A breakfast staple in Kazakhstan, shelpek is made from yeasted dough rolled into thin rounds and fried until puffed on both sides. This breakfast bread is often served with honey and shared by hand from the center of the table.
Dissolve the active dry yeast and granulated sugar in the warm milk and let stand for 5 minutes. Add the flour, salt, and egg, then knead for 12 minutes until a soft dough forms.
Cover the dough and let it rise in a warm place for 60 minutes, or until doubled in size.
Divide the dough into small pieces and roll them into thin rounds. Fry in hot sunflower oil for 10 minutes, until golden on both sides.
Do not roll the dough too thin; leave enough thickness for it to puff as it fries. Allergen information: Contains wheat (gluten), milk and dairy products, and eggs.
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