* Exported from MasterCook *
Turkish Wafer Bread - Yufka
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup white bread flour -- 3 1/2 oz/100g
1/3 cup whole-wheat flour -- 1 3/4oz/50g
1 pinch salt
2 tablespoons melted butter
1/2 cup tepid water -- scant, 3 1/2 fl oz/100 ml
Sift the flours into a bowl together with the salt. Make a well in the
middle, and add the butter, followed by the water, beating with a wooden
spoon and then your hands until it all comes together. Knead for a few
minutes, and then lift it on to a floured board, divide the dough into 15
even lumps, and cover with a damp dish towel for about 30 minutes.
Flatten the dough balls with your hand, and then, making sure that the
board is still well covered with flour, roll each one out. You are aiming
for paper-thin circles, 8-in (20cm) in diameter (or to fit your frying
pan).
Heat your frying pan until it is hissing, spitting hot, and then cook each
yufka for about 30 seconds a side.
Leave to cool, and then store stacked in a sealed container. To use,
moisten slightly, and then fill with cheese, or herbs, or spinach, or what
you will. Roll up and fry. Or just heat through and then wrap around your
favorite ingredients for a delicious Turkish sandwich.
Makes 15 sheets
Ah, now this is a challenge. Wafer-thin unleavened bread, rolled into huge
circles, cooked over a dome shaped griddle called a sadj. Apparently even
paragons of Turkish domestic virtue find this hard to make properly. But
it is surely a contender as one of the world's most useful foodstuffs: it
keeps for up to six months (making it a winter staple for more remote
villages), and as it is somewhere between pastry and bread it is able to
fulfill the functions of both.
It is used as a wrap (often known as durum), fried to make boregi, or just
used as regular bread. It can even be used in place of filo pastry, but it
takes a special kind of baker to get it that thin and crisp.
The sadj is usually about 5 ft (1.5 m) in diameter, and supported
convex-side up on stones (or suspended over a pit on the ground). A fire
is lit underneath it, and another small one on top to make it red hot: as
the fire on top dies down, the ashes are swept clear and an oklava (a long
rolling pin) is used to stretch the rolled dough over it to cook. As all
of this would make an awful mess of your kitchen, I propose that we make
much, much smaller rounds of bread using your biggest, most spotless
frying pan.
Cuisine:
"Turkish"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"15 sheets"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 45 Calories; 2g Fat (33.7% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0
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