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 the "Fine cooking" site and here. The two traditional flatbreads like the Yufka and Lavas are varieties of round or oval-shaped thin bread 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 neighbors. Making this bread is an important aspect 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.
In fact 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
Ingredients Needed
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.
Recipe
Yufka ~ Turkish Flatbread
Ingredients
- 1.5 cups All purpose flour
- 1 tsp Salt
- 2/3 cup Water lukewarm
- 2 tbsp Olive oil more as needed
Instructions
- 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.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Priya Suresh says
Yufka bread looks prefect to make some wraps quickly; love that we can freeze them for further use. Cant wait to try my hand with this Turkish flatbread. This flatbread rocks Valli.
Harini says
My husband just saw this post and was asking me when I would make these at home :). I rest my case 🙂
Vaishali Sabnani says
The Turkish breads are a treat and this bread with a kebab must have tasted awesome. The friends who will opt for International breads will have no tension of searching..you have given them a ready platform.
Sandhiya says
Yufka flat bread looks so soft and it could be easily paired with any indian curries. Great info about Lavas & Yufka in the intro!!!
srividhya says
Just with APF how many varieties of flat breads depending upon the cooking methods naa. Loved your details about the yufka and lavas.
Pavani says
I have seen frozen yufka in Middle eastern stores here, never thought it can be made at home. You have made them perfectly thin and delicious. They must have tasted awesome with the kebab.
simplytadka2 says
Yufka is really interesting flatbread.. tasty.
Sharmila - The Happie Friends Potpourri Corner says
Such a lovely bread and with just the basic ingredients i have seen so many varieties in this marathon... My bookmark list is overflowing now!!
cookingwithsapana says
This is the kind of bread thta would taste really nice filled with salad and kebabs with some chutney. How soft and tasty looking Yufka.
Gayathri Kumar says
I bookmarked yufka long time back, but never got a chance to make it. As far as I have read, Turkish breads are so good and the effort they put in making them is really good. This bread must taste wonderful with kebabs in the centre.
mayurisjikoni says
I had bookmarked yufka as a breakfast option. They are so good as wraps for any meal.
Sandhya Ramakrishnan says
Love the texture of Yufka Valli. It is amazing to read how different countries have something similar. This would be a great flatbread for wraps.
manjulabharathkumar2016 says
I am totally in awww of your selection of flatbreads for the theme . Yufta looks so fabulous and I did came across this bread but haven't tried it yet. Looks so soft and delicious !! You have put some very informative posts valli , all your intro's are so informative..
Suma Gandlur says
That is one more simple soft flat bread that works great as a wrap or roll.
Padmajha PJ says
The puffed up Yufka looks so good Srivalli. And it looks so soft! I always learn something new from your posts!