Cathy’s Kitchen Prescription LLC
Yufka ~Turkish Flatbread
Yufka is a simple, unleavened flatbread, quickly made and finished on a skillet. This version enhances its nutritional benefits by swapping out white flour for white whole wheat and using thick soy yogurt in lieu of oil. Great for scooping up dips and spreads at a mezze table, yufka is also a perfect accompaniment to any flavorful vegetarian stew.
Prep time 30 minutes Cooking time 30 minutes Serves 3-4
3 cups white whole wheat flour
1 teaspoon shiro (white) miso•
1 ½ cups Greek-style soy yogurt
Corn starch for dusting
Spray water bottle
- Miso is a good salt alternative that helps to lower blood pressure (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313421/#:~:text=Miso%2C%20which%20is%20made%20from,%2C%20including%20salt%2Dsensitive%20hypertension).
Mix the miso into the yogurt until it is well combined. In a large mixing bowl add to the flour and mix in the yogurt-miso mixture. Mix with your hands, then knead in the bowl or on a board for about 10 minutes. Use a bench scraper to reclaim any dough that sticks the board’s surface. Resist the urge to add flour unless your dough is overly wet. The consistency of the dough by the end of your kneading should be very soft, smooth and supple.
The size of your nonstick skillet will determine the number of yufka you make. For a large 12” skillet, divide the dough into 9 or 10 equally-sized balls. For small skillets, increase that number accordingly. Place balls in a clean mixing bowl, cover with a lid or wrap, and allow the dough to rest for 15 minutes.
Preheat your nonstick skillet over a medium flame.
Take out one ball, keeping the others well covered. Flatten it with your hands into a disk. Dust your surface with corn starch and roll as thinly as you can into a circle. Picking it up carefully, transfer the rolled dough to the skillet.
Begin to roll your next yufka as you keep an eye on the first.. After a minute, peak underneath to check for doneness. You are looking for a fair amount of light brown spotting. Don’t overcook the yufka or you’ll have a burned, brittle flatbread. Lower or raise flame as needed. Flip and cook the other side. Spritz water on the surface to moisten, flip and spritz the other surface. Cook for a final minute. Remove from the skillet and wrap in a large clean dish towel to stay warm and soften.
Repeat with the remaining dough balls, inserting the hot yufka into the stack randomly. The steam from the freshly cooked hot flatbreads with help soften the others as they cool.