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Yufka flatbread

Serves 6From: Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok)

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

Allergen information is not complete yet.

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. Put the wholewheat flour and salt in a wide bowl, mix, and make a well in the middle.

  2. Pour 250 ml lukewarm water into the well and knead for 10 minutes. If needed, you may add 50 ml more.

    10 min

  3. Cover with a cloth and rest for 30 minutes.

    30 min

  4. Divide the dough into 12 equal pieces. Cover with a cloth again and rest 20 minutes more.

    20 min

  5. On a flat surface, roll each piece out very thin like a yufka with a rolling pin.

  6. Heat the griddle on medium heat for 10 minutes. A cast-iron pan works in place of the griddle.

    10 min

  7. Cook the flatbreads on the griddle, 50 seconds on each side, and serve at once.

Where this recipe comes from

From a published work: quantities come from Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok); the method is written in our own words.

Last changed: November 1, 2026

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