Yufka | Turkish Flatbread
Yufka is a very thinly rolled Turkish flatbread made with just the basic ingredients. It can be used to make wraps or as a pastry sheet for desserts.
Servings: 10 flatbread
Calories: 93kcal
Equipment
- bowl
- Griddle
- spatula
Ingredients
- 1 ½ cups All Purpose flour
- 1 teaspoon Salt
- 2 Tablespoon Olive oil
- Warm Water as needed to make a doudh
Instructions
- In a wide bowl, add the flour and the salt. Mix well to combine.
- Slowly add the warm water to form a dough.
- Add the olive oil and start kneading the dough until it is very soft and smooth.
- Cover the dough and let it rest for about 4 hours or even overnight. The longer it rests, the easier it is for us to roll as we have to roll the dough really thin.
- Once the dough is rested, divide the dough into 10 equal pieces.
- Let the dough balls rest for about 15 minutes.
- Dusting each ball with enough flour, start rolling the dough. Roll it as thin as possible without tearing the dough.
- If the dough resists rolling, rest it for few more minutes and then roll again.
- Heat a heavy pan and cook the rolled Yufka on medium high heat until golden brown on both sides.
- Remove from heat and keep in between kitchen cloth until ready to serve.
- The yufka tends to harden very quickly. It can be sprayed/sprinkled with warm water before serving to soften it.
Notes
Expert tip
- Resting the dough is very important. The more it rests, the easier it is to roll the flatbread.
- Resting allows us to roll the yufka really thin which is the special characteristic of this Turkish flatbread.
- When rolling, if the dough resists and rolls back, let it rest for few minutes and then roll again.
- Cooking the yufka on a heavy pan is essential.
- Keep the cooked flatbread covered until ready to serve.
Nutrition
Calories: 93kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 233mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg