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Home » Baking » Flatbreads

Published: Sep 30, 2018 · Modified: Feb 21, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Yufka | Turkish Unleavened Flatbread

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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 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.

Stacked yufka flatbread

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.

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Yufka | Turkish Flatbread

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

Ingredients needed

  • All Purpose flour - 1 ½ cups
  • Salt - 1 tsp
  • Olive oil - 2 TBSP
  • Warm Water - as needed to make a soft dough
Turkish flatbread with salad in the background

Step by step process

  • 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.
Kneading dough for flatbread
  • 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.
Process shot to roll the yufka flatbread
  • 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

Expert tips

  • 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.

Frequently asked questions

What is the shelf life of Yufka flatbread?

Yufka can be stored for a while as it does not have any ingredients with lower shelf life. We can leave it in room temperature for a day or two or can freeze it for up to 2 weeks.

How to reheat yufka?

Yufka can become hard and brittle if not used immediately. We can spray some water and then reheat it in the griddle for few seconds before serving.

What can we make with Yufka?

Yufka is a thin almost pastry sheet like flatbread. Yufka is used to make wraps, pastries and borek. Some recipes that we can use is this Albanian Spinach pie / Byrek Me Spinaq or Turkish Cigar pastry

Is yufka and phyllo the same?

Yufka is a flatbread which is thinner than tortilla but thicker than phyllo. Though a few of the recipes made with phyllo can be replaced with yufks like the Boreks, but they are not the same.

More Turkish Recipes

  • Cezerye | Turkish Carrot and Walnut Bars
  • Turkish Semolina Pudding | Sutlu Irmik Tatlisi
  • Gozleme | Turkish Spinach and Feta Flatbread
  • Sekerpare – Turkish Soft Cookies in Sugar Syrup
  • Acma | Soft Turkish Bagel Recipe
  • Mercimek Koftesi – Vegan Turkish Red Lentil and Bulgur Kofte
  • Peynirli Poğaça - Turkish Poğaça With Feta And Herb
  • Turkish Cigar Pastry – Savory Spinach And Feta Cigars

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Yufka flatbread

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 7 votes
Print Pin Rate
Course: Baking, Flatbread
Cuisine: Turkish
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting time: 4 hours
Total Time: 40 minutes
Servings: 10 flatbread
Calories: 93kcal
Author: Sandhya Ramakrishnan

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
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Xian Bing | Chinese Stuffed Pancake - Vegetarian
Zaatar Flatbread - Middle Eastern Flatbread »

Reader Interactions

Comments

  1. Freya says

    February 24, 2022 at 2:16 am

    5 stars
    Delicious flatbreads and I found the instructions so straightforward to follow!

    Reply
  2. Allyssa says

    February 23, 2022 at 6:02 am

    5 stars
    Thank you so much for sharing this amazing yufka turkish flatbread recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!

    Reply
  3. Keith Choules says

    March 05, 2021 at 8:10 am

    Made the dough this morning, rested for 3.5 hrs then cooked and ate them for Lunch, so simple and fabulous. We tried them with chutney, tomato paste, marmalade, jam, honey and Nutella. Not all at the same time!"$ all were great. Yufka should work with anything.

    Reply
    • Sandhya Ramakrishnan says

      March 05, 2021 at 11:34 am

      Thanks so much for your feedback! Glad you liked the recipe.

      Reply
  4. Padmajha PJ says

    October 23, 2018 at 5:21 am

    5 stars
    What a nice Flat bread to make wraps with. I am imagining this with a semi dry panner stuffing and some cheese on top!

    Reply
  5. code2cook says

    October 22, 2018 at 6:28 pm

    5 stars
    I loved these rotis which can be used to make wraps. looking great and surely will make a perfect wrap. well said with just few ingredients such a nice bread is made.

    Reply
  6. Renu says

    October 18, 2018 at 9:14 am

    5 stars
    Same pinch Sandhya, even I made Yufka for the letter Y. They look so soft. Beautifully done.

    Reply
  7. Srivalli Jetti says

    October 16, 2018 at 7:02 am

    This was surely one of the favorite ones when I did the theme last time..you have got it done so well. I loved it when we used it as a wrap..so neat!

    Reply
  8. Mayuri Patel says

    October 15, 2018 at 2:18 pm

    Yufka are so soft and delicious, had them stuffed with vine leaf, soft cheese and cranberries at a Turkish restaurant in Montreal. A wonderful share for the letter Y.

    Reply
  9. M.Gayathri Raani says

    October 11, 2018 at 10:07 am

    The yufka looks really good Sandhya. It reminds me of the thin chapati mom used to make. This would be perfect with a filling.

    Reply
  10. Vaishali Sabnani says

    October 07, 2018 at 9:05 am

    Yufka the Turkish bread looks very soft and just like our Indian rotis . I just read about it on Renu’s .. she made a wrap but I am sure this can be served with various accompaniments .

    Reply
  11. preeti garg says

    October 05, 2018 at 6:38 am

    This turkish bread looks so soft and perfectly cooked.. good to further use as wrap or roll.

    Reply
  12. harini says

    October 02, 2018 at 7:15 pm

    5 stars
    Wow! they look perfect for using like wraps. Beautifully done, Sandhya.

    Reply
  13. Priya Suresh says

    October 01, 2018 at 11:53 am

    Excellent flatbreads there, they are just prefect to make wraps na.. And they came out extremely prefect. Lovely flatbread for Y Sandhya.Well done.

    Reply
  14. Sowmya says

    September 30, 2018 at 9:43 pm

    Those yufkas look lovely! Perfect for taking on a road trip or train ride! Great pick for Y

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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