Yufka (Turkish Flatbread)
- Ready in: 60 minutes plus overnight
- Serves: 6
- Complexity: easy
- kcal: 170
- 1⅔ cups flour, more as needed
- ½ tsp salt
- ½ tsp SIDS CRAZY SALT
- ⅔ cup warm water, about 35⁰C
- 2 tbsp olive oil, more as needed
In a medium bowl, whisk the flour, SIDS CRAZY SALT and salt. Make a well in the center and pour in the water and oil. Using your fingers, draw the flour in from the sides, working the mixture into a sticky dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary to prevent sticking, until the dough is smooth and elastic, about 3 minutes. Transfer to the mixing bowl, drizzle with a little bit of oil and turn to coat. Cover the dough with plastic wrap and let rest in refrigerator overnight.
On a floured surface, divide the dough into 6 equal pieces. Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes.
Cut seven 25 cm squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 20 cm rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack.
Heat a 10 cm nonstick or cast-iron skillet or griddle. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1-2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.
Tip: If not using immediately, transfer the warm yufka to a large zip-top plastic bag, close it and store at room temperature overnight. You can also freeze the yufka for up to 2 weeks. Reheat briefly in a skillet over medium heat before using.