Traditional Turkish yufka flatbread made with just flour, water, and salt. Roll the dough paper-thin with a rolling pin, then cook it on a griddle. Use it for stuffed pastries, rolls, and wraps, or serve it on its own at breakfast.
Knead the flour, salt, and lukewarm water into a soft, pliable dough that is not sticky. Cover and let it rest for 30 minutes.
Divide the dough into walnut-sized pieces and roll them into balls. Cover and let rest for another 10 minutes.
Generously flour each dough ball and use a rolling pin to roll it into a round sheet as thin as paper. Turn the dough frequently as you roll to keep it from sticking.
Cook each side for a few seconds on a preheated griddle or large skillet, until small brown spots form. Watch closely; the yufka is very thin and burns quickly.
Let the dough rest for a long time and dust it generously with flour as you roll it, so the yufka does not crack. Contains gluten. Stack the cooked sheets and cover them with a damp cloth to keep them from drying out. Freeze any extras.
Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Un yerine yulaf ezmesi kattım, kıvamı bozmadı.
Dondurucuda saklanabilir mi, yoksa taze mi tüketilmeli? Bu tarifi büyük boy tepside iki katına çıkarsam pişirme süresi ne kadar uzar?
Herkes bayıldı diyor ama bende beklediğim tat çıkmadı. Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence. Tuz-şeker dengesi bende tam oturmadı, kişisel damak zevkine göre değişir.
Bu hafta sonu denedim, mutfak baştan sona güzel koktu. Malzemeleri tarttım, ölçüler tam tuttu.
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