Fragrant yufka flatbread

Name: Fragrant yufka flatbread
Cook time: 40 min
Total time: 2 h 40 min
Yield: 12
Ingredients: 400 g Flour (Type 550); 1 TEASPOON Salt; 220 ml Water; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Where else could the small delicacies be better absorbed?

COOK TIME
40 mins

TOTAL TIME
160 mins

Ingredients

Servings: 12

400 g Flour (Type 550)
1 TEASPOON Salt
220 ml Water
7-10 Tbsp Cling film

Directions

1
Put 400 g flour (type 550), 1 teaspoon salt and approx. 220 ml water in a large bowl. Knead with your hands for about 10 minutes to a smooth dough. Wrap in cling film and let it rest for at least 2 hours. Divide the dough into approx. 12 equally sized pieces. Roll out each one on a little flour to form round flat cakes as thin as possible. Bake one after the other for about 1 minute on each side in a hot coated pan (they are done when bubbles form) and cover with foil until serving.