Yufka bread

Yufka is a thin, unleavened flatbread widely used in Turkish cuisine. It is made of flour, water, and salt, which are rolled into large, thin sheets of dough using an oklava, and briefly cooked on a griddle known as a saj. It is similar to saj bread and lavash, but has a different preparation technique and is not cooked on the walls of a tandoor. Yufka is believed to be the forerunner of filo, strudel dough, and warqa. The same term is used in Turkey for filo sheets, which follows a similar preparation method, although the flatbread is slightly thicker and usually in rounds rather than rectangular sheets. In 2016, UNESCO recognized the "flatbread making and sharing culture" of lavash, katyrma, jupka, and yufka as an Intangible Cultural Heritage of Humanity, shared by Turkey, Azerbaijan, Iran, Kazakhstan, and Kyrgyzstan.

Description: Wikipedia — Yufka, CC BY-SA 4.0