Shelpek – Authentic Kazakh Flatbread
Greetings, everyone!
With pleasure, we welcome you back with the other fantastic recipe. One of the most attractive and also unfamiliar terms.
We want to mention that the inhabitants of Central Asia regard shelpek and its recipe as part of their cultural heritage.
Made of flour, milk, sugar, salt, and yeast, this yummy is a fried dough snack. In addition to flatbread, another fried dough is common in Kazakh cuisine.
You can whip up some Shelpek with these priceless pointers in no time. Enjoy preparing and serving this tasty Kazakh snack to your loved ones.
Shelpek Ingredients:
To make Shelpek, you need these ingredients:
Flour: Use pastry flour or all-purpose flour. You can also use wheat flour; But the color of Shelpeks does not turn white.
Milk: low-fat or high-fat milk can be used.
Sugar: Granulated sugar or powdered sugar can be used.
Instant Yeast: I used instant yeast powder in this recipe.
Salt: Some salt to balance the taste and sweetness of Shelpeks.
How to make shelpek?
Servings: 4 people
Calories: 200kcal
Ingredients
- 2 ⅓ cups All-purpose flour
- ½ tsp Instant yeast
- ½ cups Milk
- ½ tsp Salt
- 1 tbsp Sugar
- Oil For frying
Instructions
- Mildly warm half a cup of milk. Never let it come to a boil!
- After waiting 15 minutes, stir in 1/2 teaspoon of quick yeast. The temperature of the milk should be such that when you dip your finger into the milk, your hand will not burn.
- Mix one teaspoon of sugar with the milk.
- Add half a teaspoon of salt to the flour.
- Add 2 cups of flour and stir them into the milk. Add flour slowly.
- To make the dough, continue adding flour. Next, roll the dough into a ball.
- Let the dough rest for 30 minutes in a greased basin at room temperature. Place a wet towel on it.
- The dough should be rolled out and cut into 6-8 pieces.
- Spread some flour on the table. Roll out each piece of dough into a small round.
- Pour some oil in a deep skillet and let it heat up well.
- Brown the dough on all sides in a skillet. Be cautious; it will cook quite quickly.
How to serve the Shelpek after preparation?
Having acquired knowledge regarding the ingredients and recipe of the Shelpek and becoming familiar with the associated details, it is now imperative to delve into the significance of serving tips.
This food can be accompanied by various condiments such as:
- Jam
- Cheese
- Honey
- Sour cream
- Soup
- Salami
- Other preferred accompaniments
Additionally, it is possible to serve the dish either warm or cold. It is preferable to utilize the item in its freshly acquired state.
I serve it with Date molasses and banana pieces and it's so delicious.
If one has a preference for flatbread, it is worth noting the existence of another variety known as "Lavash" within the culinary domain of Cooking County.
The golden tips of Shelpek's recipe
- Spice It Up: If you want to give your Shelpek a little kick, try mixing some ground cinnamon, cardamom, or even a bit of cayenne pepper into the dough before you cook it. Try out several seasonings until you find one that hits the spot.
- Serve with Dips: Shelpek is great but goes well with various dips and spreads. Shelpek is delicious with sweet spreads like honey, jam, or Nutella. Serve them with a savory dip like hummus or yogurt for a new taste experience.
- Enjoy Fresh: Shelpek may be preserved, although they're the finest eaten the day they're cooked right after frying when the texture and flavor shine.
Important tips about Shelpak dough
- Consistency of the dough: Watch the dough closely to make sure it's the right consistency. It has to be flexible without being too sticky and smooth.
- Resting the dough: This tip is essential so the gluten can relax and the dough can be worked more easily. The finished product has better texture and flavor as a result. While the dough is resting, keep it from drying out by covering it with a moist towel.
About frying the shelpeks
- Oil Temperature: When frying, it's important to keep the oil at a steady temperature. If the heat is too high, the Shelpek may brown fast on the exterior but stay pink in the middle. They might become oily if the temperature is too low. If a little dough dropped into the heated oil sizzles and floats to the top, the oil is ready to be used.
- Frying in Batches: Do not crowd the pan or pot when cooking in batches. Shelpek should be fried in tiny amounts to guarantee consistent frying and avoid sticking.
How to store shelpek?
When the Shelpek has cooled, place them in an airtight container to preserve their crispness. They may be reheated for a short period in the oven if they have lost their crunchiness.
Conclusion
In the end, learning to make Shelpek is a fantastic opportunity to immerse yourself in the many tastes and traditions of Kazakh cuisine.
This traditional Kazakh snack is delicious or a great addition to your afternoon tea.
What do you think about Shelpek's recipe, and are there any other tips and steps to add to my post?
Finally, I hope the best wishes for the meal!
