This is a version of the Yufka (similar to lavash) that Sarit Packer and Itamar Srulovich from Honey & Co. in London showed us how to make when they taught at Ballymaloe Cookery School in 2015. You could use 275g plain flour instead of the mix of three flours called for here.
Yufka is perfect for wrapping shawarma or as a side. Traditionally it is baked on a large convex iron griddle on an outdoor wood-burning stove, but a griddle or non- stick pan works perfectly. The size of the flatbread can vary – I have eaten a yufka, almost as large as a bicycle wheel in Turkey.
Mix all the flours (or see the intro) and the salt in a bowl. Add 200ml (7fl oz/scant 1 cup) of the tepid water, mix to a dough and knead well for just 3-4 minutes. Add the remaining water if needed to bring it together into a dough. Shape into a roll, then divide into eight pieces, about 50g (2oz) each. Cover and leave to rest for at least 1 hour, though 3-4 hours would be better.
When the dough has rested, roll each piece into a thin round, approx. 23cm (9 inch). Heat a griddle or large iron or non-stick frying pan over a medium to high heat.
Working with one at a time, cook the yufka quickly on both sides until light golden
and puffed in spots, about 2 minutes on each side. Transfer to a plate. Cooked flatbreads steam as they stack.
Eat immediately or the yufka can be stacked for several days, weeks or even months, in a dry place. Yufka may also be frozen. To reheat before eating, mist or sprinkle a yufka with warm water. Fold it in half or into quarters, wrap it in a clean cloth and allow to soften for about 30 minutes.
Enjoy with butter, honey, cheese, or a Turkish stew. Alternatively, if you fill yufka with roasted vegetables, cured meat and salads, they are then called dűrűm, which means ‘roll’. We save stale yufka to serve with a cheeseboard.