Turkish Flatbread Yufka Recipes

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TURKISH FLATBREAD (YUFKA)



Turkish Flatbread (Yufka) image

Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. Chewy, soft, and blistered, these easy unleavened wraps come together in 30 minutes with just flour, water, oil, and salt-and they'll outshine anything you find in supermarkets.

Provided by Ana Sortun

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 4

1 3/4 cups all-purpose flour, plus more as needed
1 teaspoon kosher salt
3/4 cup warm water
2 tablespoons extra-virgin olive oil, plus more for the mixing bowl

Steps:

  • In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
  • When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
  • Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)

BAZLAMA - TURKISH FLAT BREAD



Bazlama - Turkish Flat Bread image

Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm.

Provided by sharwna

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 4h

Yield 4

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup Greek-style yogurt
4 cups all-purpose flour

Steps:

  • Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
  • Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
  • Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
  • Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

Nutrition Facts : Calories 504.8 calories, Carbohydrate 100.2 g, Cholesterol 5.6 mg, Fat 3.8 g, Fiber 3.7 g, Protein 15.1 g, SaturatedFat 1.5 g, Sodium 1766.4 mg, Sugar 4.5 g

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