A Traditional Bread Type: Yufka

Abstract

Bread is a basic food ingredient that comes first in Turkish food culture. The bread baking methods, which have regional differences, have led to the birth of a very rich bread culture in Anatolia.Bread has different names according to the cooking styles. The most common of these bread types is yufka bread. The yufka from the yuwka word in the Central Asian Turkic is defined as a kind of bread-baked type of bread or pastry leaf which is opened with a thin and circular knife. Wheat flour, water and salt are generally used in making yufka. Yufka emerged when baking dough and open-dough products on round, metal-sloped plates during periods when the yeast had not yet been invented. In the Turks, bread was usually made as unleavened bread, which was burned under the bottom of the nomadic period before the settling of the settlement, and it was called yufka or lavaş. These are long-lasting breads. These prepared yufkas are used in soups, pastries and desserts. The yufka included in the UNESCO Intangible Cultural Heritage List on behalf of Turkey is located in many families dinner table in winter, especially in rural areas. The bread is a type of bread that can be made ready to eat by wetting even after weeks. In this study, it was tried to explain the place and the importance of yufka as a traditional bread type in the Turkish culinary culture, which was taken from the Intangible Cultural Heritage List.