Friday, January 4, 2008



50gr strong plain flour
50gr plain flour
25gr wholemeal flour
1/2tsp salt
100ml warm water

How to Cook:

Mix all the flours and salt in a bowl, gradually add the water and knead to a firm dough. Divide in 12 pieces and leave to rest for 30 min. covered with a damp cloteh on a tray springeled with flour. The longer you leave the dough the better it is. Roll out each piece on a floured board with a long, thin rolling pin. The circles of dough should be no thicker than 3mm. Heat a griddle or a non-stick frying pan until very hot and cook the yufka briefly on both sides. Once cooked, the yufka can be stacked and kept for several weeks in a dry place.When a yufka bread is rolled up and stuffed with a filling, it is called a "durum". Cold vegetables or herbs make popular fillings.

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