Adyghe Khychin

Method

Make a soft dough by combining flour, warm water and half the salt, then knead for 10 minutes until smooth and leave to rest for 30 minutes covered. Meanwhile, fry the diced onions in butter until golden, then mix with the raw minced meat, fresh herbs, remaining salt and black pepper to create the filling. Divide dough into 4 equal portions and roll each very thin on a floured surface. Spread the meat filling evenly over each dough circle, then roll tightly into a coil and coil again into a flat spiral, tucking the end underneath. Flatten each spiral gently with your hands to create a pancake shape approximately 20cm in diameter. Heat a cast iron skillet or griddle over medium-high heat and cook each khychin for 4-5 minutes per side until golden brown and the meat is cooked through. Serve hot, brushed with melted butter.