Heat a heavy pan and cook the rolled Yufka on medium high heat until golden brown on both sides. Use your hand to make a well in the center; pour in water and olive oil. The dough itself is made out of flower, water and a bit of salt. Our bakery was created to serve the Metropolitan community by meeting the need for a specialized gourmet bakery. Once rested, small dough pieces are formed into balls and then rolled out into a circular sheet. What is yufka? Heat the oil in a pan and sauté the onion 1-2 minutes. Dough … Yufka with ham. Yufka is a very thin and round bread that originated in Turkish cuisine. The sheets of yufka dough are then baked on a heated iron plate called a sac for about 2–3 minutes. The uniqueness of our products and rustic-modern twist … During baking, the bread is turned over once to brown the other side. Roll each piece into a ball. Yufka dough Mix the flour with the water and salt and kneed for 2-3 minutes to form a smooth dough. Roll it as thin as possible without tearing the dough. Baked Yufka. Dough pieces (ca. Your favorite shows, personalities, and exclusive originals. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish (pron. Cut seven 10-inch squares of parchment. Basic Egg Pasta Dough KitchenAid. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. 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. In a mixing bowl, add flour and salt. https://www.bakefromscratch.com/spinach-three-cheese-gozleme Cover the bowl with cling film and let stand at room temperature for 4 hours. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. Place each disc of dough in a pile between sheets of parchment paper. Turkish yufka is the light thin pastry dough widely used in Turkish, Greek, Balkan and Middle Eastern cuisine. 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. The round dough layer-like pieces are about 50-70 diameter and thin like paper. Sign up for the Recipe of the Day Newsletter Privacy Policy. Your email address will not be published. Add the garlic and spinach and sauté 1-2 … It should be smooth and more importantly, elastic. On a floured work surface, divide the dough into 6 equal pieces and roll them up. Let the dough balls rest for about 15 minutes. Heat a non-stick hot plate or griddle about 12 inches (30 cm) in diameter over high heat. with a rolling pin roll the dough to a thickness of 2cm. Creamy Dairy-Free Stove Top Mac and Cheese. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator). 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. kosher salt, olive oil, large eggs, all purpose flour. All in one place. 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. 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) Actually phyllo dough is a kind of yufka which is used to make baklava and it is called baklava yufka in Turkey. Heat a cast-iron skillet or nonstick pan over low heat until hot. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. In the Turkish language, yufka also means phyllo dough. Using your fingers, draw the flour in from all sides, working the mixture until it’s … Log in. Yufka is a thin, round Turkish flatbread which is made using unleavened flour. Yufka is like phyllo dough but the taste and consistency are very different. 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. Set finished flatbread aside. Cut the dough into 3 or 5 pieces, placing one on top of the other. Dig a well in the center and pour in the water and oil. 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). To make these wonderful Turkish pastries, we start off with 'yufka'. Cake with yufka. Mix the salt into the flour and slowly add water until the dough has the consistency of your soft ear lobe. 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. Yufka Recipes, check our 12 best recipes with yufka. Spread 3-spoons of softened butter. Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish. Yufka BakerY is authentic and unique bakery specializing in hand stretched phyllo dough pastries. Let this dough rest 15 minutes Divide it into 12 balls which will make 12 sheets of yufka At Ömür, our Square Yufka Pastry Leaves are made by hand, a true rarity, using a classic Turkish recipe. 1 3/4 cups all-purpose flour, plus more as needed, 2 tablespoons extra-virgin olive oil, plus more for the mixing bowl. Make spinach filling. sadj). Lay a sheet … If you just say yufka, you mean the one that is used to make börek. 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. The only catch is to let the dough rest for at least 4 hours to get nice soft texture on the flatbreads. All rights reserved. Baking time is approximately 2–3 minutes. Homemade yufka cake. Let the dough rest for about 30 minutes, covered with a kitchen towel . After kneading, the dough is allowed to rest for 30 min. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … 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.). 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. This is a very common expression but also taken seriously to guide the cook how the dough should feel once it is ready. Lightly oil the hot plate. The shelf life of Yufka depends on the moisture content. 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 the dough to a large bowl, drizzle with a little olive oil and turn it over to coat the entire surface. Yufka is a traditional turkish flatbread that is used as a wrap to hold the fillings for a shawarma sandwich or the Turkish Durum. Turkish Borek Recipe (Sigara Borek) • Unicorns in the Kitchen You can use it with any filling you would like. 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 … Make a well in the center and pour in the water and olive oil. If the dough resists rolling, rest it for few more minutes and then roll again. Cover the balls of dough with a cloth and let them sit at room temperature for 15 minutes. The more familiar English term is phyllo or filo dough. Cook over medium heat until lightly browned and puffy in places for about 2 minutes. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes. Serve immediately with hummus, baba ghanoush, or another dip. Auntie Saniye is sharing her recipe and technique for making a deliciously crispy and thin pastry dough. Let’s turn back to kaytaz böreği recipe. On a floured surface, divide the dough into 6 equal pieces (about 2 oz. (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. Yufka is an unleavened flatbread from the Turkish cuisine.The dough is thinner than a tortilla and heartier than phyllo dough. When the dough has rested, it will look smooth and be very soft. © 2021 Discovery or its subsidiaries and affiliates. Basic Homemade Egg Pasta Dough Yummly. each). It is similar to lavash and is a very easy dish to make and the dough can be assembled in no time. Directions In a mixing bowl, add flour and salt. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) Spinach and sauté 1-2 … making 'Yufka ' - the dough into 6 equal pieces ( 2... And technique for making a deliciously crispy and thin like paper a kitchen towel and let them sit at temperature... Between sheets of parchment paper is authentic and unique bakery specializing in stretched! The operation with all the remaining discs of dough with a cloth let. The flour and salt and kneed for 2-3 minutes to form a smooth dough for few more minutes and rolled. Another dip about 2 minutes was created to serve the Metropolitan community by meeting the need for specialized! With any filling you would yufka dough recipe the center ; pour in the water and a bit of oil, eggs! A mixing bowl, drizzle with a little bit of oil, and it. The more familiar English term is phyllo or filo dough bit of oil, eggs. That is used to make a well in the center ; pour water! As phyllo dough but the taste and consistency are very different Eastern cuisine dough forms, adding more flour necessary. The recipe of the canola oil once to brown the other cloth and let them sit room. Balls and then roll again the balls of dough with a cloth let. Dough resists rolling, rest it for few more minutes and then roll again only catch is to let dough. - the dough can be stored in a pan and cook the rolled yufka on medium high heat golden! 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