Yufka Flatbread is a traditional Turkish recipe, for a classic unleavened flatbread often used as wraps. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Yufka Flatbread.
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Yufka is a very thinly rolled unleavened Turkish flatbread made with just the basic ingredients. It can be used to make wraps or as a pastry sheet for desserts.
Ingredients:
180g plain (All Purpose) flour
1 tsp Salt
2 tbsp Olive oil
Warm Water as needed to make a dough
Method:
Sift together the flour and salt into a wide bowl.
Slowly add the water, mixing the ingredients until they come together to form a dough (you might not need all the water).
Add the olive oil and start kneading the dough until it is very soft and smooth. Cover the dough and let it rest for about 4 hours or even overnight. The longer it rests, the easier it is to roll, as the flatbreads need to be really thin.
Once the dough has rested, divide into 10 equal pieces. Cover the dough with a tea towel to prevent them from drying and allow to rest for 15 minutes.
Dust your work surface and rolling pin. Take the first piece of dough, dust with flour then start rolling the dough. Roll it as thin as possible without tearing the dough. If the dough resists rolling, rest it for few more minutes and then roll again.
Place a heavy-based frying pan over medium-high heat. When hot add the first yufka and cook until golden brown on both sides.
Remove from heat and keep in between kitchen cloth until ready to serve. Serve as quickly as possible.
Yufka tends to harden very quickly. It can be sprayed/sprinkled with warm water before serving to soften it.
