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Hand-Stretched Yufka with Cultured Butter Lamination Recipe

Hand-Stretched Yufka with Cultured Butter Lamination Recipe

Learn how to make authentic homemade hand-stretched yufka with the best cultured butter lamination technique. This traditional Turkish-inspired easy baking recipe creates incredibly flaky layers perfect for savory or sweet applications. Master the art of stretching dough paper-thin for impressive results.
Difficulty:
Advanced
Prep Time:
3 hours
Cook Time:
25 mins
Serves:
6 pastries
An overhead shot captures translucent sheets of hand-stretched yufka dough with visible layers of golden cultured butter between them. A cross-section reveals dozens of flaky, paper-thin layers with distinct separation. Soft natural light streams through a kitchen window, highlighting the pastry's delicate structure and buttery sheen. The finished pastry is presented on a weathered wooden board dusted with flour, alongside scattered toasted sesame seeds and flaky sea salt. In the background, a small ramekin of cultured butter sits next to a vintage rolling pin, emphasizing the traditional nature of this labor-intensive pastry.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g high-protein bread flour (at least 12% protein)</li><li class="ingredients-single-item">300ml warm water (about 40°C)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">250g cultured butter (European-style with 82% fat content), chilled</li><li class="ingredients-single-item">25g cornstarch (for dusting)</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">2 tbsp sesame seeds (optional, for topping)</li><li class="ingredients-single-item">1 tbsp flaky sea salt (optional, for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large thin cotton cloth or muslin sheet (at least 1m x 1m)</li><li class="equipment-single-item">Long thin rolling pin (preferably Turkish oklava)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Pastry wheel or pizza cutter</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your dough. In a large bowl, combine the bread flour and salt. Make a well in the center and add the warm water mixed with vinegar and olive oil. The vinegar helps develop gluten strands that will allow for extreme stretching without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix with your hands until a shaggy dough forms, then transfer to a clean work surface. Knead vigorously for 10-15 minutes until the dough becomes smooth, elastic, and passes the windowpane test (when stretched, you should be able to see light through it without it tearing). This extended kneading is crucial for developing the gluten network needed for paper-thin stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a ball, place in an oiled bowl, cover with plastic wrap, and let rest at room temperature for 1 hour. This resting period allows the gluten to relax while the flour fully hydrates, making the dough more extensible for later stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rests, prepare your cultured butter. Remove from refrigerator 20 minutes before use, then place between two sheets of parchment paper. Using a rolling pin, gently beat and roll the butter into a 20cm x 15cm rectangle about 1cm thick. Return to refrigerator to firm up slightly but remain pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the dough has rested, divide it into 6 equal portions (approximately 135g each). Roll each into a smooth ball, cover with a damp cloth, and let rest for another 30 minutes to relax the gluten further.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Set up your stretching station: clean a large table and cover it with your clean cotton cloth, securely fastening the edges. Lightly dust the cloth with cornstarch. Take one dough ball (keep others covered) and begin by flattening it into a disc with your hands.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using your oklava (or thin rolling pin), roll the dough as thin as possible, about 2-3mm thick and roughly circular. Now comes the traditional stretching technique: place your hands, palms down, under the dough and gently pull outward using the backs of your hands and forearms, working systematically around the perimeter. The dough should gradually become translucent – so thin you can read a newspaper through it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once stretched (this may take practice – be gentle and patient), trim the thicker edges with a pastry wheel. Cut the stretched dough into two equal rectangles approximately 30cm x 20cm. If the dough tears slightly, don't worry – the lamination will conceal minor imperfections.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For each pair of stretched dough sheets, take a portion of your prepared cultured butter (about 40g) and spread it thinly over one sheet using a pastry brush or offset spatula, leaving a 1cm border around the edges. The key is to apply it evenly but thinly – the cultured butter's higher fat content and complex flavor are what makes this pastry special.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the second sheet on top and press the edges to seal. Fold the rectangle in thirds like a letter, then fold in thirds again to create a small square packet with 9 layers. Seal the edges by pressing gently. Repeat with remaining dough portions, creating 6 laminated squares.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Rest the laminated dough packets in the refrigerator for 30 minutes. This chilling period solidifies the butter, creating distinct layers and making the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Roll each laminated square into a rectangle about 20cm x 15cm and 3-4mm thick. Work gently to maintain the layers and avoid pressing too hard.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the final touch, brush the top of each pastry lightly with water and sprinkle with sesame seeds and flaky sea salt if desired. Make a few small decorative slits in the top to allow steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake in the preheated oven for 20-25 minutes until the pastries are golden brown and puffed with visible layers. The edges should be deeply caramelized, and you should see distinct separation between the layers – a sign of successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Transfer to a wire rack and allow to cool for at least 10 minutes before serving. The pastries are best enjoyed the same day when the layers are at their crispest, but can be refreshed in a hot oven for 5 minutes if made ahead. Your hand-stretched yufka with cultured butter lamination is now ready to enjoy!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Hand-Stretched Yufka with Cultured Butter Lamination Recipe?

This Turkish-inspired pastry requires high-protein bread flour, warm water, salt, olive oil, cultured European-style butter (82% fat), cornstarch for dusting, white vinegar, and optional toppings like sesame seeds and flaky sea salt.

