Yufka

What Is Yufka?

Yufka is a dry dough sheet obtained by rolling out dough made from flour, water and salt into thin, wide circular sheets with a rolling pin and briefly cooking them on a traditional griddle. It is one of the oldest doughs of Turkish cuisine.

There are varieties based on thickness, such as "paper yufka" (very thin, for börek) and thicker "griddle yufka" (for wrap and lavash-like use). Since it is sold dry, it is moistened to make it pliable before use.

Nutritional Values of Yufka

100 grams of yufka contains approximately 275 kcal of energy; it is mainly a source of carbohydrate, carrying a moderate level of protein from flour. Values vary by thickness and brand, and are approximate.

How Should Yufka Be Consumed?

Yufka is consumed as part of a balanced diet, as a bread-group grain product, together with other food groups.

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

How Should Yufka Be Selected?

Good yufka has a light cream-white color, is crisp when broken but does not shatter, and has no mold spots. Yufka with a swollen or damp-looking package is not preferred.

• Color should be light cream-white, uniform
• Should be crisp when broken but not overly crumbly
• Should have no mold spots or damp smell

How Should Yufka Be Stored?

Dry yufka can be stored in its original package in a dry place for a few weeks; for longer shelf life it is recommended to store it in the refrigerator or freezer.

Using Yufka in the Kitchen

Yufka is most often used in börek varieties such as su böreği (water börek), sigara böreği (cigarette börek) and kol böreği (arm börek), as well as in wrap and lavash-like rolled dishes; it is softened by covering with a damp cloth before use.

Why Is Yufka Moistened?

Yufka sold in dry form is crisp and brittle; it is made pliable by contact with water or a damp cloth, allowing it to be folded and rolled.

Frequently Asked Questions

Are yufka and phyllo the same thing?

No; yufka is generally sold thicker and pre-lightly-cooked, while phyllo dough is a much thinner, raw Greek-Balkan dough used layer by layer with butter.

Can yufka be made at home?

Yes; flour-water-salt dough is rested, rolled out into thin round sheets, and lightly cooked on both sides on a griddle — a traditional but labor-intensive process.

How is frozen yufka thawed?

It is left to thaw slowly in the refrigerator or at room temperature; using a microwave for quick thawing can cause the yufka to crack.