How to make Kazakh cakes. Shelpek: first-class Kazakh flatbread

First-class Kazakh cakes - shelpek - this is a replacement for the usual bread in oriental cuisine. Guests are greeted with wonderful airy cakes and escorted on a long journey: therefore, the recipe for their preparation is familiar to every hostess from childhood. Kazakh cakes on the water look like the sun, and the dough quickly fried in a large amount of oil turns out to be tender, does not tear or break. If dairy products are used instead of water to prepare sholpek, then the taste of the dish will be brighter.

Ingredients:

500 grams of wheat flour;
200 milliliters of cold water;
1 teaspoon of salt;
200 milliliters of vegetable (sunflower) oil.

Shelpek: first-class Kazakh flatbread. Step by step recipe

To prepare the dough, add a teaspoon of salt to cold boiled water and mix well.
Pour flour into a deep bowl for kneading dough (according to the recipe) and, gradually pouring in salt water, knead a tight dough.
We remove the finished dough in a plastic bag, close and leave to lie down for 30-60 minutes. The dough will become softer and more elastic.
When the dough lies down for the right time, knead it well again, give it an oblong shape and divide it into 10 identical parts.
We leave one piece on the table, and put the rest back in the bag. So the dough will not wind up and it will be convenient to work with it.
We roll out very thin cakes from each piece of dough: about 25 centimeters in diameter and one millimeter thick. Cover each circle of dough with cling film.
Pour more oil into a frying pan of a suitable diameter and heat it as much as possible.
Dip the tortilla in the oil and fry for 4 seconds on each side. Turn the circle in oil with a fork so that the silkpek does not lose moisture.
Put the finished cakes on paper napkins to remove excess oil.

Thin Kazakh cakes are folded like a pancake and served with tea: with sour cream, jam or jam. Shelpek is also a great substitute for bread, so you can serve them with broth and first courses. The site "Very tasty" wishes you a pleasant appetite and is waiting for you to visit: for new recipes that we have collected for you from all over the world.

A real schelpek according to a traditional recipe with a photo is a round flat cake. These flour products are the national dish of Kazakh cuisine. As a rule, cakes are fried in a pan in a large amount of oil. The dough can be anything: fresh, yeast, puff. Interestingly, almost every nation has such cakes, but they are called differently, although the idea is the same.

Sunny flat cakes: how to cook Kazakh shelpek?

Ingredients

Flour 400 grams

Servings: 2
Cooking time: 5 minutes

Shelpek: ingredients

The tradition of baking these products dates back to the time when people deified the sun. In his honor, women during the holidays always baked cakes that were round and shining like the sun. Ancient beliefs are long gone, and we have inherited delicious traditional dishes.

Such products can be prepared even if there is almost nothing at home. For the hostess, this condition may seem like a disaster, but it does not matter. The main thing is to have flour and sunflower oil in stock. Required products:

flour - 400-500 g;
water - 250 ml;
a teaspoon of salt;
vegetable oil for frying (how much will go).

There should be enough oil. If you add little oil to the pan, the cakes will not bubble well. Sometimes milk is used instead of water.

How to cook sholpek in Kazakh?

So, how to cook sholpek in Kazakh? The cooking process is quite simple:

Mix flour, water and salt. The dough should be pretty tough. Set the dough aside.
After a while, divide the dough into 7 or 9 parts in the form of a ball.
Roll into thin pancakes. Their thickness should not exceed 2 mm.
Fry pancakes in a large amount of hot oil.

Roasting is very fast, 4-5 seconds on each side. During frying, the cakes need to be scrolled with a slotted spoon or fork. Products should bubble well. As soon as the cake puffs up, it must be immediately turned over to the other side. If you skip this moment and fry it strongly, then the finished product will turn out to be too hard and tough. Since the cakes are very greasy, they are blotted with napkins to remove excess oil. In order not to mess around with this matter for a long time, the products are laid out in a pile in turn with napkins. Then the stack is gently pressed down by hand.

