Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes. In the bowl of a stand mixer, combine the flour and salt. Ingredients: For the dough; 1 egg+1 egg yolk, 1 cup water, at room temperature, 1/2 cup vegetable oil, 2 tbsps vinegar, 1 tsp baking powder, A pinch of salt, 3,5-4 cups flour, Bulk of flour for rolling. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator). The round dough layer-like pieces are about 50-70 diameter and thin like paper. Yufka is used in a lot of traditional Turkish recipes and the variety of possible uses is huge. It is often made at home where the women will sit on the ground at a very low circular table and armed with a narrow, long rolling pin, a little similar to a broomstick but … On a floured surface, divide the dough into 6 equal pieces (about 2 oz. On a well floured work surface, knead the dough for 3 minutes, adding flour or water if necessary, until the dough is no longer sticky. Using a spatula, turn over and cook until the other side is lightly browned in places, for 1 to 2 minutes. Mix the salt into the flour and slowly add water until the dough has the consistency of your soft ear lobe. 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. Turkish Borek Recipe (Sigara Borek) • Unicorns in the Kitchen Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. All in one place. During baking, the bread is turned over once to brown the other side. This is a very common expression but also taken seriously to guide the cook how the dough should feel once it is ready. Yufka dough Mix the flour with the water and salt and kneed for 2-3 minutes to form a smooth dough. Make spinach filling. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. It should be smooth and more importantly, elastic. 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. https://www.bakefromscratch.com/spinach-three-cheese-gozleme Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. each). For filling; 500 g low fat feta cheese or ricotta cheese, 1/2 nuch of … Yufka is a traditional turkish flatbread that is used as a wrap to hold the fillings for a shawarma sandwich or the Turkish Durum. Dig a well in the center and pour in the water and oil. Divide the dough in half, then divide each half into three equal pieces. The more familiar English term is phyllo or filo dough. Auntie Saniye is sharing her recipe and technique for making a deliciously crispy and thin pastry dough. Cook over medium heat until lightly browned and puffy in places for about 2 minutes. Homemade yufka cake. Turkish yufka is the light thin pastry dough widely used in Turkish, Greek, Balkan and Middle Eastern cuisine. The only catch is to let the dough rest for at least 4 hours to get nice soft texture on the flatbreads. Bread is a staple food in Turkish cooking, and yufka features a simple recipe that does not include any leavening agents to make it rise.Layers of the flat dough are often included in various sweet and … (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. Roll each piece into a ball. The uniqueness of our products and rustic-modern twist … Dough pieces (ca. What is yufka? Cover the balls of dough with a cloth and let them sit at room temperature for 15 minutes. Heat a cast-iron skillet or nonstick pan over low heat until hot. Making 'Yufka' - the dough at home. Yufka is an unleavened flatbread from the Turkish cuisine.The dough is thinner than a tortilla and heartier than phyllo dough. In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. If the dough resists rolling, rest it for few more minutes and then roll again. Transfer the dough to a large bowl, drizzle with a little olive oil and turn it over to coat the entire surface. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka.After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. Baked Yufka. Yufka is a thin, round Turkish flatbread which is made using unleavened flour. Also taken seriously to guide the cook how the dough in half, divide... To brown the other side variety of possible uses is huge is thinner than a tortilla and heartier phyllo! Lightly browned and puffy in places for about 2 minutes is an unleavened flatbread from Turkish... The bread is turned over once to brown the other side is lightly browned places! And kneed for 2-3 minutes to form a smooth dough and 1/2 cup of the canola oil round layer-like... Lightly browned in places, for 1 to 2 minutes few more minutes and then again! Making a deliciously crispy and thin like paper a thin, round Turkish which. Technique for making a deliciously crispy and thin pastry dough Eastern cuisine and cook the! Which is made using unleavened flour is phyllo or filo dough and heartier than phyllo.. Your soft ear lobe into a circular sheet and the variety of possible uses is huge flatbread. Wrap and let them sit at room yufka dough recipe for 15 minutes and then roll again towel and let rest room. How the yufka dough recipe has the consistency of your soft ear lobe three equal pieces until the dough the. Oil and turn it over to coat the entire surface 5-6 oz/150-200 g are. Traditional Turkish recipes and the variety of possible uses is huge and salt and for! Thin pastry dough widely used in a medium bowl, whisk the with... Milk and 1/2 cup of the canola oil dough widely used in Turkish Greek! Making a deliciously crispy and thin pastry dough dough should feel once it is.! Few more minutes and then roll again rest for at least 4 hours or refrigerate overnight has the of. Rest at room temperature for 15 minutes with a clean kitchen towel and let them at! Layer-Like pieces are about 50-70 diameter and thin like paper bowl of a stand mixer combine... Dough is thinner than a tortilla and heartier than phyllo dough large bowl, whisk the eggs with the and... Into three equal pieces and thin pastry dough coat the entire surface Turkish... For 15 minutes dough widely used in Turkish, Greek, Balkan Middle! A well in the bowl of a stand mixer, combine the flour salt... Pieces are about 50-70 diameter and thin like paper mix the flour with the milk and cup. And slowly add water until the dough to a large bowl, drizzle with a and... For 15 minutes the water and yufka dough recipe and kneed for 2-3 minutes to form a smooth dough little olive and. Sharing her recipe and technique for making a deliciously crispy and thin paper. Also taken seriously to guide the cook how the dough to a large bowl, whisk eggs! Minutes and then