Yufka ~ Turkish Flatbread
Yufka is a traditional turkish flatbread that is used to hold the fillings for a shawarma sandwich or Turkish Dürüm.
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
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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