Shelpek is eaten as an independent dish or as an addition to tea, but it is much tastier to use it with stuffing. In this, the culinary imagination is not limited to anything: you can put vegetables, meat, cheese, mushrooms inside. If you wish, you can also cook spicy soy sauce for the cakes.

With special dishes and different ways of preparing them. Any Kazakh woman knows the recipe for shelpek since childhood. These cakes are always in the main place in every house.

National traditions

Kazakhs are very proud of their national culture. This is not only costumes, dances or some kind of rituals. They consider their national cuisine to be a real source of pride. Among the huge variety of dishes, bread occupies a special place, of course. For a cake with a rather unusual name. The recipe for sholpek is familiar to all housewives since childhood. They are prepared on weekdays and holidays. Guests are greeted with famous oriental cakes and escorted friends on a long journey. You can cook such bread on water, milk or kefir. The simplest recipe for shelpek includes three main components: for 3 cups of flour, you need a teaspoon of salt and a glass of water.

Cooking cakes is quite easy:

First, all the products must be combined together and knead a fairly thick dough from them.
With the help of a knife, the semi-finished product is divided into several parts.
Roll each piece with a rolling pin into a pancake 2-3 mm thick.
Put the pan on the fire and heat the vegetable oil in it.
Now the blanks need to be alternately laid out in boiling fat and fry for 3 seconds on each side. For better frying, tortillas should be moved with a fork in a pan, rotating them in a circle.

Ready-made products will only have to be folded on a napkin to leave excess fat on it, and then carried to the table.

Complex composition

If you use dairy products instead of water, then the taste of the cakes will turn out to be more pronounced. Take, for example, a recipe for shellek with milk. This will require: for 400 grams of flour a glass of milk, 5 grams of salt and baking soda, a tablespoon of granulated sugar, 400 milliliters of vegetable oil and a teaspoon of table vinegar.

The cooking process goes through the following steps:

Mix warmed milk with sugar, salt and three tablespoons of vegetable oil.
Add there the soda slaked with vinegar.
Gradually adding flour, gently knead the dough. Then cover it with a towel and leave for 15-20 minutes.
Tear off a piece from the finished dough and roll it into a cake with a thickness of 1-2 millimeters.
Heat the rest of the oil in a frying pan and fry the shellek in it. Lush cakes are deep-fried. They should float directly in the fat.

Before serving, you can wrap any filling to your taste in them. It can be specially prepared meat or a mixture of vegetables.

Different opinions

Some people think that the dough for shpek must be dense and thick. But this is not true. There are different options for its preparation, from which you can get an excellent Kazakh sholpek. The recipe, which uses yeast, is very reminiscent of another local cuisine called baursaki. The composition of the components is taken almost the same: for a glass of milk - 5 glasses of flour, 25 grams of pressed yeast, 2 tablespoons of sour cream and melted butter, 10 grams of sugar, half a glass of water and a couple of glasses of vegetable oil.

In this case, the process will go as follows:

To prepare the dough, you first need to heat the water and dissolve the salt and sugar in it.
Dissolve yeast in milk. To make them work faster, you can add a little sugar.
Enter and then combine the solutions.
Adding flour in parts, knead the dough. Cover it with a lid or cloth and let it rise for about an hour.
Now, in the usual way, divide the dough into pieces, roll each of them into a thin layer, and then fry in boiling oil.

Shelpeks prepared in this way are more tender and fragrant.

Cakes on kefir

If, for example, there is no milk in the house, then the silkpek can be slightly adjusted. In this case, the set of products will change somewhat. For baking, you will need: per kilogram of flour - a liter of kefir, 50 grams of sugar, a pinch of salt, half a teaspoon of soda and 150 grams of sour cream.

Cooking method:

First, in a separate bowl, you need to mix kefir, soda and sour cream.
Then, gradually adding flour and other ingredients in small portions, knead a soft, plastic dough.
Now the mass must be divided into 2 parts, each of which is rolled into a tourniquet.
Cut the dough pieces into equal pieces and sprinkle them with flour.
Roll out the resulting semi-finished products with a rolling pin into cakes, and then alternately fry them in oil on both sides.

