TURKISH FLATBREAD (YUFKA)
Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. Chewy, soft, and blistered, these easy unleavened wraps come together in 30 minutes with just flour, water, oil, and salt-and they'll outshine anything you find in supermarkets.
Provided by Ana Sortun
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
- When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
- Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)
BAZLAMA - TURKISH FLAT BREAD
Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm.
Provided by sharwna
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 4h
Yield 4
Number Of Ingredients 6
Steps:
- Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
- Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
- Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
- Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
Nutrition Facts : Calories 504.8 calories, Carbohydrate 100.2 g, Cholesterol 5.6 mg, Fat 3.8 g, Fiber 3.7 g, Protein 15.1 g, SaturatedFat 1.5 g, Sodium 1766.4 mg, Sugar 4.5 g
TURKISH FLATBREAD (PIDE)
Make and share this Turkish Flatbread (Pide) recipe from Food.com.
Provided by Mysterygirl
Categories Breads
Time 2h36m
Yield 8 breads
Number Of Ingredients 9
Steps:
- Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
- Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
- To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
- Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
- Gradually work in the flour to make a soft and sticky dough.
- Knead the dough on a floured surface for 15 minutes.
- The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
- You should have a damp and very springy dough that offers no resistance to kneading.
- Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
- (You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.
- Cut into 8 equal pieces, and roll each one into a tight ball.
- Place the balls on a floured surface, and let rest 30 minutes under a towel.
- Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
- Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
- Brush the top with olive oil.
- Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
- As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
- Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
- Serve the pide hot.
- They also can be reheated wrapped in foil.
TURKISH FLATBREAD
Can be used to make Turkish pide if you add toppings before baking.
Provided by Jeannette
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h50m
Yield 40
Number Of Ingredients 10
Steps:
- Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
- Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
- Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
- Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
- Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
- Bake in the preheated oven until puffed up and golden, about 10 minutes.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 19.5 g, Cholesterol 0.3 mg, Fat 2.4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 118.5 mg, Sugar 0.2 g
TURKISH FLATBREAD.
Perfect for a meze, these flatbreads are very simple to make.
Provided by bakingqueen1
Time 1h
Yield Makes 6
Number Of Ingredients 6
Steps:
- Put the flour, salt and yeast in a bowl and stir.
- Add the warm water and warm milk and mix thoroughly.
- Add the oil and mix with hands until dough-like.
- Let prove for 1 1/2- 2 hours in an air-tight bowl. Let it prove outside if warm enough, if not, put it above a 50 degree centigrade. Not in the oven, above the oven.
- Once proved, place out on a work surface to make a rough circle.
- Cut into 6 pieces and make into smaller balls.
- Roll the dough balls to a 2-penny thickness and place in a frying pan. DO NOT put oil in the frying pan.
- Cook on low heat for 3-4 minutes or until golden brown, on both sides.
- Enjoy hot or clod with some sea salt, black pepper and fresh or dried herbs.
GREEK YOGURT TURKISH FLATBREAD
Easy and delicious flat bread (also called Bazlama) that comes together fast, no long wait for rising of the yeast. Great for dipping or sandwich wraps. Cook time is for one, but this makes 10
Provided by Bonnie G 2
Categories Yeast Breads
Time 20m
Yield 10 7 inch rounds, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
- Whisk in the Greek yogurt olive oil and salt.
- Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
- Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
- Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
- Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
- When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.
Nutrition Facts : Calories 202.8, Fat 3.2, SaturatedFat 0.5, Sodium 700.8, Carbohydrate 37.5, Fiber 1.6, Sugar 1.4, Protein 5.2
TURKISH LAMB FLATBREAD
Perfect finger food for a party, put out this spiced lamb flatbread, sliced into squares and watch it disappear in minutes
Provided by Jennifer Joyce
Categories Snack
Time 1h10m
Number Of Ingredients 20
Steps:
- Mix the yeast and 250ml warm water in a small bowl, and leave to stand for 5-10 mins until foamy - this means the yeast is working. Put the flour and salt in a large mixing bowl (or use a tabletop mixer fitted with a dough hook and set at a low speed). Add the yeast mixture and mix by hand or machine until the dough comes together into a ball. If the mixture is too sticky to form a ball, add 2 tbsp flour and mix again. Knead for 12 mins by hand, or 8-10 mins on a high speed in the mixer, until smooth, then put in a lightly oiled bowl. Turn to coat the dough in the oil, cover with cling film and leave in a warm place for 2-4 hrs until doubled in size. (You can also put it in the fridge overnight, punch down and let it rise again at room temperature.)
- Heat the oven to 240C/220C/gas 9. Put a baking sheet or pizza stone on the middle shelf. If you're using lamb leg meat, blitz it in a food processor until it's finely minced. Heat the olive oil in a large frying pan over a medium-high heat until hot. Add the onion and garlic, and cook for 10 mins until golden. Add the lamb and cook for 5 mins or until brown, breaking up any lumps with a spoon, then pour off any excess oil. Add the spices, some seasoning, tomato purée, tomatoes and the pomegranate molasses, and cook for 5 mins more, mixing everything together well and breaking down the tomatoes with a spoon. Remove from the heat and leave to cool completely. Can be done one or two days ahead.
