Rolling yufka is one of the slowest kitchen skills to learn. Two things help: resting the dough enough, and rolling it by winding it round the pin and rocking it back and forth. Try to open it by pressing flat and it will not come out round.
Ingredients
For the dough
For rolling out
Method
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Knead
Knead the flour, water and salt for 15 minutes into a smooth, medium firm dough.
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Rest
Cover and leave for 30 minutes. Unrested dough springs back as you roll.
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Divide
Divide into ten pieces, round them and keep them covered.
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Start rolling
Flatten a piece by hand on a floured worktop and start rolling with the pin.
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Wind it on the pin
Once the dough is bigger than your palm, wind it round the pin and rock it back and forth to thin it. Turn it 90 degrees each round.
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Cook
Cook on a hot griddle or non-stick pan for 30 seconds a side, until spotted.
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Store
Stack the cooked sheets and cover with a cloth.
Tips
- Turn the dough each round; rolling always in the same direction gives an oval sheet.
- Flour the worktop generously but do not work flour into the dough, as too much dries the sheet out.
- To keep them, stack and wrap in plastic; they last three months in the freezer.
Nutrition
Values are per serving and approximate.