Carefully remove the finished shillpeks from the pan using two forks and stack them on a plate. Excess oil can be removed by placing paper towels between them. A little later they should be thrown away.

Description

Schelpek It is easy to make and only a few of the simplest ingredients are needed to create such cakes. So the classic composition of Kazakh flatbread includes wheat flour, water and salt. Sometimes water can be replaced with milk, however, the taste does not change much from this. An interesting fact: during the preparation of such cakes, the dough is divided exclusively into an odd number of parts. This tradition has deep historical roots and is still observed today. Shelpek is always prepared for the holidays and personifies the sun. Even with their appearance, the cakes resemble the bright summer sun.

In order to fully follow all the traditions, it is worth frying the dough cakes in a deep cast-iron cauldron on an open fire. In this case, the dough should be completely immersed in oil and literally boil in it. Vegetables or cooked meat are often wrapped in shelpek. A step-by-step recipe with a photo of making these cakes will tell you more about kneading dough at home. Kazakh Shelpek will surprise you with its taste and simplicity.

Ingredients

(2.5-3 st.)
(200 ml)
(1 tsp)
(for roasting)

Cooking steps

For flat cakes, shelpek is suitable for the usual dense dough on water, which we can easily knead from the ingredients we have. In a large bowl, mix flour with water and salt so that no lumps remain. Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 20-30 minutes.

After the specified time, knead the dough again, then divide it into 9 equal parts. The easiest way to do this is to roll the whole dough into a sausage, divide it in half, and then halves in half again until we have the required number of pieces of dough.

Alternately, on a dry worktop sprinkled with flour, using a rolling pin, roll out the pieces of dough into very thin round layers: the thickness of each is not more than 3 millimeters.

For frying, it is best to use a cast-iron skillet with a dense bottom. We heat it on the stove along with a sufficiently large volume of vegetable oil. When the oil is hot, put the cake in the pan and fry for literally 5 seconds, rotating with a fork.

Then carefully turn the cake over with a spatula and repeat the manipulations. On a plate lined with paper towels, spread the fried dough so that the glass is all the excess oil.

Thus, fry the rest of the cakes and serve them to the table. Kazakh shelpek is ready.

Bon appetit!

Shelpek is a flatbread traditionally cooked by the Kazakhs. It can be baked from any dough - puff, unleavened or yeast. But silkpek is especially tender and tasty on kefir batch. Sholpek for Kazakhs is a symbol of the sun. That is why such cakes are often baked on holidays or during special occasions. Rather, they are not baked, but fried, because shelpeks are cooked in a deep frying pan, generously poured with oil.

From the specified set of products, 7 shelpeks will be obtained, the preparation of which will take about two hours, however, one and a half of them will be spent simply on the “aging” of the dough.

Cooking the dough

To prepare the dough, you need kefir at room temperature, so you need to get it out of the refrigerator in advance.

Wheat flour is necessarily sifted so that the shelpeks are more tender and tastier. Then the rest of the bulk ingredients are introduced into it, that is, soda, salt and granulated sugar. The whole mixture should be mixed and form a slide out of it.

Sour cream is laid out in the middle of the hill. By the way, you can take mayonnaise, then the taste of the cakes will be more piquant. The loose mixture and sour cream are mixed again.

Lastly, kefir is introduced, which must have time to warm up to room temperature. It is poured into a loose mixture and the dough is kneaded. The difference between such a dough for shells and other types is that it should be soft and elastic, but at the same time stick moderately to the hands.

The finished dough is placed in a bowl, covered with a clean napkin on top and left warm for an hour and a half.

We bake sholpeks

After an hour and a half, or at most two hours, the dough will be completely ready for further use. First you need to knead it, and then divide it into seven identical parts. After that, each piece is rolled into a cake, but it is not made very thin. The ideal size would be a circle diameter of about 16 cm.

Oil is poured into the pan and heated. It should almost cover the silkpek. However, cakes are fried over a medium-sized fire until cooked, that is, until an appetizing, ruddy, crispy golden crust appears.