- Roll out the dough on a floured surface into a large rectangle about 30 x 40cm. Sprinkle 1 tsp or so of the semolina on a baking sheet. Put the dough on top and make sure it can move around. Add the spicy lamb first, then top with the red onions, pine nuts and feta. Slide onto the heated baking sheet or pizza stone and cook for 10-15 mins until crisp on the bottom.
- Remove and drizzle with a little extra pomegranate molasses, then scatter over the parsley and pomegranate seeds. Transfer to a large board and cut into diamonds to serve.
Nutrition Facts : Calories 433 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
More about "turkish flatbread food"
TURKISH RIDGED FLAT BREAD RECIPE - PAULA WOLFERT | FOOD
From foodandwine.com
TURKISH FLATBREAD - ALIYAH'S RECIPES AND TIPS
From aliyahsrecipesandtips.com
BAZLAMA IS TURKISH FLATBREAD - THE TORTILLA CHANNEL
From thetortillachannel.com
TURKISH FLATBREAD (BAZLAMA) | BREAD RECIPES | SBS FOOD
From sbs.com.au
TURKISH RAMADAN FLAT BREAD (PIDE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
TURKISH FOOD - 25 TRADITIONAL DISHES FROM TURKEY
From swedishnomad.com
TURKISH FLATBREAD (GöZLEME - ADANA STYLE) - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
TURKISH FLATBREAD (FLADENBROT) RECIPE FOUND IN GERMANY
From thespruceeats.com
HOW TO MAKE TURKISH YUFKA FLATBREAD - THE TORTILLA CHANNEL
From thetortillachannel.com
THIS TURKISH FLATBREAD IS THE TASTIEST AND EASIEST BREAD …
From sweetandsavory.co
TURKISH BAZLAMA-SUPER SOFT TURKISH FLATBREAD - SAVORY&SWEETFOOD
From savoryandsweetfood.com
TURKISH LAHMACUN | RECIPE - A KITCHEN IN ISTANBUL
From vidarbergum.com
TURKISH FLATBREAD: EXPLORE A WHOLE NEW DIMENSION OF TASTY MEAL …
From thesouthafrican.com
TAG: TURKISH FLAT BREADS WITH TOPPINGS | OZLEM'S TURKISH TABLE
From ozlemsturkishtable.com
TURKISH FLATBREAD - MAKING FOOD WITH LOVE
From nikibfood.com
GOZLEME RECIPE (TURKISH STUFFED FLATBREAD) - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
25 TEMPTING TURKISH RECIPES THAT ARE EASY TO MAKE
From thekitchencommunity.org
TURKISH FLATBREAD WITH SPICED BEEF RECIPE - BBC FOOD
From bbc.co.uk
LAHMACUN - TURKISH PIZZA/FLATBREAD - CAROLINE'S COOKING
From carolinescooking.com
YUFKA | TURKISH UNLEAVENED FLATBREAD - MY COOKING JOURNEY
From mycookingjourney.com
TURKISH "KATMER" LAYERED FLAT BREAD - NO YEAST - EASY METHOD
From youtube.com
KIYMALI PIDE; TURKISH FLAT BREAD WITH GROUND MEAT AND VEGETABLES
From ozlemsturkishtable.com
DELICIOUS HOMEMADE TURKISH FLATBREAD - DADDY'S NOM
From daddysnom.com
TRADITIONAL TURKISH FLAT BREAD KATMER (MEDITERRANEAN ... - YOUTUBE
From youtube.com
PIDE - TURKISH FLAT BREAD / PIZZA | RECIPETIN EATS
From recipetineats.com
GREEK YOGURT TURKISH FLATBREAD (BAZLAMA)
From pinterest.ca
TURKISH LAMB FLATBREAD (LAHMACUN) RECIPE - FOOD CHANNEL
From foodchannel.com
TURKISH FLATBREAD WITH ZA'ATAR - RECIPE - A KITCHEN IN ISTANBUL
From vidarbergum.com
TURKISH FLAT BREAD TOASTED ON THE STOVE - LOVE ANTALYA
From loveantalya.com
TURKISH STUFFED FLATBREADS - SERIOUSKETO
From seriousketo.com
7 MOST POPULAR TURKISH FLATBREADS - TASTEATLAS
From tasteatlas.com
TURKISH PIDE RECIPE - ESTER KOCHT
From esterkocht.com
TRADITIONAL TURKISH FLATBREADS | DELIGHT BAKING
From delightbaking.com
TURKISH GOZLEME RECIPE WITH CHEESE SPINACH FILLING
From turkishfoodtravel.com
TURKISH FLATBREAD - A FAMILY FEAST®
From afamilyfeast.com
TURKISH MEATY FLATBREAD - TURKISH FOOD CHEF
From turkishfoodchef.com
QUICK AND EASY TURKISH FLATBREAD RECIPE - LYNDSAY BIANCO
From lyndsbianco.com
UNLEAVENED TURKISH FLATBREADS (GLUTEN FREE) - PEEL WITH ZEAL
From peelwithzeal.com
TURKISH FLATBREAD (YUFKA) – FOOD NETWORK KITCHEN
From foodnetwork.com
GOZLEME (TURKISH STREET FOOD) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love