Turkish Yufka is a traditional thin, soft, and flexible flatbread widely used in Turkish cuisine. Made with simple ingredients, this versatile dough is rolled into paper-thin sheets and used to prepare popular dishes such as Börek, Gözleme, and traditional Turkish wraps. Yufka has a delicate texture and mild flavour, making it perfect for both savoury and sweet fillings. It can be cooked on a hot griddle and enjoyed fresh with cheese, vegetables, meat, or other favourite ingredients.
Prepare the Dough: In a large mixing bowl, combine all-purpose flour and salt.
Add Liquid Ingredients: Gradually pour in warm water and olive oil. Mix until a soft dough forms.
Knead the Dough: Knead for 8–10 minutes until the dough becomes smooth and elastic.
Rest the Dough: Cover with a clean kitchen towel and let it rest for 30 minutes.
Divide into Portions: Divide the dough into 6–8 equal-sized balls.
Roll Thinly: On a lightly floured surface, roll each dough ball into a very thin, almost transparent circular sheet.
Cook the Yufka: Heat a large non-stick pan or griddle over medium heat. Cook each sheet for approximately 30–45 seconds on each side until light brown spots appear.
Keep Soft: Stack the cooked sheets and cover them with a clean kitchen towel to prevent drying.
Serve: Use fresh Turkish Yufka to prepare Börek, Gözleme, wraps, or other traditional Turkish dishes.
¾ cup warm water
½ teaspoon salt
1 tablespoon olive oil
2 cups all-purpose flour
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