces seam-side down. Roll the flatbreads out as thinly as possible, but so the dough does not tear. Pay special attention to the edges. That is where the dough is most likely to tear. My flatbreads turned out about 10 centimeters, about 4 inches, in diameter.
Step 12
Heat a dry nonstick skillet, without oil, over medium heat. Place the flatbreads in the skillet and cook them for about 2 minutes. The time may vary. Look for a golden crust to appear.
Step 13
Turn the flatbreads over with a spatula and cook the other side for another 2 to 3 minutes.
Step 14
Stack the finished flatbreads on a plate and brush each one with butter or sunflower oil.
Author note
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