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.
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