Yufka is a traditional Turkish unleavened flatbread known for its paper-thin texture, long shelf life, and versatility in both savory and sweet dishes. It’s a culinary cornerstone in Turkish cuisine, often used as the base for dishes like börek and baklava.
What is Yufka?
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Type: Thin, round flatbread (similar to phyllo dough but slightly thicker)
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Texture: Very thin, soft when fresh; becomes crisp when baked or fried
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Shape: Typically large and circular (30–50 cm diameter)
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Main ingredients: Wheat flour, water, salt, and sometimes a bit of oil
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Leavening: None (traditionally unleavened)
History of Yufka
Ancient Origins
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Yufka dates back over thousands of years in Central Asia, and was brought west by Turkic nomads who needed food that was:
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Portable
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Long-lasting
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Quick to prepare
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The word “yufka” comes from the Turkish word for “thin” or “rolled out.”
Nomadic & Military Use
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Yufka was perfect for nomads and Ottoman soldiers—it could be dried, packed, and rehydrated or filled when needed.
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This practicality helped spread yufka across the Ottoman Empire, influencing similar pastries in the Balkans, Middle East, and North Africa.
Uses of Yufka in Turkish Cuisine
1. Börek
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Possibly the most iconic use.
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Yufka is layered or rolled with fillings like:
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Cheese & parsley
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Minced meat & onions
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Spinach & feta
Then baked or fried until crisp.
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2. Sweet Dishes
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Used in Turkish versions of baklava, though thinner phyllo dough is more common today.
3. Wraps & Rolls
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Sometimes used to wrap kebabs or vegetables before grilling or toasting.
4. Dried and Stored
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Traditionally, women in Turkish villages make dozens of yufka sheets at once, dry them, and store for months.
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Rehydrated briefly before use in börek or wraps.
How It’s Made
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Mix: Flour, water, and salt into a soft dough.
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Rest: Dough rests for 20–30 minutes.
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Roll Out: Rolled into ultra-thin discs using a long, thin rolling pin (oklava).
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Cook: Quickly cooked on a hot convex griddle called a sac for about 30 seconds per side.
Key Features
| Feature | Yufka |
|---|---|
| Thickness | ~0.5–1 mm (thicker than phyllo) |
| Size | ~30–50 cm in diameter |
| Shelf Life | Several months when dried properly |
| Texture (fresh) | Pliable and soft |
| Texture (dried) | Crisp, crackly, rehydratable |
Yufka vs. Similar Breads/Doughs
| Dough Type | Origin | Differences |
|---|---|---|
| Yufka | Turkey | Thicker than phyllo, cooked on a griddle |
| Phyllo | Greece/Ottoman | Thinner, more delicate, raw before baking |
| Lavash | Armenia | Leavened (sometimes), usually baked in tandoor |
| Tortilla | Mexico | More elastic, contains fat, cooked on skillet |
Traditional Turkish Yufka Bread (Makes 4 Large Rounds)
Times
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Preparation time: 15 minutes
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Resting time: 30 minutes
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Cooking time: 20 minutes (5 min per yufka)
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Total time: ~1 hour 5 minutes
Equipment Needed
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Large mixing bowl
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Rolling pin (preferably long and thin – Turkish oklava)
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Large non-stick skillet, griddle, or sac
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Pastry brush (optional, for brushing with butter if desired)
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Clean surface for rolling
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Damp cloth or towel (to keep yufka soft)
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 300g (about 2¼ cups) |
| Water | 180ml (¾ cup), room temp |
| Salt | ½ tsp |
| Olive oil (optional) | 1 tbsp (adds flexibility) |
Preparation Instructions
1. Make the dough
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In a bowl, combine flour and salt.
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Gradually add water, mixing with your hand or a wooden spoon until it comes together.
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Knead for 8–10 minutes until smooth and elastic. If it’s sticky, add a touch of flour; if too dry, add a bit more water.
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Cover and let rest for 30 minutes under a cloth or wrap.
2. Divide and roll
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Divide the dough into 4 equal balls.
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On a lightly floured surface, roll each ball into a very thin circle about 30–35 cm (12–14 inches) in diameter.
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Aim for near-translucent thinness (like a soft tortilla), but not as fragile as phyllo.
3. Cook the yufka
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Heat a dry skillet or griddle over medium-high heat until hot.
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Place one yufka on the surface. Cook for about 1–1.5 minutes per side, until light brown spots appear. Don’t overcook — it should stay soft and flexible.
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Stack cooked yufka under a damp towel to keep them pliable.
Optional Serving Ideas
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Brush with melted butter and sprinkle with feta or za’atar.
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Use for gözleme (stuffed and grilled flatbread).
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Cut and layer for homemade börek.
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Roll and stuff with savory or sweet fillings.
Approximate Nutritional Info (Per Yufka)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~35g |
| Protein | ~5g |
| Fat (w/ oil) | ~3g |
| Fiber | ~1g |
| Sodium | ~200mg |
(Values are estimates and vary slightly by ingredients and thickness.)
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