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TurkishAuthentic Cuisine

Yufka

Serves 4 to 6 Bread vegan, Breads & Pastry

Yufka

Yufka, a staple in Turkish households, traces its roots to the rural villages where it's made with a few simple ingredients. Traditionally prepared for family gatherings, it’s a dish that brings people together, often served during leisurely meals that extend into the afternoon. In these settings, the art of making yufka is passed down through generations, each cook adding their own touch.

The taste of yufka is subtly salty, with a texture that's both tender and slightly chewy, achieved by the skillful hand-rolling of the dough. Fat is used liberally, giving it a rich, satisfying mouthfeel. It's best enjoyed warm, fresh off the griddle, where its simplicity shines and each bite is a reminder of home-cooked comfort.

Ingredients

  • 500 gflour
  • 250 mlwater
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour and 1 tsp of fine sea salt. Gradually add 250 ml of water while mixing with your hand or a wooden spoon until a shaggy dough forms. Once the dough begins to come together, transfer it to a lightly floured surface.
  2. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should feel soft and slightly tacky but not sticky. Cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the gluten to relax.
  3. After the dough has rested, divide it into smaller, equal-sized balls, about the size of a small apple. Roll each ball into a thin, round sheet using a rolling pin, aiming for a thickness of about 1-2 mm. Dust the surface and rolling pin with flour as needed to prevent sticking.
  4. Preheat your oven to its highest setting, ideally around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. Carefully transfer the rolled-out dough onto the hot surface, ensuring it lies flat.
  5. Bake the Yufka for about 2-3 minutes, or until it begins to bubble and develop light brown spots. Flip it over using tongs or a spatula and bake the other side for another 1-2 minutes. The Yufka should be pliable but with a slightly crisp edge.
  6. Remove the baked Yufka from the oven and place it on a wire rack to cool slightly. This helps set the crumb and prevents it from becoming soggy. Repeat the process with the remaining dough balls.
  7. Serve the Yufka warm, tearing it into pieces at the table as is traditional. It pairs well with a variety of dishes, perfect for scooping up dips or wrapping around savory fillings.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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