Turkish Home Bread-II

By Obur Kedi on January 4, 2006 12:36 AM | Permalink | Comments (5)

This bread is called as "yufka" and it is mainly the cooked version of the phyllo dough. This bread is brittle and can be stored for a very long time at dry places.

Turkish Home Bread-Yufka

When it is dry, you can eat the bread like potato chips using different dipping sauces. You can also sprinkle some water on it, and make it softer, than eat it as a pita. This is the traditional way of eating it in Turkey.

Ingredients and the preparation of the phyllo dough is same as gozleme. The only difference at the preparation is, thickness of yufka should be less than the thickness of gozleme. The thinner the crispier, and easier to eat.

Use a spatula to rotate and move from side to side. (See Bazlama.)

5 Comments

keiko said:

Hi Obur Kedi, thanks for your message - I love your bread here, it looks delicious! I look forward to reading more about your Turkish cooking.

PS
Does Obur Kedi mean Glutton Cat in Turkish? :)

February 24, 2006 2:36 PM

Obur Kedi said:

Hi Keiko,

This bread is my favorite, especially when I am on a diet.

BTW, yes. Obur Kedi means Glutton Cat in Turkish.

February 24, 2006 3:13 PM

jodie said:

I want to make a soft & delicious Turkish bread that is approx 1 inch high & has sprinkling of sesame seeds on top. Is this Ekmek or something else, I am looking for a recipe to make this bread. Thank you, Jodie

October 16, 2006 2:08 AM

Obur Kedi said:

Jodie, I believe you are looking for the 'pide', a kind of pita that is baked in Turkey, especially during Ramadan.

I have a recipe, I will translate and post it here as soon as I have time.

October 16, 2006 2:34 PM

Matthew Loye said:

Please can you tell me what this bread is please and if you have a recipe for me.

http://www.flickr.com/photos/deantaplin/779961660/

Thanks

July 30, 2008 7:34 PM