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Recipes

Malatya yufka bread (thin whole wheat flatbread)

Serves 20Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Whole wheat flour66%
  2. Water33%
  3. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. 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 min

  2. Rest the dough for 5 minutes. Divide it into balls of about 150 g and roll them in your hands.

    5 min

  3. Lightly flour both sides of each ball and roll out with a rolling pin to 1 mm thick and 150 cm across.

  4. 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.

Last changed: November 1, 2026

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