Yufka is a traditional turkish flatbread that is used as a wrap to hold the fillings for a shawarma sandwich or the Turkish Durum.
This was one of the dishes that I read on a lot from here and here. The two traditional flatbreads like the Yufka and Lavas are varieties of round or oval shaped thin breads that are shaped by rolling on hand or dough roller called the oklava. While lavaş are made from leavened dough, while yukfa are made from unleavened dough.
Once the dough is made, small pieces called “beze”s will be cut from the main dough using a traditional tool known as “eysiran” or “kazıyacak.” It’s what we call as balls from the dough.
While lavaş is cooked in earthen or stone ovens called “tandır”, yufka is cooked on a metal plate known as “sac” over the fire. The whole process of making Lavas – Yufka is a labour intensive and involves the families and neighbours. Making this bread is an important ascept of their society.
Yufka is a thin, round, and unleavened flatbread. It is similar to lavash, and is usually made from wheat flour, water and salt. After kneading, the dough is allowed to rest for 30 min. Once rested, small dough pieces are formed into balls and then rolled out into a circular sheet. The sheets of yufka dough are then baked on a heated iron plate called a sac for about 2–3 minutes.
During baking, the bread is turned over once to brown the other side. The shelf life of Yufka depends on the moisture content. Before consumption, dry yufka bread is sprayed with warm water. The moistened bread is covered with a cotton cloth and is rested for 10 to 12 minutes before serving.
Turkish Dürüm is the wrap that is usually filled with typical döner kebab ingredients.The wrap is made from lavash or yufka flatbreads.
Infact my D in Street Food got changed because I wanted to make Yufka for my A to Z International Flatbreads series. If you are interested to know what’s Y for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
U for Ukkarisida Akki Rotti
V for Vastad Rotti
W for Warqi Paratha
X for Xaxaba Diphaphata
Step By Step Pictures for making Yufka
Yufka ~ Turkish Flatbread
1.5 cups All Purpose Flour
1 tsp Salt
2/3 cup Water lukewarm
2 tbsp Olive oil more as needed
In a wide bowl mix the flour and salt. Slowly add water and knead to a dough.
Continue kneading until you get a smooth dough.
Drizzle with oil, and keep it covered and let it rest at room temperature for 4 hours or refrigerate overnight.
When ready to make Yufka, dust the rolling surface, divide the dough into 6 equal pieces. Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes.
Next dust well and roll out to thin rounds.
Heat tawa or griddle over medium heat. Lightly oil the skillet.
Cook the roundels until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.
Make Ahead Tips
If not using immediately, transfer the warm yufka to a large zip-top plastic bag, close it, and store at room temperature overnight. You can also freeze the yufka for up to 2 weeks. Reheat briefly in a skillet over medium heat before using.