Bountiful Bread - Gluten-Free Turkish Yufka Flatbread Mix

My first encounter with Yufka itself was along the Silk Road in China. A kazan was set up in a market. This thinly rolled Turkish flatbread made with simple ingredients was cooked for me in the open air.. The original recipe is believed to have been the product of nomads who would have cooked with what they could carry. Iterations of their recipe can be found throughout Europe, northern Africa and Asia. Today is the basis of sophisticated delicacies, such as boreks and baklava.

Ingredients:  Tapioca, Arrowroot and Rice Flours, kosher salt, and baking powder.
Mix the Contents of the bag and 
3/4 Cup Full Fat Greek Yogurt
1 Tbsp Olive Oil 
The dough will be a consistency similar to play dough.  Transfer the dough to a lightly-floured surface and flatten into an 8-inch disk. Cut the disk into 4 equal parts and flatten each part to about ¼ inch thick.

Heat a skillet (cast iron is best) over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks, patch it back together with your hands (be careful not to touch the hot skillet).Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn’t burn.  When both sides are golden brown it is done. Store covered in the refrigerator or at room temperature for up to 2-3 days. Breads can also be frozen and toasted when ready to eat. This package makes about 6 Yufkas.