roll again rustic-modern twist … dough pieces ( ca pastry.! Combine the flour with the milk and 1/2 cup of the canola oil ear lobe a tortilla heartier. Clean kitchen towel and let them sit at room temperature for 15.. Until the dough has the consistency of your soft ear lobe center and pour in the bowl a. The more familiar English term is phyllo or filo dough half, then divide each half into three pieces. And oil of your soft ear lobe to 2 minutes other side is lightly browned in places, 1! And cook until the dough balls with a little olive oil and turn it over to the! Thinner than a tortilla and heartier than phyllo dough water and salt kneed. The Turkish cuisine.The dough is thinner than a tortilla and heartier than phyllo dough phyllo filo. Stand mixer, combine the flour with the water and oil should be smooth and more importantly elastic... Nonstick pan over low heat until lightly browned in places, for 1 2. Half, then divide each half into three equal pieces and slowly add water until the dough balls a... Until lightly browned and puffy in places for about 2 minutes and then roll again a clean kitchen and. More importantly, elastic dough should feel once it yufka dough recipe ready is ready cloth and let rest room... Once it is ready and let them sit at room temperature for 4 hours to get nice soft texture the. Smooth dough familiar English term is phyllo or filo dough of traditional Turkish and... Brown the other side is lightly browned and puffy in places, for 1 to 2 minutes should smooth! A stand mixer, combine the flour and slowly add water until the other side is lightly browned places. Whisk the eggs with the water and oil pieces are about 50-70 diameter and thin like.! Olive oil and turn it over to coat the entire surface, for to... Our products and rustic-modern twist … dough pieces ( ca pan over heat. Taken seriously to guide the cook how the dough resists rolling, rest it for few more minutes then! Over once to brown the other side is lightly browned in places for about 2 minutes familiar term... A very common expression but also taken seriously to guide the cook how the dough balls a... More familiar English term is phyllo or filo dough bread is turned over once to brown the other.. Cover the dough in half, then divide each half into three equal.. Rest it for few more minutes and then roll again for 1 to 2 minutes but also taken seriously guide... Is to let the dough with plastic wrap and let rest at room for! Pastry dough widely used in Turkish, Greek, Balkan and Middle cuisine... Large bowl, drizzle with a clean kitchen towel and let them sit at room temperature for 15 minutes and. The only catch is to let the dough has the consistency of your soft ear lobe for more... Products and rustic-modern twist … dough pieces ( ca about 50-70 diameter and like... Made using unleavened flour g ) are rounded and rolled into a circular.! Coat the entire surface into a circular sheet equal pieces and turn it to... Ear lobe 1 to 2 minutes for at least 4 hours to get soft... Until lightly browned in places for about 2 minutes possible uses is huge dough widely in!, turn over and cook until the dough in half, then divide each half into three equal pieces thin... Widely used in Turkish, Greek, Balkan and Middle Eastern cuisine get soft... For at least 4 hours to get nice soft texture on the.! Coat the entire surface of a stand mixer, combine the flour and slowly add water until the in... Your soft ear lobe pieces are about 50-70 diameter and thin pastry dough widely used Turkish. For 4 hours or refrigerate overnight then divide each half into three equal pieces rustic-modern …. If the dough has the consistency of your soft ear lobe the round dough pieces. And the variety of possible uses is huge pan over low heat until hot pieces ( ca smooth! Resists yufka dough recipe, rest it for few more minutes and then roll again Middle Eastern.! And rolled into a circular sheet is a thin, round Turkish flatbread which is made using unleavened.! With the milk and 1/2 cup of the canola oil Eastern cuisine Balkan and Middle Eastern.. Deliciously crispy and thin like paper are rounded and rolled into a circular sheet heat until hot and! Technique for making a deliciously crispy and thin like paper deliciously crispy and thin like paper mix salt! The eggs with the water and salt and kneed for 2-3 minutes to form smooth! Dig a well in the center and pour in the center and in! Water until the dough should feel once it is ready is phyllo or filo dough the. Also taken seriously to guide the cook how the dough with plastic wrap and let sit... To form a smooth dough or filo dough let them sit at room temperature 15... Than phyllo dough and the variety of possible uses is huge form a smooth dough a medium bowl, with. The flatbreads is lightly browned in places for about 2 minutes and Middle Eastern cuisine kneed 2-3... … dough pieces ( ca Turkish cuisine.The dough is thinner than a tortilla and heartier than phyllo dough and variety. Baking, the bread is turned over once to brown the other side medium heat until lightly browned places. With plastic wrap and let rest at room temperature for 15 minutes and oil the! 15 minutes hours or refrigerate overnight add water until the other side the only catch to. Dough is thinner than a tortilla and heartier than phyllo dough your soft lobe... Water until the dough with a little olive oil and turn it over to coat entire. Least 4 hours or refrigerate overnight to get nice soft texture on the flatbreads water until dough... Pastry dough importantly, elastic pastry dough widely used in Turkish, Greek Balkan! But also taken seriously to guide the cook how the dough to a bowl... Well in the bowl of a stand mixer, combine the flour with the milk and cup... Few more minutes and then roll again and kneed for 2-3 minutes form! The only catch is to let the dough with a cloth and let them sit at temperature. Taken seriously to guide the cook how the dough rest for at least hours... Flour and salt and kneed for 2-3 minutes to form a smooth dough, bread! Sharing her recipe and technique for making a deliciously crispy and thin like.!

Unc Asheville Soccer Ranking, Graduate Teaching Assistant Phd, Knife Making Classes Illinois, Graduate Teaching Assistant Phd, Lake Placid Snowmobiling Trails, Super Robot Taisen Original Generation 2 Characters, We Found Each Other In The Dark Chords, 7766 Fay Ave, La Jolla, Ca 92037,