Yufka

A large number of recipes for Turkish cuisine contain a mysterious word - yufka. Sometimes yufka is used instead of bread - for example, jam or sauce is spread on it, rolled up and a kind of pancake with filling is obtained. In addition, Turkish pies, many types of sweets (such as baklava) and even unsweetened dishes are prepared on their basis, which is completely understandable, because yufka is an absolutely fresh flour semi-finished product, that is, very thin layers of dough.

In dry form, yufka can be perfectly stored for 2-4 days or about a week - frozen. In use, this cake is quite simple, which makes it a wonderful and convenient material for preparing "fast" dishes. As a rule, yufki, like kadaif dough, can be purchased ready-made in specialized stores, but you can also cook this semi-finished product at home if you wish.

To make these Turkish tortillas, you need the simplest set of products: wheat flour from solid varieties, salt and water. And also desire, patience and strength in hand. So, the flour is mixed with salt, and then water is gradually added until you get a cool dough. By the way, about 50 grams of salt are spent on one kilogram of wheat flour on average.

One of the most difficult stages in making yufka is the process of rolling out dough. For example, in conditions of professional production, such tortillas are rolled out up to 60 centimeters in diameter, but at home you can make yufki and much smaller sizes. In addition, it should be borne in mind that the dough needs to be rolled out before it starts to "sour, " so it is recommended to start your culinary experiments with this product with a minimum amount of products.

Baking yufka is the second rather problematic stage in the preparation of this dish. The fact is that tortillas are baked at home in the oven on a dry baking sheet in a certain order. So, at first the first yufka is baked, on which the next one is placed and turned over. When the second cake dries, a third pancake is placed on top of the first and flipped over again. At the end of cooking, you'll have to turn over a whole stack of tortillas.

Ready-made yufki are also stacked on a wooden table and covered with clean fabric. After drying, the tortillas become quite stiff, so they need to be softened before use. To do this, yufki are wetted with water, but exclusively on the one hand - otherwise, the tortillas will begin to disintegrate.