Yufka

Originally used as a griddle-baked flatbread by Turkic nomads, in today’s Turkey, yufka leaves are the principal dough for preparing savoury pastries. Most Turkish cooks buy yufka from a shop called a yufkasi (yoof-ka-suh) that specialises in the preparation. Like the dough for baklava, yufka is rolled substantially by hand, and you’ll need a 50-60cm long dowel, 2.5cm in diameter, preferably made of hardwood.