Jufka, a staple in Balkan and Middle Eastern cuisines, is a thin, unleavened dough known for its versatility and delicate texture. It’s similar to phyllo dough but requires a slightly different technique that yields a wonderfully chewy texture perfect for savory pastries like börek or sweet treats like baklava.
While making jufka from scratch may seem daunting, our step-by-step guide will walk you through the process. We’ll even share some expert tips to help you achieve that perfectly thin and pliable dough. Get ready to impress your family and friends with your homemade jufka!
Gather Your Ingredients
Here’s what you’ll need to make about 12 sheets of jufka:
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons vegetable oil, plus extra for greasing
Optional:
- 1 egg yolk (for a richer dough)
Tools of the Trade
- Large mixing bowl
- Plastic wrap
- Rolling pin
- Clean kitchen towel
Kneading Jufka Dough
Let’s Make Jufka!
Step 1: Combine the Dry Ingredients
In your mixing bowl, whisk together the flour and salt.
Step 2: Gradually Add the Wet Ingredients
Make a well in the center of the flour mixture and pour in the warm water and oil. If using, add the egg yolk now.
Step 3: Knead Until Smooth and Elastic
Using your hands or a stand mixer fitted with a dough hook, knead the dough for about 10 minutes. You’re aiming for a smooth, elastic dough that springs back when you poke it.
Expert Tip: If the dough feels too dry, add water a tablespoon at a time. If it’s too sticky, add a sprinkle of flour.
Step 4: Rest the Dough
Shape the dough into a ball, lightly coat it with oil, and wrap it tightly with plastic wrap. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
Rolling Out Jufka Dough
Step 5: Divide and Roll
Divide the dough into 12 equal pieces. Work with one piece at a time, keeping the rest covered to prevent drying. On a lightly floured surface, roll out each piece into a very thin, almost translucent circle.
Expert Tip: For paper-thin jufka, use a long rolling pin and apply even pressure. If the dough resists, let it rest for a few minutes before continuing.
Step 6: Cook the Jufka
Heat a large skillet or griddle over medium heat. Gently transfer a rolled-out sheet of jufka to the hot surface. Cook for about 30 seconds per side, or until lightly browned in spots.
Step 7: Stack and Store
As each sheet cooks, stack them on a clean kitchen towel and cover with another towel to keep them moist.
FAQs About Making Jufka
Q: Can I make jufka ahead of time?
A: Absolutely! Jufka can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for several months. When ready to use, simply thaw overnight in the refrigerator.
Q: My jufka is tearing when I roll it out. What am I doing wrong?
A: This could be because your dough needs to rest longer. Allow it to rest for an additional 15-20 minutes before rolling again.
Your Culinary Adventure Awaits
Now that you know How To Make Jufka, the possibilities are endless! Use it to make savory börek filled with cheese, spinach, or meat, or create delectable sweet treats like baklava.
Stack of Jufka
We’d love to hear about your jufka creations! Share your culinary masterpieces with us in the comments below!
