Shangi on starter dough
Description
Few people know, it can be served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the starter: mix water with the starter culture, stir well. Add flour and mix again thoroughly. Cover with plastic wrap and let sit at room temperature for 8 hours.
- 2
Step 2
2. Place the starter into the bowl of a stand mixer, add milk and room-temperature water. Add salt, sugar, vegetable oil, and sifted flour. Knead the dough for 5 minutes at speed 2.
- 3
Step 3
3. Place the dough into a bowl greased with vegetable oil, cover with plastic wrap, and let sit at room temperature for 3–4 hours. Boil the peeled potatoes, add butter, salt, and mash into a puree.
- 4
Step 4
4. Place the dough on a floured surface, gather the edges of the dough toward the center, and flip over. Divide the dough into 14 pieces, roll them into balls, and flatten into 20 cm diameter rounds. Place the rounds onto a baking sheet lined with parchment paper.
- 5
Step 5
5. Place the cooled filling on top of the flatbreads and cover it with sour cream. Bake in a preheated oven at 180 degrees for 20 minutes.
- 6
Step 6
6. Brush the hot shanghi with melted butter, cover with a towel, and let rest for 30 minutes.