Yufka
トルコ料理の根幹！紙のように薄い魔法のパン生地
Description
An ultra-thin circular dough made from flour, essential for making Turkish bread and pies (börek).
Classification: For Everyone,Basic Ingredient,Dough
Shops selling Yufka
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Flour
- Water
- Salt
Instructions
- [Authentic Recipe]
- Mix flour, water, and salt, kneading thoroughly until earlobe-soft.
- Divide the dough into small pieces and use a special long rolling pin called 'oklava' to roll them out into ultra-thin circles so thin you can read a newspaper through them.
- Lightly bake both sides on a hot iron griddle (sac) and dry for storage, or use directly in dishes like börek.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Spring roll wrappers or Filo pastry
Pairing
White cheese and Parsley
Trivia
[Trend] The skill to roll Yufka thinly is essential for Turkish housewives. Yufka made by skilled mothers is so thin you can read a newspaper through it.
Eating tips & etiquette
[Unique Eating] The standard is to wrap cheese or vegetables in spread Yufka and bake it on an iron griddle as Gözleme (crepe)!
Allergen
Wheat