{"id":48792,"date":"2025-04-01T15:40:33","date_gmt":"2025-04-01T13:40:33","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=48792"},"modified":"2025-04-01T15:49:40","modified_gmt":"2025-04-01T13:49:40","slug":"yufka-dough","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/yufka-dough\/","title":{"rendered":"Making your own yufka dough – how to make it perfect"},"content":{"rendered":"\n

Making your own yufka dough<\/strong> is not difficult at all and is a good alternative if the supermarket doesn’t have any in the chiller cabinet. You only need a few ingredients and can use it straight away to make delicious, crispy dishes. <\/p>\n\n\n\n

What is yufka dough?<\/h2>\n\n\n\n

Yufka dough<\/strong> is a thin dough made from flour, water, oil and salt. There are also yufka dough recipes without oil, which are more traditional. However, I find that the dough becomes a little more elastic and doesn’t tear as quickly when a little oil is added. <\/p>\n\n\n\n

Yufka dough has its origins in Turkey<\/em>. The word yufka<\/em> is a Turkish word meaning fragile<\/em> and brittle<\/em>. There are two different types of dough: Yufka hamur<\/em>, which is similar to German strudel dough and is used for b\u00f6rek, for example, and yufka ekmek<\/em>, which is baked directly as a thin flatbread and used for d\u00fcrum, for example. This recipe is for yufka hamur<\/strong> so that you can make your own b\u00f6rek dough<\/strong>. <\/p>\n\n\n\n

The vegan dough<\/strong> is not only very popular in Turkey, but also in other countries in the Middle East and parts of the Balkans. There you will find b\u00f6rek<\/em> or burek<\/em> and other savory baked goods made from the simple dough. <\/p>\n\n\n\n

Recipe for making your own yufka dough<\/h2>\n\n\n
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