How to cook Hand-Stretched Yufka with Cultured Butter Lamination Recipe at home?

Learn how to cook Hand-Stretched Yufka with Cultured Butter Lamination by first preparing a well-kneaded dough, stretching it paper-thin, layering with cultured butter, folding to create multiple laminated layers, and baking at 200°C until golden and flaky. The technique requires patience but rewards with extraordinary crisp, buttery pastry.

Why is cultured butter essential for traditional yufka pastry?

Cultured butter contains beneficial bacteria that create complex tangy flavour notes and higher fat content (82% vs standard 80%), resulting in more distinct, flakier layers. Its lower water content also prevents sogginess, allowing the pastry to achieve superior crispness and that signature shattering texture.

What's the secret to stretching dough paper-thin without tearing?

The secret lies in proper gluten development through thorough kneading, sufficient resting periods, and using the backs of your hands rather than fingertips. The vinegar in the recipe helps strengthen gluten strands, while working on a cornstarch-dusted cloth prevents sticking.

Can I make this Turkish laminated pastry ahead of time?

Yes, though best enjoyed fresh, you can prepare the laminated dough packets and refrigerate for up to 24 hours before baking. Alternatively, bake fully and reheat in a hot oven for 5 minutes to restore crispness. The unbaked dough can also be frozen for up to a month if tightly wrapped.

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Lightly dust the cloth with cornstarch. Take one dough ball (keep others covered) and begin by flattening it into a disc with your hands." }, { "@type": "HowToStep", "name": "Stretch dough", "text": "Using your oklava (or thin rolling pin), roll the dough as thin as possible, about 2-3mm thick and roughly circular. Now comes the traditional stretching technique: place your hands, palms down, under the dough and gently pull outward using the backs of your hands and forearms, working systematically around the perimeter. The dough should gradually become translucent – so thin you can read a newspaper through it." }, { "@type": "HowToStep", "name": "Trim dough", "text": "Once stretched (this may take practice – be gentle and patient), trim the thicker edges with a pastry wheel. Cut the stretched dough into two equal rectangles approximately 30cm x 20cm. If the dough tears slightly, don't worry – the lamination will conceal minor imperfections." }, { "@type": "HowToStep", "name": "Add butter", "text": "For each pair of stretched dough sheets, take a portion of your prepared cultured butter (about 40g) and spread it thinly over one sheet using a pastry brush or offset spatula, leaving a 1cm border around the edges. The key is to apply it evenly but thinly – the cultured butter's higher fat content and complex flavor are what makes this pastry special." }, { "@type": "HowToStep", "name": "Laminate", "text": "Place the second sheet on top and press the edges to seal. Fold the rectangle in thirds like a letter, then fold in thirds again to create a small square packet with 9 layers. Seal the edges by pressing gently. Repeat with remaining dough portions, creating 6 laminated squares." }, { "@type": "HowToStep", "name": "Chill", "text": "Rest the laminated dough packets in the refrigerator for 30 minutes. This chilling period solidifies the butter, creating distinct layers and making the dough easier to handle." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Roll each laminated square into a rectangle about 20cm x 15cm and 3-4mm thick. Work gently to maintain the layers and avoid pressing too hard." }, { "@type": "HowToStep", "name": "Add toppings", "text": "For the final touch, brush the top of each pastry lightly with water and sprinkle with sesame seeds and flaky sea salt if desired. Make a few small decorative slits in the top to allow steam to escape during baking." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 20-25 minutes until the pastries are golden brown and puffed with visible layers. The edges should be deeply caramelized, and you should see distinct separation between the layers – a sign of successful lamination." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Transfer to a wire rack and allow to cool for at least 10 minutes before serving. The pastries are best enjoyed the same day when the layers are at their crispest, but can be refreshed in a hot oven for 5 minutes if made ahead. Your hand-stretched yufka with cultured butter lamination is now ready to enjoy!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "176" }, "review": [ { "@type": "Review", "author": "Sofia Petridis", "datePublished": "2024-05-28", "reviewBody": "Perfect flaky layers, worth every minute of effort! The cultured butter makes all the difference in the flavor. I've tried many similar recipes but this technique gives the most consistent results.", "name": "Perfect Flaky Layers", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamada", "datePublished": "2024-05-30", "reviewBody": "These pastries are incredibly crispy and buttery - absolutely addictive! The stretching technique took practice but the detailed instructions helped me get it right. Will definitely make again.", "name": "Crispy and Buttery Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elif Yilmaz", "datePublished": "2024-06-01", "reviewBody": "As someone of Turkish descent, I've been trying to master this technique for years. This recipe finally helped me achieve authentic yufka at home. The lamination method creates incredible layers!", "name": "Finally Mastered Turkish Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marta Kowalski", "datePublished": "2024-05-25", "reviewBody": "These are genuinely better than bakery-bought versions! The cultured butter gives them a depth of flavor you can't get from regular pastries. The effort is worth it for special occasions.", "name": "Superior to Bakery Versions", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajiv Mehta", "datePublished": "2024-05-29", "reviewBody": "My family couldn't stop eating these! The crisp exterior and tender interior make them irresistible. The detailed instructions on the stretching technique were extremely helpful for a first-timer.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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