Caucasus Flatbread

Start by submerging potatoes in a large pot and covering them with salted water; then, bring the mixture to a boil. After that, reduce heat to medium-low and let it simmer until potatoes become tender, approximately 20 minutes. Remove from heat.

Next, combine flour, buttermilk, water, and a pinch of salt in a bowl. Using a fork, whisk the ingredients together; when the mixture thickens, begin kneading by hand. Continue to knead for at least 10 minutes, applying all your effort so that you can reduce the amount of strength needed to roll out the dough. Cover the dough and let it rest for at least 30 minutes.

Now, peel and mash the boiled potatoes in a bowl. Add shredded mozzarella cheese to the mixture and combine well. If necessary, add salt to taste in order to enhance the flavor of the filling. Divide the filling into 12 equal portions; place each portion on a plate or baking sheet and cover.

Divide the dough into 12 equal portions as well; these will be smaller than the filling balls. Place each portion on a plate or baking sheet and cover.

Take one piece of dough and stretch it into a small, flat circle. Place a filling ball in the center; then, pull up the edges of the dough and secure it to have a ball encased in dough. Repeat this process with the remaining dough and filling.

Heat a heavy-bottomed frying pan over medium heat; use no oil or grease. Place melted butter in a nearby bowl. Sprinkle a work surface with a generous amount of flour. Carefully and gently start to roll out one ball; the dough will be challenging to work with at first. Be careful not to press too hard with the rolling pin, as this can cause rips; roll the dough into a circle about 1/4-inch thick.

Place one piece of dough, now shaped like a ball, into the hot pan. Fry until golden-brown spots appear, approximately 2 minutes. If necessary, pierce the dough with a knife to deflate it; then, turn over and cook on the other side for about 2 minutes more. Brush generously with butter and transfer to a plate. Repeat this process with the remaining balls and stack cooked hychin on the plate.

Cut the entire hychin stack into 8 slices, similar to cutting a pie.