Shangi (Russian Potato Flatbread)

🧂 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. 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. 2

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   ⏱️ 10 minutes
3. 3

   Punch down the risen dough and divide it into 10 equal portions. Gently shape each portion into a ball.

   ⏱️ 5 minutes
4. 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. 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. 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. 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. 8

   Brush the edges of the dough with the beaten egg wash. This will give them a golden sheen when baked.

   ⏱️ 2 minutes
9. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving