Yayla Sac Pastry Sheets – 500 g
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Chilled items & warm-weather notice
We ship chilled (perishable) foods with ice-gel packs, kept refrigerated. In warm weather, light oil sweating on cured products such as sucuk/pastırma, or softening of cheese, is normal and not a sign of spoilage — it returns to normal once chilled. Please refrigerate items immediately on delivery and be available to receive your order on the delivery day.
Perishable foods are exempt from the 14-day change-of-mind return; your statutory rights for genuine quality or safety issues remain unaffected.
Description
Paper-thin, round and incredibly useful, sac yufka is one of the oldest breads in Anatolian cooking. This 500g pack from Yayla contains large, lightly cooked sheets that you can use to wrap kebabs, build quick börek or simply tear and eat with a bowl of soup.
A Bread Made on the Sac
The name comes from the sac, a large, slightly domed iron griddle that has been used in Turkish villages for centuries. A simple unleavened dough of flour, water and salt is rolled out with a long, thin rolling pin until it is almost translucent, then cooked briefly on the hot sac. The sheets are stacked and dried, which allowed families to bake large batches at once and keep them for weeks.
When needed, the dry sheets were sprinkled with a little water, wrapped in a cloth and left to soften, turning them back into supple, foldable bread. That same method still works perfectly at home today.
What Makes It So Handy?
These Turkish flatbread sheets are thinner than lavash and more flexible than tortillas once softened. They have a neutral, lightly toasted flavour that goes with almost anything, and because they are already cooked, they need very little preparation. Keep a pack in the cupboard and you always have the base for a quick lunch, a snack or an easy dinner, without needing to bake anything yourself.
How to Soften Sac Yufka
- Lay a sheet on a clean surface and sprinkle it lightly with water, using your fingertips.
- Stack the sheets, sprinkling each one, then fold them loosely in a clean tea towel.
- Leave for 10 to 15 minutes until soft and pliable.
- Use straight away, or warm briefly in a dry pan.
Ways to Use It
Wraps
Turn the sheets into homemade dürüm wraps by filling them with grilled chicken, köfte or sliced döner, salad, onions with sumac and a spoonful of yoghurt sauce. Roll tightly and toast in a hot pan for a crisp finish.
Quick Börek
Sac yufka also makes an easy börek pastry. Layer softened sheets in a tray with a mixture of white cheese, parsley and beaten egg, brush with milk and butter, and bake until golden. You can also roll them around a filling and pan-fry for a crispy snack.
At the Table
In many Turkish homes, a stack of yufka sits beside the meal instead of a loaf. Tear off pieces to scoop up stews, beans and salads, or wrap them around grilled meat at a barbecue. Children often enjoy them simply spread with butter and a little sugar or honey, rolled up as an afternoon snack.
Storage and Allergens
Store the pack sealed in a cool, dry place. Once opened, keep unused sheets wrapped tightly so they do not dry out further, and follow the date on the pack. Contains wheat (gluten).
Order Online From Robin Food
Robin Food delivers Turkish bakery staples across the UK, with same-day delivery available in many London postcodes. Fill your sac yufka with our Turkish white cheese or Adana kebab seasoning for homemade kebabs, and try our ready-made gözleme too.
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