Products tagged with 'yufka'

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.

Yufka is 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.

There is something about the thin, light, crispy layers of Phyllo pastry that adds instant elegance and flare to everyday culinary preparations. Derived from the Greek word phyllo, which means “leaf,” Apollo Phyllo #4 is tissue paper thin! As such, it is the perfect flaky dough for appetizers like spanakopita and classic Greek sweet confections like baklava. Once you start working with our Phyllo #4, you will find the dough is incredibly versatile. A flexible dough used for appetizers, entrées and desserts, Apollo Phyllo can be layered, rolled, stuffed, ruffled or nested with the ingredients of your choosing. For a different take phyllo triangles, wrap herb sautéed mushrooms, onions and goat cheese in our phyllo. Or create triangular-shaped desserts with mouthwatering fruit fillings, like blueberries, cream cheese and sugar. Apollo Phyllo #4 is made with wheat flour enriched with niacin, iron, thiamin mononitrate, riboflavin and folic acid. Because our pastry dough contains no trans fats, saturated fat or cholesterol, it is a healthier alternative to puff pastry dough. PERISHABLE ITEM❄️❄️ Perishables must be shipped using FedEx express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Turkishfoodmarket will not be responsible for any damages that may occur.