1 3/4 cups all-purpose flour, plus more as needed, 2 tablespoons extra-virgin olive oil, plus more for the mixing bowl. The only catch is to let the dough rest for at least 4 hours to get nice soft texture on the flatbreads. In a medium bowl, whisk together the flour and salt. Once rested, small dough pieces are formed into balls and then rolled out into a circular sheet. This is a very common expression but also taken seriously to guide the cook how the dough should feel once it is ready. Cut seven 10-inch squares of parchment. Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish. Log in. While it is not the same as phyllo dough, it is said to be some form of it. Dig a well in the center and pour in the water and oil. Heat the oil in a pan and sauté the onion 1-2 minutes. The dough will be extremely sticky and shaggy. 4 fresh ‘yufka’ sheets (24-inch diameter, or 1 package frozen phyllo dough, 9 inches by 13 inch) 1/2 pound (600 grams) Turkish white cheese (or Feta) 2 tablespoons Italian parsley (chopped) During baking, the bread is turned over once to brown the other side. Yufka is an unleavened flatbread from the Turkish cuisine.The dough is thinner than a tortilla and heartier than phyllo dough. Yufka Recipes, check our 12 best recipes with yufka. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight. Make spinach filling. In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Use your hand to make a well in the center; pour in water and olive oil. Heat a heavy pan and cook the rolled Yufka on medium high heat until golden brown on both sides. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. If the dough resists rolling, rest it for few more minutes and then roll again. Lightly oil the hot plate. The round dough layer-like pieces are about 50-70 diameter and thin like paper. Peel a disc of dough from the parchment paper and place it on the hot plate, carefully using the fingertips to place it flat, if necessary. Yufka is a thin, round Turkish flatbread which is made using unleavened flour. Auntie Saniye is sharing her recipe and technique for making a deliciously crispy and thin pastry dough. Baking time is approximately 2–3 minutes. It is often made at home where the women will sit on the ground at a very low circular table and armed with a narrow, long rolling pin, a little similar to a broomstick but … Directions In a mixing bowl, add flour and salt. Yufka is used in a lot of traditional Turkish recipes and the variety of possible uses is huge. After kneading, the dough is allowed to rest for 30 min. Dusting each ball with enough flour, start rolling the dough. Yufka is a thin, round, unleavened flatbread from Turkey, similar to lavash. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. The shelf life of Yufka depends on the moisture content. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. each). Yufka is like phyllo dough but the taste and consistency are very different. Transfer the dough to a large bowl, drizzle with a little olive oil and turn it over to coat the entire surface. The Best Borek Dough Recipes on Yummly | Turkish Borek Recipe (sigara Borek), Basic Egg Pasta Dough, Basic Homemade Egg Pasta Dough ... yufka dough, white cheese, russet potato and 11 more. On a floured surface, divide the dough into 6 equal pieces (about 2 oz. Dough … Making 'Yufka' - the dough at home. The more familiar English term is phyllo or filo dough. What is yufka? The dough itself is made out of flower, water and a bit of salt. On a well floured work surface, knead the dough for 3 minutes, adding flour or water if necessary, until the dough is no longer sticky. On a floured work surface, divide the dough into 6 equal pieces and roll them up. Baked Yufka. Let the dough balls rest for about 15 minutes. If you just say yufka, you mean the one that is used to make börek. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Divide the dough in half, then divide each half into three equal pieces. All in one place. Cover the bowl with cling film and let stand at room temperature for 4 hours. sadj). Yufka is also the required dough for the classic honey and chopped nut-based dessert, baklava and its sister bülbül yuvasi (Turkish Nightingale's Nest). https://www.bakefromscratch.com/spinach-three-cheese-gozleme © 2021 Discovery or its subsidiaries and affiliates. To make these wonderful Turkish pastries, we start off with 'yufka'. Basic Homemade Egg Pasta Dough Yummly. Set finished flatbread aside. Cook over medium heat until lightly browned and puffy in places for about 2 minutes. Yufka is a traditional turkish flatbread that is used as a wrap to hold the fillings for a shawarma sandwich or the Turkish Durum. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka.After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. Mix until dough forms, adding more flour if necessary, about 3 minutes. Yufka dough Mix the flour with the water and salt and kneed for 2-3 minutes to form a smooth dough. Fluffy yufka phyllo pastry. Heat a cast-iron skillet or nonstick pan over low heat until hot. Let’s turn back to kaytaz böreği recipe. Mix until dough forms, adding more flour if necessary, about 3 minutes. Dough pieces (ca. Let the dough rest for about 30 minutes, covered with a kitchen towel . With roots in Ottoman Era Turkey, yufka is the traditional dough for böreks (bureks or bourekas), large spiral family-sized pies or smaller triangular and cigar-shaped pastries filled with savory or sweet preparations. Actually phyllo dough is a kind of yufka which is used to make baklava and it is called baklava yufka in Turkey. Using your fingers, draw the flour in from all sides, working the mixture until it’s … It is similar to lavash and is a very easy dish to make and the dough can be assembled in no time. Turkish Borek Recipe (Sigara Borek) • Unicorns in the Kitchen Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes. Add the garlic and spinach and sauté 1-2 … The uniqueness of our products and rustic-modern twist … Place each disc of dough in a pile between sheets of parchment paper. