Dough
Rolling out
açma
Taking kneaded dough thin with an oklava. Yufka almost translucent, mantı semi-translucent, börek 2–3 mm.
When to use
Yufka, baklava, mantı, su böreği, sigara böreği, lavaş.
Common mistake
Rolling only in one direction — the dough turns oval with thick edges and a thin centre. Rotate 90° between passes for an even round.
Steps
- Lightly flour the surface. Press the dough ball flat with your hands.
- Start the rolling pin in the centre, push forward with light pressure. Then back.
- Rotate the dough 90°. Roll again.
- Keep alternating direction with each pass until it reaches the target thickness.
- For ultra-thin yufka: wrap the dough around the pin and roll the wrapped pin back and forth to stretch it further.
Recipes using this technique
This technique hasn't been mapped to recipes yet. We'll be filling this in soon.