• Nutrition Facts
  • Calories: 317
  • Protein: 7
  • Fats: 12
  • Carbohydrates: 43

    Hello everybody! We are glad that you are with us again and present to your attention the skelps. This is one of the types of flat cakes that are well known to us all, which nevertheless have their own characteristic differences and we will talk in more detail about them in the history section. In the meantime, let's take a closer look at what it is customary to call this not too familiar word for us. First of all, we would like to note that shelpeks and their recipe are considered traditional for the Central Asian peoples. Nevertheless, it is shelpek that is the Kazakh version of the flatbread. In the national cuisines of other countries, it can also be found under the name chalpak or zhit, which, in principle, will mean the same dish. Shelpeks are often prepared in milk, but more on that later, but for now a little history.

    History of the dish

    Here I would like to repeat right away that the name Shelpek most likely means the Kazakh flatbread and not simple, but ritual. It should also be noted that such cakes can be yeast-free and yeast-free, as well as soft and crunchy, and these characteristics can be inherent in cakes both together and separately. These cakes have many varieties and it makes sense to dwell on each only within the framework of a separate recipe.

    And today we are talking about a thin Kazakh shelpek, the recipe for which involves frying in a pan. In addition to their authentic taste, shelpeks also have a great ritual meaning. They seem to be telling their descendants about the hardships of the ancient Kazakh tribes in the distant steppe. So by baking such products, every Kazakh pays tribute to the memory of his ancestors. And besides that, skins with milk are amazingly tasty and you can see this right now.


    • Milk - 250 ml
    • Butter - 30 g
    • Salt - 1/3 tsp
    • Sunflower oil - for frying
    • Wheat flour - 3.5 cups (volume 250 ml)
    • Baking soda - 1/3 tsp


    1. Cooking ingredients.

      Prepare the necessary products

    2. Sift flour.

      First, sift flour into a bowl

    3. Add slaked soda, salt to the flour and mix.

      Extinguish soda and pour into flour, and then add salt and mix

    4. Melt the butter, add milk to it. Let's mix.

      Combine melted butter and milk

    5. Add the milk mixture to the sifted flour.

      Pour the milk and butter mixture into the flour

    6. Knead a soft, elastic dough.

      Now you need to knead the dough

    7. Divide the whole mass of the dough into 6-7 parts.

      Divide the finished dough into 6-7 pieces

    8. Roll out each part into a thin blank-cake.

      Now we make a blank for a cake from each piece

    9. Heat 3-4 tablespoons in a frying pan. vegetable oil and spread out the rolled dough. Fry one side over high heat for about 15-20 seconds.

      We heat a frying pan with a couple of tablespoons of vegetable oil and fry the cake for about 20 seconds

    10. Turn the cake over to the other side and fry the other side for a short time.

      Now turn over and fry again for 20 seconds. And now it's done!

    11. Bon appetite.

      Bon appetite.

    The benefits of the dish

    Such cakes are perfect for any meal and can be both a substitute for bread and an excellent hot snack. We do not undertake to advise and insist on the benefits of this dish, but we guarantee the absence of harm and enjoyment of the taste. And to make the recipe and the shelps themselves more useful, they were prepared not with milk, but with whey or water. This is perfectly acceptable. What types of cakes are known to you? How about cooking together? Ready to share your experience? We are looking forward to meeting new friends. Your host!

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