Shangi
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.
🧂 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 Egg(For the egg wash. Lightly beaten.)
- 50 g Butter(For brushing the baked shangi. Softened.)
👨🍳 Instructions
- 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
💡 Pro 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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.