Yufka
2/3 cup Flour
3 Tbs Wholemeal flour
½ tsp Salt
1/3 cup Warm water
Method:
1. Mix flours and salt together and combine into a dough with the water.
2. Sprinkle a little extra flour onto the bench and knead the dough for about 3 minutes until it is smooth, allow to rest under the upside-down bowl for about ten minutes.
3. Knead dough again for a short time, and then divide into 10 equal size pieces.
4. Roll each piece into a small ball and roll out on a floured surface with a rolling pin until less than 1mm in thickness.
5. Dry fry each dough circle in a frypan for 1 minute on each side they should become a light golden colour, darker where they were touching the pan.
6. Slice the bread circles into wedges and serve either warm or cooled with Hummus and Babaganoush.
3 Tbs Wholemeal flour
½ tsp Salt
1/3 cup Warm water
Method:
1. Mix flours and salt together and combine into a dough with the water.
2. Sprinkle a little extra flour onto the bench and knead the dough for about 3 minutes until it is smooth, allow to rest under the upside-down bowl for about ten minutes.
3. Knead dough again for a short time, and then divide into 10 equal size pieces.
4. Roll each piece into a small ball and roll out on a floured surface with a rolling pin until less than 1mm in thickness.
5. Dry fry each dough circle in a frypan for 1 minute on each side they should become a light golden colour, darker where they were touching the pan.
6. Slice the bread circles into wedges and serve either warm or cooled with Hummus and Babaganoush.