Shelpek (Шелпек) — Kazakh Fried Flatbread

• 420 gall-purpose flour (plus 30 g for dusting the work surface)
• 200 mlplain kefir (room temperature)
• 80 mlwarm water (about 38°C)
• 8 gfine sea salt
• 6 ggranulated sugar
• 15 mlsunflower oil

Instructions

1. 1

   Whisk the kefir, warm water, salt, sugar, and 15 ml sunflower oil in a large bowl until the salt dissolves. This mild sour-dairy base gives shelpek tenderness without making it puffy like baursak.

2. 2

   Add 420 g flour and mix with a wooden spoon until a shaggy dough forms. Knead in the bowl for 2 minutes, then turn it onto a lightly floured surface and knead for 6 minutes until smooth, soft, and only slightly tacky.

3. 3

   Shape the dough into a ball, cover it with an overturned bowl, and rest it for 30 minutes at room temperature. Resting relaxes the gluten so the flatbreads roll thinly and fry with small blisters instead of shrinking.

4. 4

   Divide the dough into 7 equal pieces of about 100 g each and roll each piece into a ball. Keep the balls covered with a clean towel while you work so the surface does not dry or crack.

5. 5

   Dust the work surface lightly and roll one ball into a round about 22 cm wide and 2 mm thick. Roll from the center outward and turn the dough often, because an even thickness helps the shelpek cook quickly and remain flexible.

6. 6

   Pour 700 ml sunflower oil into a wide heavy pan and heat it to 180°C. Slide in one dough round carefully, fry for 45 to 60 seconds, then turn it and fry for another 35 to 50 seconds until pale golden with darker blisters.

7. 7

   Lift the shelpek with tongs and let excess oil drip back into the pan for 10 seconds. Transfer it to a wire rack set over a tray, then repeat rolling and frying the remaining dough rounds while keeping the oil between 175°C and 185°C.

8. 8

   Serve the shelpek warm in a stack of seven, the customary number for remembrance meals in many Kazakh homes. It is also excellent at a family table with hot tea, sorpa, kymyz, or shubat.