Yufka

What Is Yufka?

Yufka is a dry pastry sheet made from dough of flour, water, and salt, rolled out with a rolling pin into thin, wide circles and briefly cooked on a traditional griddle (sac). It is one of the oldest pastry foods in Turkish cuisine.

Depending on thickness, varieties include “paper-thin yufka” (very thin, for borek) and thicker “sac yufka” (for wraps and lavash-like uses). Because it is sold dry, it is softened by moistening before use.

Yufka Nutrition

One hundred grams of yufka contains about 275 kcal; it is mainly a source of carbohydrates and has a moderate amount of protein from the flour. Values vary by thickness and brand and are approximate.

How Should Yufka Be Eaten?

As a bread-group grain product, yufka can be eaten with other food groups as part of a balanced diet.

This information is general; yufka is a food, not a substitute for medical treatment. People with gluten sensitivity should avoid yufka made with wheat flour.

How to Choose Yufka

Good yufka is light cream to white in color, crisp when broken but not crumbly, and free of mold spots. Avoid yufka in packages that look swollen or damp.

• It should be an even light cream-white color
• It should be crisp when broken but not crumble excessively
• It should have no mold spots or damp smell

How to Store Yufka

Dry yufka can be stored in its original bag in a dry place for a few weeks; refrigeration or freezing is recommended for longer storage.

How to Use Yufka in the Kitchen

Yufka is used most often in su böreği (layered water pastry), sigara böreği (cigar-shaped filled pastry), and kol böreği (spiral savory pastry); it is also used for wraps and rolled dishes. Before use, soften it by covering it with a damp cloth.

Why Is Yufka Moistened?

Sold dry, yufka is crisp and brittle; contact with water or a damp cloth softens it and makes it flexible enough to fold and roll.

Frequently Asked Questions

Is yufka the same as phyllo?

No; yufka is generally thicker and sold lightly cooked, while phyllo is much thinner, raw, and used in layers with oil; it is a Greek-Balkan pastry dough.

Can yufka be made at home?

Yes; rest a flour, water, and salt dough, roll it into thin round sheets, and lightly cook both sides on a griddle. It is traditional but labor-intensive.

How should frozen yufka be thawed?

Let it thaw slowly in the refrigerator or at room temperature; thawing it quickly in a microwave may cause it to break.