Entree: Russia – Bashkir & Ural Region – Уральские шаньги ➤ Uralskiye shangi (Open-faced yeast flatbreads with a central buttery or potato filling traditional to the Ural and Bashkir region)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 3/4 cup (180 ml) warm milk (about 100–110°F / 38–43°C)
- 2 tbsp (30 ml) melted unsalted butter, plus 2 tbsp (30 ml) extra for brushing
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 large egg, approx. 1.8 oz (50 g)
- 1 1/2 lbs (680 g) waxy potatoes (about 3 medium), peeled and quartered
- 2 tbsp (30 g) unsalted butter for mashed potatoes
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1/4 cup (60 g) sour cream or plain yogurt for mashed potatoes
- 1/2 tsp (2 g) black pepper, freshly ground
- 1 tsp (5 g) salt for mashed potatoes (adjust to taste)
- 2 tbsp (30 ml) vegetable oil or lard for frying onion
- Chopped fresh dill or parsley for garnish, to taste

Instructions

1. Combine warm milk, sugar and yeast in a bowl and let sit 5–10 minutes until foamy. In a large mixing bowl whisk the egg and melted butter, add the foamy yeast mixture, then stir in flour and salt to form a soft dough.
2. Knead on a floured surface 6–8 minutes until smooth (or use a stand mixer with dough hook 4–5 minutes). Place in a lightly oiled bowl, cover, and let rise in a warm place about 60–90 minutes until doubled.
3. Meanwhile boil potatoes in salted water until tender, drain, mash with 2 tbsp butter and sour cream, season with 1 tsp salt and 1/2 tsp pepper; keep warm. In a small skillet heat 2 tbsp oil or lard and sauté the chopped onion until translucent and lightly golden; fold the onion into the mashed potatoes.
4. Preheat oven to 425°F (220°C). Punch down the dough and divide into 6 equal pieces. Roll each into a 5–6 inch (12–15 cm) round about 1/2 inch (1.5 cm) thick.
5. Place rounds on a parchment-lined baking sheet. Use your thumb or the back of a spoon to press a 1 1/2–2 inch (4–5 cm) indentation in the center of each round, leaving the rim slightly raised.
6. Spoon about 3–4 tbsp (45–60 g) of the mashed potato and onion mixture into each indentation. Brush rims lightly with the extra melted butter.
7. Bake 15–20 minutes until edges are golden-brown and bottoms sound hollow when tapped. If desired, during the last 2–3 minutes brush potatoes with a little additional butter for sheen.
8. Remove from oven, garnish with chopped dill or parsley, and serve warm so the central buttered potato filling is soft and slightly molten.