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
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 ½ 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
Ingredients
- All Purpose flour - 1 ½ cups
- Salt - 1 tsp
- Olive oil - 2 TBSP
- Warm 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.
Keith Choules says
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.
Sandhya Ramakrishnan says
Thanks so much for your feedback! Glad you liked the recipe.
Padmajha PJ says
What a nice Flat bread to make wraps with. I am imagining this with a semi dry panner stuffing and some cheese on top!
code2cook says
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.
Renu says
Same pinch Sandhya, even I made Yufka for the letter Y. They look so soft. Beautifully done.
Srivalli Jetti says
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!
Mayuri Patel says
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.
M.Gayathri Raani says
The yufka looks really good Sandhya. It reminds me of the thin chapati mom used to make. This would be perfect with a filling.
Vaishali Sabnani says
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 .
preeti garg says
This turkish bread looks so soft and perfectly cooked.. good to further use as wrap or roll.
harini says
Wow! they look perfect for using like wraps. Beautifully done, Sandhya.
Priya Suresh says
Excellent flatbreads there, they are just prefect to make wraps na.. And they came out extremely prefect. Lovely flatbread for Y Sandhya.Well done.
Sowmya says
Those yufkas look lovely! Perfect for taking on a road trip or train ride! Great pick for Y