Yufka is a
Turkish bread. It is a thin, round and unleavened
flat bread 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 the degree thereof, a long shelf. 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 Slavic Macedonian cuisine, yufka refers to a special type of home-made pasta that usually looks flat or squared.
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