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Yufka - Turkish Flatbread
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Yufka ~ Turkish Flatbread

Yufka is a traditional turkish flatbread that is used to hold the fillings for a shawarma sandwich or Turkish Dürüm.
Course Dinner
Cuisine Turkish
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegan, Vegetarian
Dish Type International Flatbread
Author Srivalli


  • 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.
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