Shan'ga
1. Dissolve the yeast in warm milk and let it sit for about 5 minutes.
2. Add sugar and approximately half of the flour. Knead the dough and leave the starter in a warm place.
3. Then add melted butter (reserve a couple of spoons for brushing), the remaining flour, and salt.
4. Separate the egg whites from the yolks. You won't need the whites, but add the yolks. Knead a firm dough, place it in a warm spot, and cover it with a clean towel. The shan'ga recipe includes not only wheat flour but also rye and barley flour. Sometimes a potato filling is added as well.
5. After the first rise, punch down the dough and let it rise once more.
6. Shape into small flatbreads, pressing a small indentation in the center with your hand. Place them on a greased baking sheet or one lined with parchment paper.
7. Brush the shan'ga with melted butter and thick sour cream.
8. Place the baking sheet in a preheated oven and bake until golden brown.
9. Once ready, cover the shan'ga with a clean towel and let them rest for another half hour. Before serving, brush them again with melted butter.
Read recipe→
