(Sac Ekmeği)
Yufka is a traditional flatbread consisting of flour, water, salt, and olive oil. The unleavened dough is typically rolled with a rolling pin until it develops a paper-thin consistency. It is believed that yufka is an earlier form of phyllo dough.
It can be used in the preparation of numerous Turkish pastries, and it is sturdy enough to hold all of the fillings for a shawarma sandwich. In 2016, UNESCO recognized yufka making and sharing culture as an Intangible Cultural Heritage of Humanity.
Part of
Sinori
Sinori is a traditional breakfast dish from the mountainous Adjaria region made with thin phyllo sheets called iukha (lavash can be used instead), cheese curds ... Read more
Sevdiđah
Sevdiđah is also the name of a traditional Bosnian soft and moist cake that has jabukov pekmez and kaymak as one of its main ingredients. The cake is made by baking a ... Read more
Tirit pita
Tirit pita is a traditional Bosnian savory pastry made with yufka sheets, chicken, and sour cream. The chicken is cooked, without any condiments, in water until cooked,... Read more
Yufka Authentic recipe
Yufka is a staple in Turkish cuisine and crucial for dishes like börek and gözleme. By mixing just flour, salt, and tepid water, you'll create a soft dough that's carefully transformed into ultra-thin, expansive sheets through attentive kneading and meticulous rolling.
WHERE TO EAT The best Yufka in the world (according to food experts)
