Monday, April 23, 2018

Yufka (Turkish Flatbread) ٌRecipe

Yufka (Turkish Flatbread) ٌRecipe - Hello guys Maxine Restaurant, On this article you read this time with the title Yufka (Turkish Flatbread) ٌRecipe, we have prepared this article well for you to read and take information in it. hopefully the contents of Post Article Bread recipes, Article Turkish Recipes, which we write this you can understand. okay, happy reading.

Title : Yufka (Turkish Flatbread) ٌRecipe
link : Yufka (Turkish Flatbread) ٌRecipe

Also read


Yufka (Turkish Flatbread) ٌRecipe

Yufka (Turkish Flatbread)

By Ana Sortun I Fine Cooking


This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

Ingredients :

  • 7-3/8 oz. (1-2/3 cups) unbleached all-purpose flour; more as needed, 
  • 1 tsp. kosher salt. 
  • 2/3 cup lukewarm (90°F to 100°F) water. 
  • 2 Tbs. olive oil; more as needed

Preparation :

  1. In a medium bowl, whisk the flour and salt. Make a well in the center and pour in the water and oil. Using your fingers, draw the flour in from the sides, working the mixture into a sticky dough. 
  2. Turn the dough out onto a floured surface and knead, adding more flour as necessary to prevent sticking, until the dough is smooth and elastic, about 3 minutes. 
  3. Transfer to the mixing bowl, drizzle with a little bit of oil, and turn to coat. 
  4. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight. 
  5. On a floured surface, divide the dough into 6 equal pieces (about 2 oz. each). Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes. 
  6. Cut seven 10-inch squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 9-inch rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack. 
  7. Heat an 11- to 12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.

Make Ahead Tips :
If not using immediately, transfer the warm yufka to a large zip-top plastic bag, close it, and store it at room temperature overnight. You can also freeze the yufka for up to 2 weeks. Reheat briefly in a skillet over medium heat before using.


Thus the Article of Yufka (Turkish Flatbread) ٌRecipe

So many articles Yufka (Turkish Flatbread) ٌRecipe this time, hopefully can benefit for you all. well, see you in other article postings.

You are now reading Yufka (Turkish Flatbread) ٌRecipe article.with link address https://www.maxinerestaurant.com/2018/04/yufka-turkish-flatbread-recipe.html
NEXT ARTICLE Next Post
PREVIOUS ARTICLE Previous Post
NEXT ARTICLE Next Post
PREVIOUS ARTICLE Previous Post
 

Delivered by FeedBurner