Ingredients
Method
Step 1: Mix the dry ingredients
- In a large bowl, combine the flour, baking powder, salt, and sugar. Mix well.
Step 2: Add the liquids
- Pour in the warm milk and 2 tablespoons of oil. Stir with a wooden spoon or your hands until the dough comes together.
Step 3: Rest the dough
- Cover the bowl with a clean towel and let the dough rest for 15 minutes. This helps make it soft and easy to roll out.
Step 4: Shape the dough
- Divide the dough into 6–8 small balls. Roll each one into a thin circle (about 6 inches wide). They don’t have to be perfect — a rustic shape adds charm.
Step 5: Heat the oil
- Pour about 1 inch of oil into a deep frying pan. Heat it over medium heat until it shimmers. You can test it by dropping in a small piece of dough — if it sizzles, it’s ready.
Step 6: Fry the bread
- Place one circle of dough into the hot oil. It will puff up quickly. Fry each side for 30–40 seconds until golden brown. Remove and drain on paper towels.
Step 7: Serve warm
- Serve the Shelpek warm with honey, jam, or a light dusting of powdered sugar. They’re best enjoyed fresh while still crispy on the edges.
Notes
- Use warm milk (not hot) so the dough stays soft.
- Don’t overcrowd the pan — fry 1 or 2 at a time.
- Shelpek tastes best on the day it’s made.
- If you want them less sweet, cut the sugar to 1 tablespoon.
- Store leftovers wrapped in paper towels and reheat in the oven for a few minutes.