Turkish Yufka From Scratch

Step 1

Mix water, sugar and salt in a deep bowl,

Step 2

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,

Step 3

After the dough is gathered together, take it on the counter and knead for 10 minutes,

Step 4

Take it back to the bowl and cover with cling film and rest  for 10 min.,

Step 5

Divide the dough into 6 equal pieces,

Step 6

Cover the dough balls and let them rest for 10 minutes more,

Step 7

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,

Step 8

Pressing the oklava (Turkish rolling pin) mostly to the sides roll it to the width of the serving plate with back and forth movements,

Step 9

Then wrap the dough to the oklava,

Step 10

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,

Step 11

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,

Step 12

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,

Step 13

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,

Step 14

After rolling the others, you can immediately use them,

Step 15

If you want to store it by freezing, fold a greaseproof paper in four and cut it from the folds,

Step 16

Place one of the pieces in the center of one of the yufkas,

Step 17

Fold the left and right sides of the dough on the paper,

Step 18

Put another piece of greaseproof paper in the middle and fold the top and bottom sides onto the paper,

Step 19

Put the folded dough in a large zip lock bag and lock,

Step 20

Roll and fold the other dough balls in the same way and put them in the bag,

Step 21

Lock the bag tightly and lift it to the freezer,

Step 22

You can keep them frozen in this way for up to three months.