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Yufka

 

Yufka is a kind of unleavened bread of Turkish origin. It is roughly circular in shape and usually has a diameter of 18 inches approximately. Wheat flour, salt and water are the main ingredients that go into the bread which is very similar to the Lavash bread. This Turkish bread can be stored for a long time depending on its moisture content which is usually very low. The bread needs to be moistened with water and kept covered with a damp cloth for around 10 minutes before it can be eaten.

 

It is usually eaten in the regions of Anatole. The bread prepared in the capital, Ankara also contains citric acid, milk and sour plum leather which are mixed with the dough before rolling the bread out.

 

Jufka is the term used for the thinly rolled out sheet of dough in Bosnia. It is used to bake several sweet and savory dishes.

 

The dough is similar to phyllo or filo dough with two sheets of the dough being equal to just one sheet of the Turkish dough. The savory Turkish pastries prepared by using the dough are collectively known as Borek.

 

History of The Yufka Recipe

The Turkish bread shares some common origins with the Arabic bread. The bread was first baked by the Turkish nomads who used to roll out the dough thinly over a flattened stone and baked it in a local oven known as the saj also spelled as sadj. A filling was often used to give it a longer shelf live and the entire bread was dried and carried along with the nomads.

 

The ancient words of ‘yuvgha’ and ‘yupqa’ have been mentioned in an old Turkish dictionary dating back to the 11th century. Both the words mean folded bread and are regarded to be the oldest forms of yufka.

 

Ingredients Used and Popular Yufka Recipe

Coarse wheat flour, table salt and water are all that is required to bake the Turkish bread. The process of preparing the bread consists of kneading the dough thoroughly, allowing it to stand for half an hour before it is rolled out into thin circular shaped breads. It is then roasted on a hot griddle or plate known as te saj in Turkish. Yufka can be preserved for a very long time on account of its low moisture content. However, it becomes extremely dry and cannot be consumed without moistening.

 

Variations Of Yufkas

  • Lavash- A thin and flat bread popular in Turkey, Middle East and Caucasus.
  • Simit- Another kind of flat bread shaped like a ring and sprinkled with sesame seeds.
  • Pide- A kind of wheat bread, round in shape. It is very similar to the yufka.

 

Nutritive Value: Yufka Recipes

A single serving of 100g consists of almost 263 calories with most of it being obtained from carbohydrates. The bread is rich in dietary fibers and contains some amount of sodium on account of the table salt used.

 

Trivia

  • The word yufka refers to anything that is thin.