Yufka

:"Yufka is also the Turkish name for phyllo dough."
Yufka is a Turkish bread. It is a thin, round and unleavened flat bread similar to lavash, about 18 inches (40-50 cm) in diameter usually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 min. Dough pieces (ca. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish (pron. "sadj"). Baking time is approximately 2-3 minutes. During baking, the bread is turned over once to brown the other side. After baking, yufka bread has a low moisture content and, depending on how low the moisture is, a long shelf life. Before consumption, dry yufka bread is sprayed with warm water. The moistened bread is covered with a cotton cloth and is rested for 10 to 12 minutes before consumption.

In Serbian cuisine, "jufka" is simply a mound of dough.

In Bulgarian and Macedonian cuisine, yufka refers to a special type of home-made pasta that usually looks flat or squared.

ee also

* Turkish cuisine