Unleavened Anatolian Bread



Preparation info

  • Difficulty


  • Makes


    yufka 8-10 in 20-24 cm in diameter

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Yufka has many uses: it can be rolled up with a cold filling and eaten as a snack, dürüm; it can be cut into strips, rolled up with a filling and fried, sigara böreği; or sheets of yufka can be layered up with butter, spread with a savoury filling and baked in the oven, tepsi böregi; or it can be torn into strips and used to scoop up Anatolian food. It can take years of practice to learn how to fan out a perfect round of paper-thin yufka 25in/60em in diameter. Once quickly cooked on a hot griddle, the yufka can be stacked in a dry place for weeks. Before using it, soften it by sprinkling with a little warm water, folding it over and wrapping it in a cloth for 30 minutes.


  • 4 oz/120 g strong white flour
  • 1 oz/30 g wholemeal flour
  • ½ teaspoon salt
  • 3-4 fl oz/100-125 ml lukewarm water


  • Sift the flours and salt into a bowl. Make a well in the centre, add the water gradually, drawing the flour in from the sides, and knead into a firm dough.
  • Divide the dough into 12 pieces, roll them into balls, and leave them to rest on a floured surface, covered with a damp cloth, for 30 minutes. Flatten the balls and roll them out into circles, as wide and thin as possible. Keep dusting them with flour if the dough begins to stick.
  • Heat a griddle until very hot. Shake the excess flour off the yufka and cook each side for about 30 seconds, so that they brown in places. These freshly cooked yufka can be used straight away or stored, stacked in a dry place.