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Authentic Yufka Recipe Turkiye, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Paper-thin, but sturdy enough to hold a shawarma filling, yufka is an essential component of Turkish cuisine and is consumed as a flatbread or used as an ingredient (unbaked) in many of traditional Turkish dishes, like baklava, börek or gözleme. The dough is made with just flour, water and salt, then first rested and divided into smaller portions of dough which are rolled using a thin rolling pin called oklava until about 50-70cm in diameter. The flatbread version, known as yufka ekmek, is baked on a large inverted pan, called saç for about 2-3 minutes, and a pile of them are stacked and stored in a cool place where they can keep for up to 6-8 months. When ready to eat, yufka needs to be sprinkled with warm water and covered with a cotton cloth for 10-12 minutes before it is ready for consumption.
Cooking tips
-
method
The working surface must be floured well at all times while rolling the dough as that will prevent it from sticking to the surface. Some advise the use of cornstarch instead of flour as it's even better than flour in keeping the dough from sticking. If you do not own a saç, yufka can be baked in large, non-stick pan. -
variations
Variations on the basic recipe include adding oil and eggs, and some recipes, unorthodoxly even call for yeast.
Yufka
PREP 1h 30min
COOK 30min
READY IN 2h
Yufka is a staple in Turkish cuisine and crucial for dishes like börek and gözleme. By mixing just flour, salt, and tepid water, you'll create a soft dough that's carefully transformed into ultra-thin, expansive sheets through attentive kneading and meticulous rolling.
Ingredients
6 cups flour
1 tsp salt
tepid water
Preparation
Step 1/4
Mix the salt with flour in a bowl, then gradually pour in the water, at the same time kneading by hand until you have a dough as soft as an earlobe.
Step 2/4
Let the dough rest for 15 minutes, then divide it into 12 balls.
Step 3/4
On a generously floured working surface, roll each ball of dough using a thin rolling pin, until paper thin, then cook the sheets in a large non-stick pan briefly on both sides.
Step 4/4
Stack the yufka sheets, cover, and store in a cold place for up to six to eight months.
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