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 (Turkish Flatbread)
- 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
B- Boxty – Irish Potato FlatBread
F-Farinata Genovese : Ligurian Chickpea Flatbread
G- Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)
H- Harcha (Moroccan FlatBread)
I – Injera (Ethiopian FlatBread)
K-Knäckebröd – Swedish Multi-Seed Crispbread
L- Lachuch (Yemenite FlatBread)
M-Manakish Za’atar (Levantine Flatbread)
N-Noni Afghani (Afghan Flatbread)
O-Omani Maldouf – A FlatBread made with Dates
T-Tiganopsomo – The Greek version of fried bread
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Day 25- International Flat Breads – Letter Y
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Tuesday 23rd of October 2018
Same pinch for the yufka recipe. I made this too and I totally agree that this a great recipe for wraps. So thin and yet hardy to hold the stuffing inside.
Thursday 18th of October 2018
yufka turkish flatbread looks perfect for making wraps. easy to make with few ingredients it looks awesome. Love the recipe and thanks to bring it to us.
Tuesday 16th of October 2018
Awesome pick for the alphabet Renu. The barta filling sounds super delicious!
Monday 15th of October 2018
Really soft flatbread, I had the opportunity to have a yufka bread with a yummy vine leaf stuffed with cheese, olives and dried cranberries at a Turkish restaurant in Montreal.
Friday 12th of October 2018
Yea that's the idea behind this wrap I guess, we can just about add any stuffing of our choice and the wrap will taste awesome..very nicely done!