📝 About This Recipe
Yufka is the paper-thin, soul-satisfying backbone of Turkish cuisine, a versatile unleavened flatbread that bridges the gap between daily bread and delicate pastry. Traditionally rolled with a long oklava (rolling pin) and cooked on a dome-shaped griddle, this bread is celebrated for its incredible elasticity and nutty, charred aroma. Whether used as a wrap for succulent kebabs or layered into flaky borek, mastering the art of Yufka brings a piece of ancient Anatolian tradition into your modern kitchen.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting; high-quality, sifted)
- 1.5 cups Warm water (approximately 105°F (40°C))
- 1.5 teaspoons Sea salt (fine grain)
- 2 tablespoons Extra virgin olive oil (adds elasticity and flavor)
- 1 teaspoon White vinegar (helps relax the gluten for easier rolling)
For Rolling and Storage
- 1/2 cup Wheat starch (mixed with 1/2 cup flour for dusting to prevent sticking)
- 1/2 cup Water (in a spray bottle for softening the cooked bread)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour and sea salt until well combined.
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2
Create a well in the center of the flour. Pour in the warm water, olive oil, and vinegar.
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3
Using your hand or a wooden spoon, gradually incorporate the flour from the edges into the liquid until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, silky, and slightly tacky but not sticky.
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5
Divide the dough into 10-12 equal-sized pieces, roughly the size of a large tangerine or a golf ball.
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6
Roll each piece into a smooth ball. Place them on a tray, cover with a damp cloth, and let them rest for at least 30 minutes. This 'resting' phase is crucial for gluten relaxation.
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7
Prepare your rolling station by mixing the wheat starch and extra flour. Dust your work surface generously.
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8
Take one dough ball and flatten it with your palm. Using a thin rolling pin (oklava) or a standard rolling pin, begin rolling from the center outwards.
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9
Continue rolling until the dough is translucent and paper-thin, reaching about 10-12 inches in diameter. Rotate frequently to maintain a circular shape.
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10
Preheat a large non-stick skillet, cast iron griddle, or 'sac' over medium-high heat. Do not add oil to the pan.
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11
Carefully drape the thin dough over the hot pan. Cook for 45-60 seconds until small bubbles appear and the bottom has faint golden-brown 'leopard spots'.
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12
Flip the Yufka and cook the other side for another 30-45 seconds. Do not overcook, or it will become a brittle cracker.
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13
Remove the bread and immediately mist it lightly with water from a spray bottle. Stack the cooked breads on top of each other and keep them wrapped in a clean kitchen towel to steam and stay soft.
💡 Chef's Tips
The secret to paper-thin Yufka is the resting time; if the dough springs back, let it rest another 10 minutes. Using a mixture of starch and flour for dusting prevents the dough from tearing and creates a smoother texture. If you plan to use these for Borek later, you can cook them slightly less and keep them dry; if using as wraps, ensure they stay hydrated under a towel. Avoid using too much oil in the dough, as it can make the bread heavy rather than airy. If your Yufka becomes too crisp, simply sprinkle with more water and let it sit wrapped in a towel for 5 minutes to re-soften.
🍽️ Serving Suggestions
Serve warm as a wrap for 'Durum' filled with grilled lamb, sumac-onions, and parsley. Use as a base for 'Gozleme' by folding in feta cheese and spinach before a final crisp in the pan. Pair with a cold glass of Ayran (salty yogurt drink) and a side of spicy Ezme salad. Layer with butter and honey for a simple, traditional Turkish breakfast treat. Serve alongside a bowl of hot Mercimek Corbasi (Lentil Soup) for dipping.