RECIPE / ONE REALIZATION

Yufka

Yufka is a staple in Turkish cuisine and crucial for dishes like börek and gözleme. By mixing just flour, salt, and tepid water, you'll create a soft dough that's carefully transformed into ultra-thin, expansive sheets through attentive kneading and meticulous rolling.

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Servings: 12
Preparation: 1 hr 30 min
Cooking: 30 min
Total: 2 hr

RECIPE INGREDIENTS

6 cups flour
1 tsp salt
tepid water

METHOD

01
Mix the salt with flour in a bowl, then gradually pour in the water, at the same time kneading by hand until you have a dough as soft as an earlobe.
02
Let the dough rest for 15 minutes, then divide it into 12 balls.
03
On a generously floured working surface, roll each ball of dough using a thin rolling pin, until paper thin, then cook the sheets in a large non-stick pan briefly on both sides.
04
Stack the yufka sheets, cover, and store in a cold place for up to six to eight months.

USEFUL NOTES

What to pay attention to

METHOD

The working surface must be floured well at all times while rolling the dough as that will prevent it from sticking to the surface. Some advise the use of cornstarch instead of flour as it's even better than flour in keeping the dough from sticking. If you do not own a saç, yufka can be baked in large, non-stick pan.

VARIATIONS

Variations on the basic recipe include adding oil and eggs, and some recipes, unorthodoxly even call for yeast.