Yufka

Name: Yufka
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 6 flatbreads
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; ¾ cup lukewarm water; 2 tablespoons olive oil; flour; olive oil; Stand mixer; 7 sheets parchment paper; 1 hot plate; Rolling pin

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5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Rest Time
4 hrs
Total Time
1 hr 35 mins
Servings
6 flatbreads
Course
Bread
Cuisine
Middle Eastern, Turkish

Yufka

Parker Hill

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Yufka is a thin, round, unleavened flatbread from Turkey, similar to lavash. In the Turkish language, yufka also means phyllo dough.

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Ingredients

Servings

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)

Equipment

Stand mixer
7 sheets parchment paper
1 hot plate (or a large griddle)
Rolling pin

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Instructions

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.