A light snack from Uzbek tea tables, chalpak is made by rolling the dough thin, piercing it with a fork, and frying it in hot oil until puffed. Made from a single thin sheet rather than folded layers, it has a crisper, lighter texture.
Stir the sugar and dry yeast into the warm water and let it sit for five minutes, then add the salt and flour and knead into a smooth dough. Cover and leave to rise for twenty minutes.
Divide the risen dough into six pieces, roll each into a thin round, and prick the surface all over with a fork.
Heat the oil in a deep pan and fry the rounds one at a time, about three minutes per side, until golden and puffed.
Do not roll the dough out too thin, or it will tear and let oil seep inside while frying. Allergens: contains wheat (gluten, flour).
To check the oil temperature, drop a small piece of dough into it; if it rises to the surface and bubbles right away, the oil is ready for frying.
Admin DadaGastro · verified in test kitchenKızartma için tavam biraz zayıf ısıtıyordu, tarifte üçer dakika yazsa da benim tarafımda her iki yüzü beşer dakika sürdü, ama sonunda güzelce kabardı. Altı yuvarlağı art arda kızartmak beklediğimden uzun sürdü, akşam çayına yetiştirmek isteyenler erkenden başlasın.
Tarifte hamurun yirmi dakikada mayalanacağı yazıyor ama benim hamurum o sürede pek kabarmadı; kışın mutfağım soğuk oluyor, bu da etkili olmuş olabilir. Kırk dakikaya çıkarmadan hamur yeterince hafiflemedi, verilen süreyi biraz iyimser buluyorum.
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