Making your own yufka dough – how to make it perfect
Making your own yufka dough 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.
What is yufka dough?
Yufka dough 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.
Yufka dough has its origins in Turkey. The word yufka is a Turkish word meaning fragile and brittle. There are two different types of dough: Yufka hamur, which is similar to German strudel dough and is used for börek, for example, and yufka ekmek, which is baked directly as a thin flatbread and used for dürum, for example. This recipe is for yufka hamur so that you can make your own börek dough.
The vegan dough 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 börek or burek and other savory baked goods made from the simple dough.
Recipe for making your own yufka dough
Ingredients
- 350 g Wheat flour type 550
- 170 ml lukewarm water
- 50 ml Vegetable oil (neutral)
- 1 Teaspoon Salt
- 20 g Cornstarch for sprinkling
Zubereitung
- Mix the flour, water, oil and salt together.
- Knead the dough well for approx. 5 minutes at medium speed with a food processor or approx. 7-10 minutes with your hands until the dough has become smooth and elastic. If you press lightly on the dough, it should spring back.
- Cut the dough into 10 equal pieces (approx. 55 g). Shape the dough into balls and cover with a damp cloth.
- Now roll out thinly, ball by ball, approx. 30 x 30 cm. Turn and rotate the dough so that it is rolled out evenly.
- Sprinkle the rolled-out dough with cornflour and place layer on layer. To ensure that the rolled-out dough sheets do not stick together, you can also place baking paper between them.
- Use the yufka dough straight away or roll it up in baking paper and store in the fridge.
Notes
Nährwerte
Did you like the yufka dough? Then please leave me a rating for the recipe or write me a comment.
A handful of ingredients for homemade yufka dough
Making your own yufka dough is really easy because you only need a few ingredients that you probably already have in your kitchen cupboard.
You will also need a work surface on which you can roll out the dough, a rolling pin to roll out the dough and some baking paper.
If you have all the ingredients at home, you can get started straight away. Otherwise, dash to the supermarket for the following products.
- Flour: type 550 wheat flour is particularly suitable for bread doughs, as it is richer in protein and therefore provides stability.
- Cornflour: is used here for rolling out and to prevent the dough sheets from sticking together.
- Neutral vegetable oil: I used germ oil. Sunflower or rapeseed oil work just as well. If you like the taste or if it suits your dishes, you can also use olive oil.
- Salt: a good pinch adds flavor to the dough.
Make your own yufka hamur in 3 easy steps
Actually, I almost always buy the ready-made yufka dough from the supermarket, to be honest. But every now and then, when I have a bit more time at the weekend and friends come to visit, I make the dough myself.
And the homemade dough is particularly suitable for börek with spinach, which I like to roll into a snail, because it is so elastic and doesn’t tear or crumble.
Similar to filo pastry, yufka dough is also rolled out thinly. However, not as thin as filo pastry, which also makes it a little more flexible. It actually works quite well and is not difficult.
So just give it a try! With this recipe for making your own filo pastry, you will definitely succeed, as the work actually only consists of 3 steps:
- Mix and knead the dough ingredients.
- Leave the dough to rest and then shape into small dough balls.
- Roll out the dough balls one by one and process immediately.
My tip: Cover the dough balls with foil or a damp kitchen towel so that they don’t dry out while you roll out the others.
I hope you enjoy preparing them and, of course, bon appétit.
Incredibly good recipes with yufka dough
I’m a big börek fan and love the variety of the dish, which is reflected in the shapes and fillings. And for the crispy, tender and savory pastry, you need the yufka dough, which I also like to call börek dough. That’s why I recommend the börek with potatoes and the börek with minced meat. Don’t have an oven at home? Then make börek in a hot air fryer.
How long does the yufka dough keep?
Yufka dough dries out quickly, so I recommend that you process it straight away. If you have wrapped it in baking paper or cling film so that it doesn’t dry out, you can store it in the fridge for 1 – 2 days .
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