Turkish · Lunch
Layered Flaky Flatbread
Turkish yufka-style flatbread made from unleavened wheat dough, laminated with butter and folded into thin layers, then griddle-cooked until blistered and golden. Served warm with yogurt or as a base for savory toppings.
$2
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
428Calories
9.8gProtein
14.2gFat
66.5gCarbs
0.9gSugar
2.5gFiber
700mgSodium
45mgChol
7.1gSat Fat
150mgPotassium
50mgCalcium
2.8mgIron
0.1mcgVitamin B12
0mgVitamin C
vegetarian
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
In a small bowl, whisk the flour with the salt, drizzle in the warm water and olive oil, then mix with a fork until a rough dough forms.
2
Knead
Turn the dough onto a lightly floured countertop and knead by hand for 4 minutes until smooth, elastic, and springy.
3
Rest
Cover the dough ball with a damp cloth on the counter and let it rest 30 minutes.
4
Build
Roll the dough into a thin 10-inch sheet, brush with half the melted butter, fold into thirds, and roll again to 1/8 inch thick.
5
Sear
Heat a dry non-stick skillet over medium heat and cook 2 to 3 minutes per side, brushing with remaining butter halfway through, until golden blisters form.
6
Plate
Transfer the flatbread to a plate and serve warm with yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g all-purpose flour
- 2 tbsp28g butter, melted
- 1/2 tsp1/2 tsp salt
- 10 tbsp150ml warm water
- 2 tsp10ml olive oil
- 2 tbsp30g plain yogurt, for serving
