Yufka | Turkish Unleavened 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.

Yufka | Turkish Flatbread, is an unleavened flatbread from the Turkish cuisine. They are very thinly rolled flatbread almost resembling pastry sheets and are used for layering in some desserts. The Yufka is very similar to Lavash and uses just the basic ingredients like flour, salt, oil and water.

The yufka is rolled very thin and then cooked on a heavy iron plate called Sac. I used a heavy flat pan to cook the yufka. These flatbread can become very hard and dry if not served immediately. To make it soft again, it is sprayed with warm water and rested for few minutes in between a kitchen cloth and then served.

We can use the Yufka flatbread as a wrap or also serve it with a spicy side dish. The shelf life of these flatbread are quite long as they are quite dry in texture. They can be kept sealed in tightly inside a air proof wrap and can be sprayed with warm water and rested just before serving.

My Other recipes in the A-Z International Flatbread Series –

A for Aish Baladi

B for Boulanee Katchalu

C for Chickpea Flatbread / Socca

D for Dhal Puri

E for Emirati Khameer

F for Fruit Focaccia

G for Gozleme

H for Himbasha

I for Indian Fry Bread

J for Janta Roti

K for Ka’ak

L for Lepinja

M for Mahjouba

N for Norwegian Crisp Bread

O for Onion and Poppy Seed Pletzel

P for Pol Roti

Q for Qutab

R for Roomali Roti

S for Samoon

T for Taftan bread

U for Uyghur flatbread

V for Veechu Parotta

W for Whole Wheat Phulka

X for Xian Bing

Preparation time – 10 minutes plus 4 hours resting time
Cooking time – 30 minutes
Difficulty level – Easy
Recipe adapted from – Cooking 4 All Seasons

Ingredients to make Yufka | Turkish Flatbread – makes 10

• All Purpose flour – 1 1/2 cups
• Salt – 1 tsp
• Olive oil – 2 TBSP
• Warm Water – as needed to make a soft dough

Procedure to make Yufka | Turkish Flatbread –

• 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.

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.

5 from 4 votes

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Course: Baking, Flatbread

Cuisine: Turkish

Prep Time: 10 minutes

Cook Time: 30 minutes

Resting time: 4 hours

Total Time: 40 minutes

Servings: 10 flatbread

Author: Sandhya Ramakrishnan

Ingredients

• All Purpose flour – 1 1/2 cupsAll Purpose flour – 1 1/2 cups
• Salt – 1 tspSalt – 1 tsp
• Olive oil – 2 TBSPOlive oil – 2 TBSP
• Warm Water – as needed to make a soft doughWarm Water – as needed to make a soft dough

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.

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!