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DR OETKER Corn Starch 150g

Adopting the principle of fulfilling the wishes of the consumers in the best way, Dr. Oetker makes the selection of raw materials with great care and carries out careful quality control studies at every stage of production. Expanding its product portfolio according to changing consumer needs and tastes, Dr. Oetker prepares all new product and recipe trials in the modern Trial Kitchen in its production facilities, under home environment conditions. Dr. All products and activities of Oetker are socially acceptable and environmentally friendly.
$2.99
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Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.
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