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) Add the garlic and spinach and sauté 1-2 … If you just say yufka, you mean the one that is used to make börek. For filling; 500 g low fat feta cheese or ricotta cheese, 1/2 nuch of … Yufka with ham. Roll it as thin as possible without tearing the dough. Mix until dough forms, adding more flour if necessary, about 3 minutes. Heat a cast-iron skillet or nonstick pan over low heat until hot. 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 … Dough … Making 'Yufka' - the dough at home. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) Dough pieces (ca. with a rolling pin roll the dough to a thickness of 2cm. The dough itself is made out of flower, water and a bit of salt. 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. Basic Homemade Egg Pasta Dough Yummly. 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). Yufka is used in a lot of traditional Turkish recipes and the variety of possible uses is huge. 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. Yufka Recipes, check our 12 best recipes with yufka. Lay a sheet … Divide the dough in half, then divide each half into three equal pieces. Let the dough rest for about 30 minutes, covered with a kitchen towel . Serve immediately with hummus, baba ghanoush, or another dip. In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. During baking, the bread is turned over once to brown the other side. 1 3/4 cups all-purpose flour, plus more as needed, 2 tablespoons extra-virgin olive oil, plus more for the mixing bowl. Heat a heavy pan and cook the rolled Yufka on medium high heat until golden brown on both sides. Sign up for the Recipe of the Day Newsletter Privacy Policy. Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. Turkish Borek Recipe (Sigara Borek) • Unicorns in the Kitchen Actually phyllo dough is a kind of yufka which is used to make baklava and it is called baklava yufka in Turkey. Let the dough balls rest for about 15 minutes. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … Directions In a mixing bowl, add flour and salt. Cook over medium heat until lightly browned and puffy in places for about 2 minutes. Let this dough rest 15 minutes Divide it into 12 balls which will make 12 sheets of yufka 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. 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 … At Ömür, our Square Yufka Pastry Leaves are made by hand, a true rarity, using a classic Turkish recipe. Dusting each ball with enough flour, start rolling the dough. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator). 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. You can use it with any filling you would like. Using your fingers, draw the flour in from all sides, working the mixture until it’s … Cut seven 10-inch squares of parchment. Yufka is a thin, round, unleavened flatbread from Turkey, similar to lavash. Yufka is a very thin and round bread that originated in Turkish cuisine. It is similar to lavash and is a very easy dish to make and the dough can be assembled in no time. Homemade yufka cake. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish. 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. Spread 3-spoons of softened butter. During baking, the bread is turned over once to brown the other side. The more familiar English term is phyllo or filo dough. The only catch is to let the dough rest for at least 4 hours to get nice soft texture on the flatbreads. 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. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes. Baking time is approximately 2–3 minutes. Use your hand to make a well in the center; pour in water and olive oil. Turkish yufka is the light thin pastry dough widely used in Turkish, Greek, Balkan and Middle Eastern cuisine. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Make a well in the center and pour in the water and olive oil. Set finished flatbread aside. each). 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 like phyllo dough but the taste and consistency are very different. The round dough layer-like pieces are about 50-70 diameter and thin like paper. Repeat the operation with all the remaining discs of dough, stacking the baked flatbreads so that they stay warm. On a floured surface, divide the dough into 6 equal pieces (about 2 oz. Using a spatula, turn over and cook until the other side is lightly browned in places, for 1 to 2 minutes. Your email address will not be published. Heat the oil in a pan and sauté the onion 1-2 minutes. Our bakery was created to serve the Metropolitan community by meeting the need for a specialized gourmet bakery. 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.). All in one place. It should be smooth and more importantly, elastic. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish (pron. After kneading, the dough is allowed to rest for 30 min. Roll each piece into a ball. Mix until dough forms, adding more flour if necessary, about 3 minutes. https://www.bakefromscratch.com/spinach-three-cheese-gozleme Mix the salt into the flour and slowly add water until the dough has the consistency of your soft ear lobe. Cut the dough into 3 or 5 pieces, placing one on top of the other. Cover the bowl with cling film and let stand at room temperature for 4 hours. Auntie Saniye is sharing her recipe and technique for making a deliciously crispy and thin pastry dough. 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. To make these wonderful Turkish pastries, we start off with 'yufka'. sadj). Yufka BakerY is authentic and unique bakery specializing in hand stretched phyllo dough pastries. © 2021 Discovery or its subsidiaries and affiliates. 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. While it is not the same as phyllo dough, it is said to be some form of it. Yufka dough Mix the flour with the water and salt and kneed for 2-3 minutes to form a smooth dough. In a medium bowl, whisk together the flour and salt. Baked Yufka. Yufka is a traditional turkish flatbread that is used as a wrap to hold the fillings for a shawarma sandwich or the Turkish Durum. Your favorite shows, personalities, and exclusive originals. Transfer the dough to a large bowl, drizzle with a little olive oil and turn it over to coat the entire surface. The dough will be extremely sticky and shaggy. Use your hand to make a well in the center; pour in water and olive oil. Basic Egg Pasta Dough KitchenAid. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. On a floured work surface, divide the dough into 6 equal pieces and roll them up. Dig a well in the center and pour in the water and oil. (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. kosher salt, olive oil, large eggs, all purpose flour. 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. The sheets of yufka dough are then baked on a heated iron plate called a sac for about 2–3 minutes. In a mixing bowl, add flour and salt. All rights reserved. In the bowl of a stand mixer, combine the flour and salt. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Make spinach filling. In the Turkish language, yufka also means phyllo dough. Lightly oil the hot plate. Place each disc of dough in a pile between sheets of parchment paper. Yufka is a thin, round Turkish flatbread which is made using unleavened flour. 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. Log in. 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 uniqueness of our products and rustic-modern twist … Cake with yufka. Once rested, small dough pieces are formed into balls and then rolled out into a circular sheet. Fluffy yufka phyllo pastry. Creamy Dairy-Free Stove Top Mac and Cheese. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight. What is yufka? Heat a non-stick hot plate or griddle about 12 inches (30 cm) in diameter over high heat. The shelf life of Yufka depends on the moisture content. 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