Yield: Yields 6
This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.
Make Ahead Tips
If not using immediately, transfer the warm yufka to a large zip-top plastic bag, close it, and store at room temperature overnight. You can also freeze the yufka for up to 2 weeks. Reheat briefly in a skillet over medium heat before using.
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