Yufka
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Yufka is a type of Turkish flatbread. It is thin, round and unleavened, similar to lavash, about 18 inches (40–50 cm) in diameter usually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 min. Dough pieces (ca. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish (pron. sadj). Baking time is approximately 2–3 minutes. During baking, the bread is turned over once to brown the other side. After baking, yufka bread has a low moisture content and, depending on how low the moisture is, a long shelf life. Before consumption, dry yufka bread is sprayed with warm water. The moistened bread is covered with a cotton cloth and is rested for 10 to 12 minutes before consumption.
In Serbian cuisine, jufka is simply a mound of dough.
In Bulgarian and Bosnian cuisine, jufka is very thinly stretched sheet of dough used for baking savory and sweet dishes.
See also
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Turkish cuisine Türk mutfağı |
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Appetitizers & Salads
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Grilled meats
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Related cuisines
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