INGREDIENTS
2 glasses flour
6 and 1/2 soupspoons butter or margarine
1/2 glass water
2 eggs
A few salt
PROCESSING METHOD
- Sift the flour, keeping back 2 soupspoons. Pour the flour into a large salad bowl and make a hollow place in the center. Put an egg, 1/2 glass water, ahlaf spoonful of melted butter and salt into the hollow.
- Make the dough by mixing and kneading these ingredients.
- Sprinkle the dough with flour and let stand 15 minutes, covered with a damp cloth.
- With a rolling pin roll the dough to a thickness of 2 cm.
- Spread on 3 soupspoons of softened butter. Cut the dough into 3 pieces, placing one on top of the other.
- Roll the 3 pieces.
- Spread on the remaining butter. Cut again into 3 pieces and place one on the other. Knead a few minutes and shape into a ball.
- Divide the dough into a little bigger than the size of a tennis ball and roll out each of these balls to obtain the yufka thin discs of dough approximately 55-60 cm in diameter.
- Let dry a little before using.
