Vegan
What else can I make with these ingredients?
This recipe may contain allergens
Açma
Medium 3 hr 28 min~330 kcal 5/10
🫓
Isparta Yufka Bread
A thin Isparta griddle bread made from flour, water, and salt, cooked quickly on a sac-style pan and stored dry.
Medium⏱️ 1 hr 23 min📖 1 min readServes 8~210 kcal🇹🇷 Turkish🌍 Full translation
35 min prep 18 min cook 30 min rest
- Vegan
- #Budget-Friendly
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 23 min- Prep35 min
- Resting/Marinating30 min
- Cooking18 min
Ingredients
8 servings
Quick:
For the dough
- 600 gr Wheat flour
- 330 ml Warm water
- 1.2 tatlı kaşığı(~12 ml) Salt
For rolling out
- 0.5 su bardağı(~100 ml) Flour
What else can I make with these ingredients?
Instructions
- 1
Mix the wheat flour and salt in a wide kneading trough.
- 2
Add the warm water little by little and knead for 9 minutes into a firm but rollable dough.
9 min09:00 - 3
Divide the dough into 8 balls, cover them, and let them rest for 20 minutes.
20 min20:00 - 4
Dust with flour and roll each ball into a thin yufka sheet 35-40 cm wide.
- 5
Heat a sac griddle or wide cast-iron pan over medium heat and shake off excess flour.
- 6
Cook the yufka for 45-55 seconds on each side, until speckled.
8 min08:00 - 7
Cool the cooked yufka one by one on a clean cloth, then stack them only when fully dry.
30 min30:00
💡 Tip: Do not stack the yufka before it is fully dry; trapped steam makes the bread start to sour by the next day.
🍽️ Serving suggestion: Serve yufka bread at breakfast with optional tulum cheese, tomatoes, and tea, or use it in the evening like wrap bread.
Nutrition (per serving)
~210
kcal calories
6
g protein
42
g carbs
2
g fat
Protein 11%Carbs 80%Fat 9%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Isparta Yufka Bread make?
This recipe serves 8.How long does Isparta Yufka Bread take?
Prep 35 minutes, cooking 18 minutes, including 30 minutes of passive resting; 83 minutes in total.Is Isparta Yufka Bread difficult?
This recipe is rated medium.How many calories does Isparta Yufka Bread have?
Approximately 210 kcal per serving. Protein: 6g, carbs: 42g, fat: 2g.Which allergens does Isparta Yufka Bread contain?
This recipe contains Gluten. Check it against your dietary needs.How many ingredients does Isparta Yufka Bread need?
This recipe needs 4 ingredients.
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