Traditional yufka made only with flour, water and salt, rolled paper-thin with a rolling pin and cooked on a griddle. It's a staple ingredient for sarma, börek and dürüm, and is also enjoyed on its own at breakfast tables.
Knead the flour, salt, and lukewarm water together until you get a dough as soft as an earlobe that doesn't stick to your hands. Cover and let rest for 30 minutes.
Divide the dough into walnut-sized pieces and roll into balls, cover and let rest for another 10 minutes.
Dust each piece generously with flour and roll out into a paper-thin round with a rolling pin. Turn the dough frequently as you roll to prevent sticking.
Cook on a preheated griddle or a wide pan, a few seconds on each side until speckled spots appear. Caution: since the yufka is very thin it burns quickly, so keep a close eye on it.
Important: To prevent the phyllo from cracking, the dough needs to rest for a long time and be generously dusted with flour while rolling. Contains gluten. Stack the cooked sheets and cover with a damp cloth to prevent drying out; the rest can be kept in the freezer.
Dividing the dough into walnut-sized pieces and letting them rest before rolling it out makes rolling it thin much easier and prevents tearing.
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