Yufka (Turkish Flatbread)
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Yufka is a thin, round Turkish flatbread which is made using unleavened flour. It is similar to lavash and is a very easy dish to make and the dough can be assembled in no time. The only catch is to let the dough rest for at least 4 hours to get nice soft texture on the flatbreads. Dough pieces are then rolled out into a circular sheet. The sheets are then baked on heated iron plate called as Sac for 2-3 minutes. The shelf life of Yufka depends on the moisture content. Before consumption the moistened bread is sprayed with some warm water and then covered with a cotton cloth and is rested for 10 to 12 minutes before serving.
When I read the recipe, I found it similar to frankie ( Vegetables or meat is rolled in a wrap ) in many ways , just I found Yufka more soft I had made some yummy and spicy no Onion no garlic Baingan Bharta in morning, I used that as filling for the Yufka with some slices of onion and topped it up with some lemon juice and mmm…I know you are drooling. For DH, I made some chicken kheema and added it to this. Both of us enjoyed this yummy wraps. My son eat the wraps with some dals – an innovative combination 😛 . I plan to make it more frequently , any ideas for fillings are most welcome. I took the yufka dough recipe from Srivalli’s Blog. So off to the recipe.
Yufka is a thin round traditional Turkish Flatbread which is used as a wrap to hold the filling for a shawarma sandwich.
- 1.5 Cups All Purpose Flour / Plain Flour / Maida
- 2/3 Cup Lukewarm water (More or less may be required)
- 2 tbsp Oil
- Salt to taste
In a large bowl, add in the flour, 1 tbsp oil, and salt. Mix everything.
Slowly add the water and knead it into a soft and smooth dough.
Grease the dough ball with oil and let it rest for 4 hours.
When ready to make the flatbreads, divide the dough into equal size balls. (5-6).
Roll each into a circular disc of 5-6 inches in diameter and as thin as possible.
Heat a pan to medium and cook the flatbread for a min or two on each side until you see golden spots appearing on each side.
Once done keep them wrapped in a clean kitchen towel.
Repeat the above 3 steps for the remaining Yufka dough balls.
Stuff with your favorite fillings and serve. If not using immediately store them in a zip-lock bag overnight. Yufka's can be frozen upto 2 weeks.
Recipes in this series of A-Z International FlatBreads
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Day 25- International Flat Breads – Letter Y
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