Inspired by the traditional Kazakh Shelpek, this skillet flatbread honors the spirit of communal kitchens and morning rituals. Traditionally fried and pillowy, Shelpek is a celebration bread—shared with guests, served with tea, and deeply tied to memory.

This reimagining keeps the heart of Shelpek intact—its soft center and golden, spotted surface—while stripping it down to its simplest elements. The result is a thin, earthy flatbread made from mashed potato and cassava, cooked on a dry skillet until puffed and freckled. No grains, oils, or floury fillers. Just roots, heat, and a moment of stillness.

Pair with tomato mash, a cool chutney, or sautéed greens. Or eat them warm, folded in half, plain and grounding—how all good flatbreads begin.

Ingredients

Flatbread Base (makes 4 medium rounds)

• 1 cup mashed white potato (smooth, skin removed)
• ½ cup cassava flour
• 1–2 tbsp filtered water, as needed
• ½ tsp sea salt
• Optional: pinch of garlic powder or ground cumin for depth

Method

1. Combine mashed potato, cassava flour, and salt in a bowl. Knead gently with your hands until a soft, pliable dough forms. Add water one tablespoon at a time if it feels too dry or cracks.
2. Divide into four equal portions and roll each into a ball. Cover with a cloth to keep from drying out.
3. Place one ball between two sheets of parchment paper. Roll thin—about ⅛ inch thick—into a round or oval. Peel away parchment gently.
4. Heat a dry cast iron skillet over medium heat. Once hot, lay the flatbread on the skillet. Cook 1–2 minutes per side, or until golden spots appear and edges begin to lift.
5. Repeat with remaining dough, keeping cooked breads warm under a clean towel.

To Serve

• With tomato mash: Simmer heirloom tomatoes with garlic and herbs until thick, then mash and spoon over warm flatbread.
• With compliant chutney: Try cilantro-lime or mint-ginger chutney for a refreshing contrast.
• With greens: Sauté chopped kale or collards in a splash of lemon juice until wilted and serve on the side.

Notes from the Kitchen

• Cassava flour absorbs differently depending on the brand. Adjust water as needed to create a soft but rollable dough.
• Potatoes should be well-mashed with no lumps. Use a ricer if needed for smoothness.
• Flatbreads can be stored in an airtight container and reheated on a skillet—no oil needed.

These flatbreads hold the warmth of tradition and the clarity of modern healing. They’re the kind of thing you make not just to eat, but to center yourself. To reset. To remind yourself that sometimes, nourishment can be as simple as potatoes, fire, and a pause.