Potato shan'ghi

Description

The pastry is simple and quick to prepare. These flatbreads can be made with any filling—it all depends on your imagination and mood. I especially like making them with pear and lingonberry jam and sour cream. Paired with a glass of milk or tea, it's simply perfect! Give it a try and enjoy. Serve with tea or coffee.

Instructions

1. 1

   Step 1

   Add water, sugar, and yeast to the warm milk. Mix well.

2. 2

   Step 2

   Add sour cream, salt, and vegetable oil. Start adding flour, mixing thoroughly (I add it in three batches to ensure even mixing).

3. 3

   Step 3

   The dough should be quite thick (it will even be a bit hard to mix). Cover it with a lid or a towel and let it rise for about 40 minutes.

4. 4

   Step 4

   Punch down the risen dough and let it rest for another 30 minutes. Repeat this process two more times.

5. 5

   Step 5

   While the dough is rising, start preparing the filling. Peel and boil the potatoes.

6. 6

   Step 6

   Mash the potatoes into a puree, adding eggs and butter.

7. 7

   Step 7

   Return to the dough. Place it on a floured surface and divide it into portions, shaping them into the flatbreads we will make.

8. 8

   Step 8

   Place the flatbreads onto a baking sheet previously greased with vegetable oil. Make a small indentation in the center of each flatbread (I do this by hand or with a spoon, gently pressing the dough in the middle).

9. 9

   Step 9

   Place the filling on each tortilla and spread it evenly.

10. 10

    Step 10

    Brush the flatbreads with a mixture of egg and sour cream, then place in an oven preheated to 180°C for 15–20 minutes.

11. 11

    Step 11

    Brush the finished flatbreads with melted butter, cover with a towel, and let stand for 30 minutes.

12. 12

    Step 12

    Potato shangi are ready!