Chalpak
Description
Homemade baked treats for tea. I've been making these flatbreads for a long time, using various fillings such as dill and parsley, hard cheese, feta, and eggs. Recently, I found out they have a beautiful name—“chalpak.” I’ve always loved unique names for interesting dishes, and this one is no exception. Now I make chalpak even more often, and my family is all for it! Today, I’d like to share the recipe with you.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I recommend using warm water so the yeast dissolves well. I usually use wheat flour, but you can also use rye flour or add some bran to make the flatbreads even more nutritious.
- 2
Step 2
Dissolve the yeast in warm water, mix well.
- 3
Step 3
Add sunflower oil and begin incorporating the flour in small portions. Knead until you get a soft, elastic dough.
- 4
Step 4
Divide the dough into 2-3 parts. Slightly roll out each part. Place finely chopped dill in the center.
- 5
Step 5
Fold and secure the edges, forming a ball, then roll it out with a rolling pin into a thin flatbread.
- 6
Step 6
Fry the flatbreads in heated sunflower oil on a skillet for 2-3 minutes on each side. Since the flatbreads are thin, they will cook very quickly, so watch carefully to prevent burning. Serve chalpak with broth or soup—it's especially delicious that way, in my opinion.