The Yufka is a kind of turkish bread. It was cooked for the first time during the Ottoman Empire, and became thus a sort of national bread.
The dough is stretched using a rolling pin and is cooked on a giant metal plate heated until it becomes quite crisp.
The main feature of this type of bread is the long shelf life. In Turkish culture prepares helping each other and with their neighbors. When you are preparing them in large quantities. It is stored in different peaks Yufka and when you eat it does soften a bit 'to open. The Yufka can be eaten as is, as well as together with other ingredients such as cheese, meat or vegetables.
INGREDIENTS
(18 small pizzas)
250 gr flour 00 Spadoni special homemade pasta
150 g warm water 3 g salt
PROCEDURE
Mix ingredients and knead for about 190 minutes to the dough is smooth and silky, supple.
Put it to rest in an airtight container for about 30 minutes.
Divide into many small portions of 24 grams and formed small balls and put them back in airtight container.
Take the first ball and helping you with very little flour, a work of wood and a long rolling pin, roll out like egg pasta dough, but will proceed until a thick veil.
Ammucchiate remembering to a pizza on the flour before stacking.
Preheat a frying pan and put very little for the pizza to cook. In a moment
become almost transparent and will form small bubbles.
turn it and cook the other hand squeezing the bubbles slightly (larger) that will be formed.
accatastatele As they are cooked on a plate and cover with a cloth if necessary.
CONSIDERATIONS
Try to lay them as thin as possible and get a good result. I assure you that one leads to another!
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