Talk:Yufka/@comment-189.140.242.97-20100919073113

Yufka is similar to a bread that is sold in arab bakeries that also produce pita bread in larger quaitities.

Can someone give a more detailed recipe, please?. I mean aproximate quaitities of each ingredient, And what texture must be achieved in order to be elastic enough to be worked until it is thin as a paper sheet.

Also a question. Is yufka a filo dough sheet cooked? if not What is the difference?