Kazakh Shelpek
Shelpek are thin, unleavened fried bread or pancakes, a popular snack or accompaniment in Kazakh households. They are often served with tea or as a simple treat.
🧂 Ingredients
- 500 g All-purpose flour
- 250 ml Kefir or sour milk
- 1 large Egg
- 1 tbsp Sugar
- 0.5 tsp Salt
- 0.5 tsp Baking soda
- as needed Vegetable oil, for frying
👨🍳 Instructions
- 1
In a large bowl, whisk together the kefir (or sour milk), egg, sugar, and salt until well combined.
💡 Tip: Ensure the kefir is at room temperature for better integration. - 2
Sift the flour and baking soda into the wet ingredients. Mix until a soft, pliable dough forms. Knead lightly on a floured surface for about 5 minutes until smooth.
- 3
Divide the dough into 10-12 equal portions. Roll each portion into a ball.
- 4
On a lightly floured surface, roll out each dough ball very thinly, about 2-3 mm thick, into a round shape.
💡 Tip: The thinner the shelpek, the crispier it will be. - 5
Heat a generous amount of vegetable oil in a frying pan over medium-high heat. The oil should be hot but not smoking.
💡 Tip: Test the oil temperature with a small piece of dough; it should sizzle immediately. - 6
Carefully place one or two shelpeks into the hot oil. Fry for about 1-2 minutes per side, until golden brown and puffed up.
💡 Tip: Do not overcrowd the pan; fry in batches. - 7
Remove the fried shelpeks from the pan and place them on a wire rack or paper towels to drain excess oil. Serve warm.
💡 Pro Tips
- ✓Using kefir or sour milk gives the shelpek a slight tang and tenderness.
- ✓Roll the dough as thinly as possible for a crispy texture.
- ✓Adjust the heat of the oil to ensure the shelpek cooks through without burning.
- ✓Shelpek are best enjoyed fresh on the day they are made.
🔄 Variations
- Add a pinch of cardamom to the dough for a fragrant twist.
- Serve with a drizzle of honey or a dollop of kaymak (clotted cream).
- For a slightly sweeter version, increase the sugar in the dough.