Yufka is one of the musts of Turkish cuisine. But most of the people don’t know that we have something called yufka and they think that we make almost every pastry with phyllo dough. That’s not true. We use a special phyllo dough just for making easy/fast baklava or for a few borek recipes. But for most of the boreks we use yufka which is in round shape, which is softer and thicker than phyllo dough. We have yufka sellers in Turkey or you can find yufka in every supermarkets. But it’s hard to find it out of Turkey. So Turkish people living abroad experience difficulties when making boreks.
When I make borek for example I roll the yufkas according to the recipe. For example in leek borek with homemade phyllo I make it with my hands (you can watch the video) with a different method. But in some recipes such as haşhaşlı mercimekli börek you need yufka in pieces. I wanted to share this recipe for these kinds of recipes.
- 1 cup of lukewarm water,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of sugar,
- 2.5-3 cups of flour.
- Mix water, sugar and salt in a deep bowl,
- Add and knead the flour little by little, until you have a slightly hard but easily shapeable dough that does not stick to the hand,
- After the dough is gathered together, take it on the counter and knead for 10 minutes,
- Take it back to the bowl and cover with cling film and rest for 10 min.,
- Divide the dough into 6 equal pieces,
- Cover the dough balls and let them rest for 10 minutes more,
- Take one of the balls on the floured counter, sprinkle flour on it and press it with your hand and roll it as wide as a small plate,
- Pressing the oklava (Turkish rolling pin) mostly to the sides roll it to the width of the serving plate with back and forth movements,
- Then wrap the dough to the oklava,
- Take the center of the dough as the center and place your right palm in the middle between the center and the right edge, and your left palm in the middle between the center and the left edge and roll it with back and forth movements,
- After spreading the dough each time, place the rolling pin on the lower left corner of the dough wrap it over oklava and bring in front of you and roll it with back and forth movements,
- Flour it frequently to prevent from sticking, and do not press or squeeze at a single point while the dough is wrapped around the rolling pin,
- If you are going to use the dough immediately after reaching the width and thickness you want, take it aside and cover it until you roll the others and leave it aside,
- After rolling the others, you can immediately use them,
- If you want to store it by freezing, fold a greaseproof paper in four and cut it from the folds,
- Place one of the pieces in the center of one of the yufkas,
- Fold the left and right sides of the dough on the paper,
- Put another piece of greaseproof paper in the middle and fold the top and bottom sides onto the paper,
- Put the folded dough in a large zip lock bag and lock,
- Roll and fold the other dough balls in the same way and put them in the bag,
- Lock the bag tightly and lift it to the freezer,
- You can keep them frozen in this way for up to three months.