Malatya yufka bread (thin whole wheat flatbread)
Ingredients
- 2,000 gWhole wheat flour
- 30 gSalt
- 1,000 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Whole wheat flour66%
- Water33%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Mix the whole wheat flour and salt in a large bowl. Add the warm water a little at a time and knead about 10 minutes into a soft dough.
10 minRest the dough for 5 minutes. Divide it into balls of about 150 g and roll them in your hands.
5 minLightly flour both sides of each ball and roll out with a rolling pin to 1 mm thick and 150 cm across.
Lay the yufka on a hot griddle without distorting its shape. When the underside is cooked, flip and cook the other side, about 2 minutes in total. Stack the cooked sheets.
2 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1344 (Yeşilyurt Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026