Turkey · Central Anatolia
Yufka
An unleavened sheet rolled paper-thin with a long oklava pin and dry-cooked on a domed sac — the base for börek and dürüm, and a pantry staple dried for months.
Method
Sac Griddle
Hydration
50%
water to flour
Glycemic index
74
High GI
Energy
296 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 5
- chewiness
- 3
- aroma
- 4
- moistness
- 2
Scale 0–10
Nutrition
per 100 g| Energy | 296 kcal |
|---|---|
| Protein | 8.9 g |
| Carbohydrates | 58 g |
| of which sugars | 0.5 g |
| Fat | 1.8 g |
| Fiber | 2.3 g |
| Sodium | 380 mg |
Typical values; recipes vary.
Texture
- Paper-thin sheet
- Dry when stored
Typical ingredients
- Wheat Flour
- Water
- Salt
Similar breads
Closest sensory profiles in the Atlas.