Shelpek

Shelpek is a beloved Central Asian flatbread, especially cherished across Kazakhstan and neighboring regions as a tender, round bread fried until beautifully puffed and golden. Traditionally served on Fridays and at family gatherings, it carries the warmth of hospitality and the rhythm of everyday life. Soft on the inside and gently crisp on the outside, it’s perfect alongside tea, soups, or grilled meats. This version focuses on a supple, quick dough and a clean, approachable frying method so you can bring a taste of the steppe to your table with ease.

Ingredients

• 3 cups flour
• 1/2 cup milk
• 1/2 cup kefir
• 1 large egg
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• Neutral oil for frying (enough for a skillet to a modest depth)

Preparation

1. Mix the dry base: In a large bowl, whisk together the flour, sugar, salt, and baking powder until evenly distributed.
2. Blend the wet ingredients: In a separate bowl, whisk the milk, kefir, and egg until smooth and uniform.
3. Bring the dough together: Make a well in the dry mixture and pour in the wet mixture. Stir with a spoon until a shaggy mass forms, then switch to clean hands and gently knead in the bowl just until the dough holds together. If it feels sticky, dust with a little more flour and knead lightly; if it feels tight, moisten fingertips with a splash of milk and continue.
4. Rest the dough: Cover the bowl and let the dough relax so it becomes easier to roll. This short pause helps the flour hydrate fully and makes shaping smoother.
5. Divide and shape: Lightly dust a work surface with flour. Turn out the dough and divide into golf-ball-sized portions. Roll each portion into a smooth ball, then use a rolling pin to form thin rounds, dusting with a whisper of flour as needed to prevent sticking.

Cooking Process

1. Heat the frying medium: Pour enough oil into a wide, heavy skillet to create a shallow bath. Warm it over medium heat until a small pinch of dough dropped in sizzles gently and rises.
2. Fry the rounds: Slide in a dough round. It should bubble at the edges and puff in places. Spoon a little hot oil over the top to encourage even puffing, then turn once the underside is golden. Cook the second side until similarly colored.
3. Drain and repeat: Transfer to a rack or paper-lined plate to let excess oil wick away. Continue with the remaining rounds, adjusting the heat as needed to maintain an even, lively sizzle without smoking.

Tips and Notes

• Texture balance: A supple dough is key. If it’s too soft, a dusting of flour brings it back; if it seems firm, a touch of milk loosens it.
• Dairy choice: Traditional versions often lean on cultured dairy; if you can’t find kefir, plain, unsweetened yogurt thinned with a little milk works well.
• Even frying: Keep the oil at a steady, moderate heat. Too cool and the bread absorbs oil; too hot and it browns before cooking through.
• Rolling tip: Aim for uniform thinness so the rounds puff consistently. A light dusting of flour keeps sticking at bay without drying the dough.

Serving and Enjoyment

Serve Shelpek warm, stacked in a basket or on a platter. It’s lovely with tea, alongside hearty soups and stews, or as a base for grilled meats and fresh salads. Tear and dip, swipe through sauces, or use as a soft wrap. Its gentle tang and tender crumb make it versatile from breakfast to late-night snacks.

Storage

Cool completely before storing. Keep in an airtight container at room temperature for a short stretch, or refrigerate to extend freshness. Rewarm in a dry skillet to revive the light crispness and soft interior without introducing additional oil.