← All recipes
Turkish · Bread
Homemade Yufka Flatbread
Paper-thin unleavened rounds, thinner than a tortilla and sturdier than phyllo, cooked briefly on a dry skillet so they stay pliable. They are the base for gozleme, lamejun, shawarma wraps and borek.
- YieldMakes 6 flatbreads, serves 6
- Hands-on40 min
- Total4 h 46 min
- Difficulty
Ingredients
- 210 gall-purpose flour, plus extra for dusting
- 1 tspkosher salt
- 160 mlwarm water
- 2 tbspextra-virgin olive oil, plus a little more for the bowl
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.