Unleavened Turkish Flatbread

Ingredients

• 227 g (8 oz; about 1½ cups)gluten-free flour blend, plus ¼ tsp xanthan gum if the blend does not contain it
• 1 tspkosher salt
• 160 ml (⅔ cup)warm water
• 30 ml (2 tbsp), plus more for the panolive oil

Instructions

1. 1

   Mix dry ingredients

   Put the gluten-free flour blend and salt in a mixing bowl and stir them together.

2. 2

   Add the water

   Gradually pour in the warm water, mixing until a dough forms. Use a stand mixer with a paddle attachment or mix by hand.

3. 3

   Knead the dough

   Add the olive oil and knead until the dough is very soft and smooth. Use a dough hook if mixing with a stand mixer, or knead by hand.

4. 4

   Rest in fridge

   Cover the dough tightly with plastic wrap and refrigerate for at least 5 hours and up to 24 hours.

5. 5

   Divide the dough

   Divide the rested dough into 10 equal pieces. Cover them with a towel and leave them on the counter for about 15 minutes.

6. 6

   Roll the pieces

   Lightly dust the counter and each dough ball with gluten-free flour. Roll each one as thinly as possible without tearing it, adding more flour to the counter between rollings.

7. 7

   Cook the flatbreads

   Lightly brush a skillet or cast-iron pan with oil. Over medium-high heat, cook each rolled flatbread for about 2 minutes per side, until golden brown on both sides. Add more oil as needed.

8. 8

   Keep them warm

   Take the flatbreads off the heat and wrap them in a kitchen towel until ready to serve.

What is yufka?

Yufka is a traditional Turkish flatbread, rolled thin and cooked on a hot surface without yeast. It is commonly used as a wrap or folded around fillings.

This version uses gluten-free flour and olive oil, with a long rest to give the dough time to become easier to handle. The pan cooking keeps the method straightforward and avoids the need for an oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 4g protein, 29g carbs, 7g fat.

The flour blend supplies most of the carbohydrates, while olive oil contributes most of the fat; the recipe provides a modest amount of protein. Pair a flatbread with a protein-rich filling and vegetables for a more balanced plate.

Choosing the flour blend

Flour blend: Use a gluten-free blend intended for baking, and check whether it already contains xanthan gum. Add the stated ¼ teaspoon only if it does not.

Salt: Kosher salt seasons the dough throughout. If using a finer-grained salt, measure carefully, as the same spoonful can contain a different amount.

Why the dough needs a long rest

Chilling: The covered dough rests in the fridge for at least 5 hours and up to 24 hours. This pause is part of the recipe, so allow for it when planning your cooking time.

Before rolling: After dividing the dough into 10 pieces, let them sit covered on the counter for about 15 minutes. This gives the portions a brief rest before shaping.

Rolling without tearing

Thin rounds: Roll each piece as thinly as possible while keeping it intact. Gluten-free dough can be delicate, so work gently and lift or turn it carefully.

Dusting: Use a light dusting of gluten-free flour on the counter and dough. Add more between rollings if the dough starts to stick.

Getting the pan temperature right

Heat: Cook the flatbreads over medium-high heat in a lightly oiled skillet or cast-iron pan. The recipe gives about 2 minutes per side; look for golden-brown patches on both sides.

Oil: Brush the pan lightly rather than leaving a pool of oil. Add more as needed between flatbreads.

Serving and keeping them soft

Warmth: Wrap each cooked flatbread in a kitchen towel while you finish the batch. This helps keep them warm and pliable until serving.

Pairings: Use them as wraps for savoury fillings, or serve them with sweet fillings as a crepe-style option.

Recipe notes & tips

• Check the flour blend label before adding xanthan gum.
• Keep the dough covered during its rests so the surface does not dry out.
• Dust the work surface lightly to help prevent sticking without adding too much extra flour.
• Roll each portion gently and stop if the dough begins to tear.
• Wrap cooked flatbreads in a towel as you go to keep them warm.

Variations

• Savoury wraps: Fill with cooked vegetables and your preferred protein.
• Sweet filling: Serve with a sweet filling for a crepe-style meal.
• Herb flavour: Mix dried herbs into the dry ingredients.
• Garlic oil: Brush the cooked flatbreads lightly with garlic-infused oil.
• Smaller rounds: Divide the dough into more portions for smaller flatbreads.

Common mistakes to avoid

• Skipping the long rest: Refrigerate the covered dough for at least 5 hours as directed.
• Adding xanthan twice: Check the flour blend first and add it only if it is not already included.
• Rolling too roughly: Use gentle pressure and stop before the dough tears.
• Using too much dusting flour: Add only enough to prevent sticking, including between rollings.
• Overheating the pan: Cook over medium-high heat and watch for golden-brown patches on both sides.

How to store

Keep leftover flatbreads wrapped or in an airtight container in the fridge for up to 3 days. Reheat briefly in a dry or lightly oiled skillet until warm and pliable.

Frequently asked questions