Sift the flour in a bowl into a bowl, add salt and slaked soda.
Melt the butter in the milk, but do not make it too hot. Pour into flour and knead the dough first with a spoon or spatula.
We will also need additional flour for pouring during the kneading of the dough by hand. The dough should be elastic. Cover the dough with cling film and leave it on the table for 15 minutes.
Divide the dough into 7 or 9 smooth parts.
Roll out each piece of dough thinly with a rolling pin. You need to roll out all the pieces since such cakes are cooked quickly, so that the dough does not wind and does not stick to anything, put the cakes one on one between them, laying a napkin sprinkled with flour.
Heat the oil very well in a high pan or thick-walled pan. Put the cake in the heated oil and turn it clockwise using a spatula or fork to cook for a few seconds, then turn it over to the second side. The most important thing is that the oil is hot and be sure not to overheat the shelpeks.
Put ready-made shelpecks on napkins to remove excess fat.
Shelpek - these are traditional Cossack air cakes that are cooked in deep fat or in a cauldron with oil. Such cakes are very tasty, crispy and golden, bread cakes can be replaced, as well as served with any meat or vegetable dish. Cooking shelpecks is very fast, the frying itself lasts only a few seconds.