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Shangi

Name: Shangi
Prep time: PT45 minutes (plus dough rising time)
Cook time: PT20-25 minutes
Total time: PT2 hours 15 minutes (including dough rising)
Yield: 10
Cuisine: Russia
Ingredients: 500 g Yeast dough (Can be homemade or store-bought. If homemade, ensure it has completed its first rise. For best results, use a rich, enriched dough.); 400 g Mashed potatoes (Plain mashed potatoes, ideally made without milk or butter, or with very little. They should be firm and not too wet. Season with salt and pepper to taste.); 100 g Sour cream (Full-fat sour cream is recommended for richness.); 1 undefined Egg (For the egg wash. Lightly beaten.); 50 g Butter (For brushing the baked shangi. Softened.)

Russian Potato Flatbread

Shangi are traditional Russian potato-topped flatbreads, particularly popular in the Ural region. This recipe focuses on a simple, comforting version, perfect as a snack or side dish.

Forberedelsestid45 minutes (plus dough rising time)

Koketid20-25 minutes

Total tid2 hours 15 minutes (including dough rising)

Porsjoner10

VanskelighetsgradMedium

2 redigeringer· Feb 8

Lag din versjon

🧂 Ingredienser

500 g Yeast dough(Can be homemade or store-bought. If homemade, ensure it has completed its first rise. For best results, use a rich, enriched dough.)
400 g Mashed potatoes(Plain mashed potatoes, ideally made without milk or butter, or with very little. They should be firm and not too wet. Season with salt and pepper to taste.)
100 g Sour cream(Full-fat sour cream is recommended for richness.)
1 Egg(For the egg wash. Lightly beaten.)
50 g Butter(For brushing the baked shangi. Softened.)

👨‍🍳 Fremgangsmåte

1
Prepare the yeast dough if making from scratch, or ensure your store-bought dough has completed its first rise. Let it rest in a warm place until doubled in size (approximately 1-1.5 hours).
⏱️ 1 hour to 1.5 hours (for rising)
2
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
⏱️ 10 minutes
3
Punch down the risen dough and divide it into 10 equal portions. Gently shape each portion into a ball.
⏱️ 5 minutes
4
On a lightly floured surface, flatten each dough ball into a round disc, about 15-18 cm (6-7 inches) in diameter and about 1 cm (0.4 inches) thick. You can use your hands or a rolling pin.
⏱️ 10 minutes
5
Carefully transfer the dough rounds to the prepared baking sheet. Using your fingers or the back of a spoon, create a slight indentation or well in the center of each round, leaving a small rim around the edge.
⏱️ 5 minutes
6
In a small bowl, mix the mashed potatoes with the sour cream until well combined and smooth. Season with salt and pepper if needed.
⏱️ 5 minutes
7
Spoon a generous amount of the potato mixture into the indentation of each dough round, spreading it evenly within the rim.
⏱️ 5 minutes
8
Brush the edges of the dough with the beaten egg wash. This will give them a golden sheen when baked.
⏱️ 2 minutes
9
Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and the potato topping is heated through and slightly set. The edges should be nicely browned and puffed.
⏱️ 20-25 minutes
10
Remove the shangi from the oven. Immediately brush the warm potato topping and the crust with softened butter. Serve hot.
⏱️ 3 minutes

Spor din matlagingshistorikk

💡 Profesjonelle tips

✓Shangi are best enjoyed fresh and hot, straight from the oven.
✓The Ural tradition often involves serving them generously buttered.
✓For a richer topping, you can mix a little extra sour cream or a dollop of butter into the mashed potatoes.

✨ Vri-ideer

Inspirasjon til din egen versjon av denne oppskriften

Add grated cheese (like cheddar or Gruyere) to the potato topping mixture.
Incorporate finely chopped herbs (like dill or chives) into the potato mixture.
Experiment with different types of mashed root vegetables, such as parsnip or sweet potato, for the topping.