Mix the different types of flour and the salt in a baking bowl, gradually add the water and knead into a firm dough. Divide it into pieces and let it rest for half an hour on a floured board under a wet dishcloth. The longer the dough rests, the better it will be. Roll out each piece of dough on a floured board into round dough sheets using a long, thin rolling pin. The dough sheets – or yufka – should be no thicker than 3 mm.
Heat a tray or a coated pan to very hot and cook the yufka briefly on both sides. Finished yufka can be stacked and kept in a dry place for several weeks.
When the yufka are ready to be eaten, sprinkle them with warm water, fold them once in the middle, wrap them in a dish and let them stand for 30 minutes until they are soft.
Info: If yufka bread is rolled up and stuffed, it is called dueruem (the word means roll). Cold kitchen herbs and vegetables respectively are delicious fillings. However, you can also use leaf lettuce with a tiny bit of dressing.
A very simple recipe is to spread a little bit of butter on the yufka, form cheese or honey on it and then roll up the dough – a delicious little snack.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste.
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