Yufka is a thin, unleavened flatbread that is a staple in Turkish cuisine. It is used in a variety of dishes, from wraps and börek to layered pastries. Making yufka at home may seem daunting, but with a little practice, you can master this versatile and delicious bread. The key is to roll the dough out as thin as possible, almost translucent, so it cooks quickly and evenly on a hot griddle. Can be enjoyed fresh or stored for later use, making it a handy addition to your kitchen.
Yufka Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 cup lukewarm water
2 tablespoons olive oil (optional)
Instructions:
In a large bowl, combine the flour and salt. Gradually add the lukewarm water, mixing until a soft dough forms.
Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover and let it rest for 30 minutes.
Divide the dough into small balls, about the size of a golf ball.
On a lightly floured surface, roll each ball of dough into a very thin circle, as thin as possible.
Heat a large griddle or non-stick pan over medium-high heat. Cook each yufka for about 1-2 minutes on each side, until light golden spots appear.
Remove from heat and cover with a clean cloth to keep the yufka soft. Repeat with the remaining dough.
Yufka is perfect for making wraps, layering in börek, or enjoying with a variety of dips and spreads. Once you’ve tried homemade yufka, you’ll appreciate the delicate texture and taste that store-bought versions can’t quite match.