Yufka
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
35 mins
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Rest Time
4 hrs
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Total Time
1 hr 35 mins
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Servings
6 flatbreads
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Course
Bread
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Cuisine
Middle Eastern, Turkish
Yufka
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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
- 2 cups all-purpose flour , sifted
- 1 teaspoon salt
- ¾ cup water more or less), at 97 F / 36°C, lukewarm
- 2 tablespoons olive oil
- flour (for the work surface)
- olive oil (for the resting and for the hot plate)
Equipment
- Stand mixer
- 7 parchment paper sheets
- 1 hot plate (or a large griddle)
- rolling pin
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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