Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. Chewy, soft, and blistered, these easy unleavened wraps come together in 30 minutes with just flour, water, oil, and salt—and they’ll outshine anything you find in supermarkets.
Total: 0 45min0
Yield: 6 servings
Nutrition Facts :
1 3/4 cups all-purpose flour, plus more as needed
1 teaspoon kosher salt
3/4 cup warm water
2 tablespoons extra-virgin olive oil, plus more for the mixing bowl
In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun’s Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8–10 minutes, or wrap in a damp towel and microwave for 15–30 seconds.)
Yufka is nonleavened dough that is thinner than a tortilla and heartier than phyllo dough; it has a substantial bite but is still very flaky. It is rumored to be the original form of phyllo. Yufka is used to make many flatbreads, pastries, and borek, a baked or fried pie found in Turkey and the Middle East.
Nutrition Facts :
1 2/3 cup all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2/3 cup warm water
2 tablespoon extra-virgin olive oil, plus a little more (as needed)
In a medium bowl, whisk together the flour and salt. Make a well in the center and pour in the water and olive oil. Using your fingers, draw the flour in from all sides, working the mixture until it’s sticky and forms into a ball. Turn the dough onto a floured surface and knead until smooth and elastic, about 3 minutes. Transfer back to the bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature for at least 4 hours, or up to overnight.
Divide the dough in half, then divide each half into three equal pieces; you should have six equal pieces, each weighing about 2 ounces.
Roll out each yufka ball into a very thin 8- to 9-inch round, using plenty of flour to keep the dough from sticking to the rolling pin. Stack them on top of each other with a piece of parchment paper between them and plenty of flour or lay them out slightly overlapping on a baking sheet.
Heat an 11- to 12-inch cast-iron skillet or nonstick pan over medium heat and cook the yufka on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. You only need to partially cook each flatbread at this stage; don’t get them too crispy or they will be dry and hard to work with. Stack them on top of each other as you cook each one so that they lightly steam and keep each other soft and pliable.
If you are not using immediately, transfer the warm yufka to a large zip-top plastic bag and store at room temperature up to overnight. You can also freeze the yufka for up to 2 weeks. After thawing, reheat briefly in a skillet over medium heat before using.
Yufka is a thin, round, unleavened flatbread from Turkey, similar to lavash. In the Turkish language, yufka also means phyllo dough.
Nutrition Facts :
2 cups all-purpose flour (, sifted)
1 teaspoon salt
¾ cup lukewarm water ((more or less), at 97 F / 36°C)
2 tablespoons olive oil
Flour ((for the work surface))
Olive oil ((for the resting and for the hot plate))
7 sheets parchment paper
1 hot plate ((or a large griddle))
In the bowl of a stand mixer, combine the flour and salt.
Dig a well in the center and pour in the water and oil.
Knead until getting a sticky dough.
On a well floured work surface, knead the dough for 3 minutes, adding flour or water if necessary, until the dough is no longer sticky. It should be smooth and more importantly, elastic.
Transfer the dough to a large bowl, drizzle with a little olive oil and turn it over to coat the entire surface.
Cover the bowl with cling film and let stand at room temperature for 4 hours.
On a floured work surface, divide the dough into 6 equal pieces and roll them up.
Cover the balls of dough with a cloth and let them sit at room temperature for 15 minutes.
On a floured work surface, using a smooth, lightly floured rolling pin, roll each ball into a very thin circle about 9 inches (23 cm) in diameter, sprinkling with flour if necessary to prevent the dough from sticking.
Place each disc of dough in a pile between sheets of parchment paper. Heat a non-stick hot plate or griddle about 12 inches (30 cm) in diameter over high heat. Lightly oil the hot plate.
Peel a disc of dough from the parchment paper and place it on the hot plate, carefully using the fingertips to place it flat, if necessary.
Cook over medium heat until lightly browned and puffy in places for about 2 minutes.
Using a spatula, turn over and cook until the other side is lightly browned in places, for 1 to 2 minutes.
Transfer to a large dish.
Repeat the operation with all the remaining discs of dough, stacking the baked flatbreads so that they stay warm.