Chepalgash

Written by Published on in Breads & Pastries, Caucasian Recipes, Chechen Recipes, European Recipes, Russian Recipes
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Chepalgash

Chepalgash is a buttery, soft flatbread filled with farmer’s cheese and green onions that is sure to be a crowd-pleaser. This savory pastry hails from Chechnya, located in the northern Caucasus region, where it has been a staple of local cuisine for generations. Traditionally, chepalgash is served during tea time, often alongside other breads such as hingalsh, a sweet pumpkin-filled flatbread, creating a spread of comforting pastries that reflect the region’s culinary heritage.

The origins of chepalgash date back to the rural communities of the Caucasus, where simple, locally sourced ingredients like wheat flour, dairy, and fresh herbs were used to make hearty, filling breads. These flatbreads were a practical and nourishing way to feed families, and over time, they became a symbol of hospitality, often offered to guests during social gatherings or festive occasions.

Chepalgash is not only delicious but also surprisingly easy to make at home. The dough is soft and buttery, while the filling of tangy farmer’s cheese and fresh green onions adds flavor and richness. Cooked on a hot skillet or baked until golden, the result is a tender, slightly crisp flatbread that captures the warmth and simplicity of traditional Caucasian cuisine.

Whether enjoyed at a family tea, as part of a festive spread, or made at home to explore new flavors, chepalgash is a delicious introduction to the culinary traditions of the Caucasus region

Chepalgash
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Chepalgash

Recipe by Julien Vilder
Course: Side Dish, SnackCuisine: Chechen, Russian
Servings

6

Prep time

45

minutes
Cooking time

15

minutes
Calories

243

kcal
Resting time

15

minutes
Total time

1

hour 

Chechen Cheese and Onion Flatbread

Ingredients

  • For the dough:

  • 3 cups all purpose flour

  • 1 cup of Kefir

  • 1/3 cup water

  • 1 tsp of salt

  • 1 tsp baking powder

  • For the filling:

  • 1 cup of dry farmer’s cheese

  • 3 green onions

  • salt

  • pepper

  • Butter for serving.

Directions

  • Prepare the filling by finely slicing the green onions and combine them with farmer’s cheese, season with salt and set aside.
  • In a large bowl combine flour, baking powder and salt then add the kefir and water.
  • Knead until the dough starts to come together, it will seem like there is too much liquid within the dough, keep on kneading it will eventually become less sticky. If after kneading for 5 minute still sticks too much add some more flour. Then let it rest for 30 minutes.
  • Once rested, split dough into 6 and on a very generously floured surface roll it out until it’s 1/4 of an inch thick, then spoon 1/6 of the filing, take one end and fold it to form a ball.
  • Roll it out once more and into a large disk.
  • Heat a pan on medium heat, and cook the Chepalgash until it starts to brown on each side. Repeat with all the flat breads.
  • Once all the flatbreads are done, rinse them quickly in a bowl of hot water to remove excess flour.
  • Brush over a generous amount of melted butter, cut into 6 and serve while still warm.

Nutrition Facts

  • Calories: 243kcal

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