Yufka

Yufka is a thin, unleavened flatbread or pastry sheet common in Turkish and Balkan cuisines. It refers both to the bread itself and to the large, dried sheets used for making börek and other pastries. The dough is typically made from flour, water, and salt, sometimes with a small amount of oil. After kneading, the dough is left to rest, then rolled out into extremely thin sheets, which are dried and sold as sheets that can be stored for a long time.

In use, yufka sheets are moistened slightly and layered with fillings such as cheese, meat, or vegetables for börek, or cut into pieces for wrapping and other pastry preparations. When baked or fried, the sheets become crisp and flaky. Yufka sheets are generally larger and firmer than filo (phyllo) sheets, though both are used for similar dishes in various cuisines. Filo is typically ultra-thin and used fresh or frozen in smaller sheets, while yufka is often sold as dried sheets that require little effort to rehydrate or use.

Regional variation exists across Turkey, the Balkans, and parts of the Middle East, where yufka may also refer to a very thin bread known as yufka ekmeği in some areas. The term emphasizes the sheeted nature of the dough rather than a leavened loaf, making it a versatile component for wrapping, layered pastries, and baked dishes. Storage is straightforward: dried sheets keep for months in a cool, dry place; once opened, they are best kept in an airtight container to retain pliability.