Yufka

Ingredients for Yufka

Instructions for Yufka

To prepare the Yufka recipe, please follow these instructions:

Got flour and salt in a large bowl. Make a recess in the middle and add water little by little. Knead it into a good batter, as soft as an earlobe is said. Let the dough rest for ½ hour, covered with a damp cloth.

After 15 minutes be shared it in 3, of which there will be a yufka of each. It rests another 15 minutes.

Put the one dejbolle in a clean kitchen table. Sprinkle a little flour over. With a round rod, oklava, or rolling pin, roll the dough out a little by little. Sprinkle a little flour on occasionally so it doesn't hang in. Put a corner of dough around the rod that rolled into the dough and out again while pushing lightly with hands to batter has got a size of approx. 1 m in diameter.

Then brush the dough with oil. This is done most easily by hand. Take the dough up on the clenched fists, and swing it around while you pull the light out by spreading his arms.

Then put the dough back on the kitchen table, or better on the dining table so there is space. Start now to pull the edges all the way around. Get to know until the dough cannot be larger without going to pieces.

The oil makes the dough elastic, so one can easily get the quite thin.

Tips:
Patty called yufka dough for and can be purchased ready-made in a frozen state with Oriental Grocers. They finished dejstykker be laid on top of each other and cut into 8 pieces as you would cut a pie, or as to the sausage rolls. A TSP. fill in the wide end bend the sides slightly together so the filling doesn't fall out and roll together up to the tip. The fried and placed on fat-absorbent paper.

The recipe comes from Turkey