📝 About This Recipe
Yufka is the ancient, paper-thin unleavened flatbread that serves as the essential foundation for Turkish cuisine's most iconic pastries, from crispy börek to sweet baklava. Hand-rolled with a traditional thin rolling pin called an 'oklava,' this dough represents a centuries-old craft that balances elasticity with delicate transparency. Once toasted briefly on a hot griddle, these sheets offer a nutty, toasted aroma and a versatile texture that can be used fresh or dried for long-term storage.
🥗 Ingredients
Dough Base
- 4 cups All-purpose flour (high-quality, sifted)
- 1.5 cups Warm water (approximately 105°F (40°C))
- 1.5 teaspoons Sea salt (fine grain)
- 1 tablespoon Extra virgin olive oil (adds elasticity)
- 1 teaspoon Vinegar (white or apple cider; helps relax gluten)
For Rolling and Dusting
- 1/2 cup Wheat starch (mixed with extra flour for dusting)
- 1/2 cup All-purpose flour (for the dusting mixture)
For Storage and Softening
- as needed Water (in a spray bottle for rehydrating)
- 2 pieces Clean cotton towels (to keep dough moist)
👨🍳 Instructions
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1
In a large mixing bowl, sift the flour and salt together. Create a well in the center of the flour mound.
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2
Slowly pour the warm water, olive oil, and vinegar into the well. Using your fingers or a wooden spoon, gradually incorporate the flour from the edges into the liquid.
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3
Knead the dough in the bowl until it comes together, then transfer to a lightly floured surface. Knead vigorously for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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4
Divide the dough into 12-15 equal-sized pieces, roughly the size of a large walnut or a small tangerine (about 50-60g each).
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5
Roll each piece into a smooth ball. Place them on a tray, cover with a damp cloth, and let the dough rest for at least 30 minutes. This 'resting' phase is crucial for relaxing the gluten.
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6
Prepare your rolling station by mixing the wheat starch and extra flour. Dust your work surface generously.
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7
Take one dough ball and flatten it into a small disk. Using an oklava (thin rolling pin) or a standard rolling pin, begin rolling from the center outwards.
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8
As the dough expands, wrap the edge of the dough around the oklava and roll it back and forth with your palms, applying gentle pressure from the center toward the ends of the pin.
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9
Unroll, rotate the dough 90 degrees, and repeat the process. Continue until the dough is translucent and approximately 12-14 inches in diameter.
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10
Heat a large, flat griddle or a 'sac' over medium heat. If you don't have one, an inverted large non-stick skillet works perfectly.
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11
Carefully drape the thin dough over the hot surface. Cook for only 30-45 seconds. You are looking for tiny white bubbles and a few light brown 'freckles,' not a deep char.
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12
Flip the yufka and cook the other side for another 20-30 seconds. It should remain flexible, not brittle.
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13
Remove the yufka and immediately place it between two clean, dry towels. Stack subsequent sheets on top of each other to keep them soft with their own steam.
💡 Chef's Tips
The addition of a little vinegar is a chef's secret to making the dough easier to stretch without tearing. Always keep the dough balls covered while you work; even a few minutes of exposure to air can create a 'skin' that ruins the texture. If using for Baklava, roll the dough even thinner until you can see the grain of the wood through it. If the yufka becomes too dry and brittle, lightly mist it with water from a spray bottle and let it sit under a towel for 10 minutes to regain flexibility. Using a mixture of starch and flour for dusting prevents the dough from sticking while keeping it light and airy.
🍽️ Serving Suggestions
Layer with feta cheese, parsley, and a milk-egg wash to create a classic Tray Börek. Lightly brush with melted butter and honey for a simple, sweet breakfast treat. Use as a wrap for hot grilled Lamb Köfte or Adana Kebab with sumac-onions. Serve alongside a bowl of hot Lentil Soup (Mercimek Çorbası) for dipping. Pair with a glass of chilled Ayran (salty yogurt drink) or hot Turkish Black Tea.