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Dried yufka flatbread

Whole recipeFrom: Ayşe Us, Saliha Havva Demirat, Serpil Kırotu, Vesile Eren (derleyenler), Beyşehir Mutfağı (2015)

Ingredients

  • 1,000 gWheat flour
  • 5 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

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. Wheat flour100%
  2. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour and salt with lukewarm water into a firm dough.

  2. Divide the dough into balls and roll out large sheets with a rolling pin.

  3. Cook the sheets on a griddle (saç).

  4. Dry the cooked sheets and store them in a cool place.

  5. When you want to eat, moisten a sheet, fold it and eat.

Where this recipe comes from

From a published work: quantities come from Ayşe Us, Saliha Havva Demirat, Serpil Kırotu, Vesile Eren (derleyenler), Beyşehir Mutfağı (2015); the method is written in our own words.

Last changed: November 1, 2026

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