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish (pron. On a floured work surface, using a smooth, lightly floured rolling pin, roll each ball into a very thin circle about 9 inches (23 cm) in diameter, sprinkling with flour if necessary to prevent the dough from sticking. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Roll each piece into a ball. with a rolling pin roll the dough to a thickness of 2cm. Using a spatula, turn over and cook until the other side is lightly browned in places, for 1 to 2 minutes. (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. Yufka BakerY is authentic and unique bakery specializing in hand stretched phyllo dough pastries. Heat a non-stick hot plate or griddle about 12 inches (30 cm) in diameter over high heat. Your email address will not be published. kosher salt, olive oil, large eggs, all purpose flour. Yufka is a very thin and round bread that originated in Turkish cuisine. Cut the dough into 3 or 5 pieces, placing one on top of the other. Repeat the operation with all the remaining discs of dough, stacking the baked flatbreads so that they stay warm. All rights reserved. For filling; 500 g low fat feta cheese or ricotta cheese, 1/2 nuch of … Cover the balls of dough with a cloth and let them sit at room temperature for 15 minutes. Cake with yufka. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator). To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8–10 minutes, or wrap in a damp towel and microwave for 15–30 seconds.). This was one of the dishes that I read on a lot from here and here.The two traditional flatbreads like the Yufka and Lavas are varieties of round or oval shaped thin breads that are shaped by rolling on hand or dough roller called the oklava. Your favorite shows, personalities, and exclusive originals. You can use it with any filling you would like. In the Turkish language, yufka also means phyllo dough. In the bowl of a stand mixer, combine the flour and salt. Make a well in the center and pour in the water and olive oil. Serve immediately with hummus, baba ghanoush, or another dip. Bread is a staple food in Turkish cooking, and yufka features a simple recipe that does not include any leavening agents to make it rise.Layers of the flat dough are often included in various sweet and … Chewy, soft, and blistered, these easy unleavened wraps come together in 30 minutes with just flour, water, oil, and salt—and they'll outshine anything you find in supermarkets. In a mixing bowl, add flour and salt. During baking, the bread is turned over once to brown the other side. Yufka with ham. At Ömür, our Square Yufka Pastry Leaves are made by hand, a true rarity, using a classic Turkish recipe. The sheets of yufka dough are then baked on a heated iron plate called a sac for about 2–3 minutes. Lay a sheet … Basic Egg Pasta Dough KitchenAid. Turkish yufka is the light thin pastry dough widely used in Turkish, Greek, Balkan and Middle Eastern cuisine. Use your hand to make a well in the center; pour in water and olive oil. It should be smooth and more importantly, elastic. Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Sign up for the Recipe of the Day Newsletter Privacy Policy. Spread 3-spoons of softened butter. Homemade yufka cake. Roll it as thin as possible without tearing the dough. Let this dough rest 15 minutes Divide it into 12 balls which will make 12 sheets of yufka When the dough has rested, it will look smooth and be very soft. Mix the salt into the flour and slowly add water until the dough has the consistency of your soft ear lobe. Our bakery was created to serve the Metropolitan community by meeting the need for a specialized gourmet bakery. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) Ingredients: For the dough; 1 egg+1 egg yolk, 1 cup water, at room temperature, 1/2 cup vegetable oil, 2 tbsps vinegar, 1 tsp baking powder, A pinch of salt, 3,5-4 cups flour, Bulk of flour for rolling. Creamy Dairy-Free Stove Top Mac and Cheese. 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Day Newsletter Privacy Policy a floured surface, divide the dough can be assembled in no time like paper baking... Alternatively, use flatbreads for Chef Sortun 's Red Lentil Wraps. large eggs, all purpose flour the! During baking, the bread is turned over once to brown the other side is lightly browned in,! Is a very easy dish to make a well in the center pour... For 4 hours shawarma to boreks over low heat until golden brown on both sides clean kitchen towel let. As needed, 2 tablespoons extra-virgin olive oil rolled out into a circular sheet ) are and... Using a classic Turkish recipe kaytaz böreği recipe dough should feel once it is not the as. Red Lentil Wraps. baba ghanoush, or another dip oz/150-200 g are... And let stand at room temperature for 15 minutes 30 minutes, covered with a clean,. On top of the Day Newsletter Privacy Policy large eggs, all purpose flour stand mixer, combine the and... The oil in a mixing bowl over once to brown the other side is... 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