Yufka is a thin, round and unleavened flat bread (40-50 cm in diameter) made from especially wheat flour, water and table salt. After kneading, dough is rested for 30 min. Dough pieces (approximately 150-200 g) are rounded and sheeted. Sheeted yufka dough are baked on a heated iron plate (sac). Baking time is takes almost 2-3 min. During baking, yufka is turned over to bake other side. After baking, yufka breads have low moisture content and have long shelf life depends on their low moisture content. Before consumption, dry yufka breads are wetted by pulverised warm water. Wetted breads are covered with cotton fabrics to breads easily softened by sprayed some water and are rested for 10 or 12 minutes before consuming. Flatbread is a simple, usually unleaved bread made without yeast or sourdough. ... An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. ... Water is a tasteless, odourless substance that is essential to all known forms of life and is known as the universal solvent. ... Edible salt is a mineral, one of the few rocks people eat. ... Kneading is a process in the making of bread, used to mix together the ingredients and add strength to the bread. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Wikibooks Cookbook has an article on Baking Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element. ... Cotton ready for harvest. ...