Ingredients

• 500g (4 cups) of all-purpose flour plus extra for dusting
• 1 tsp of salt
• 300ml (1 1/4 cups) of warm water
• 30ml (2 tbsp) of olive oil

Preparation and Cooking

• In a large bowl, mix flour and salt. Gradually add warm or lukewarm water, blending until a rough dough forms, but add water cautiously to avoid stickiness.
• Incorporate olive oil into the dough by kneading in the bowl or using a dough mixer.
• On a lightly floured surface, knead dough for 5-7 min until smooth and elastic. Dough should be soft, not sticky.
• Shape into a ball, place in the bowl, and cover tightly and rest for 30 min since yufka doesn’t use yeast.
• Divide rested dough into 8-10 equal pieces, depending on desired yufka size (15-50cm), and roll out each piece into a thin, round or oval shape, 1-2mm thick, avoiding tears.
• With a wood-fired oven at 300-310°C, cook yufka in Area E for about 2 min or until bubbles form and underside has light brown spots. Then flip and cook the other side for 1-2 min.
• Remove cooked yufka, cover with a kitchen towel to keep warm and soft. Repeat for remaining pieces.
• Serve yufka warm or at room temperature as wraps or with toppings.

Hints and Comments

To store yufka, dry it completely for 4-5 days, then store it in an airtight container in a cool, dry place. Dried yufkas can last for over a year.

A milk and egg version of yufka creates a firmer dough, often used in borek recipes like “Water Borek.” Flatbreads can be baked at temperatures ranging from 230-300°C. “Puffy Flat Bread” is achieved by spraying water over flattened dough before cooking, which forms hollow pockets due to steam.

“Lavaş Bread,” similar to “Puffy Flat Bread,” is thin and crispy, puffing up during cooking. These breads pair well with cheeses, butter, honeycomb, and spicy ezme.

A thinner yufka version is commonly used in baklava. Baklava Phyllo Dough ingredients include hard wheat starch, water, salt, eggs, and vinegar. Starch helps thin the dough, eggs make it flexible, and vinegar adds crispiness. Cover phyllo dough with a damp cloth to avoid drying.

To make baklava phyllo dough:

• In a large bowl, mix sieved flour, salt, vinegar, and eggs, gradually adding water until the dough is firm.
• Cover the dough with a damp cloth and let it rest for about 20 min.
• Divide the dough into 30 equal-sized balls, rolling each on a starch-dusted surface.

Sprinkle starch between every five layers, then roll them out together to achieve larger and thinner pastry.