MAKING YUFKA BREAD
Sift the flour and salt. Make a well in the centre. Add the water gradually until you get a smooth dough.Rest the dough for 10 minutes.Take the pastry and divide into 6-8 walnut-sized pieces.Place one of the pieces on a lightly floured work surface and roll out into circles until it is a couple of millimetres thick and 30-40 cm in diameter.Heat a non-stick tray (or frying pan if large enough) until very hot and cook each yufka briefly on both sides. Repeat the 5th and 6th step for all pieces. Note You can keep yufkas wrapped in a large cloth for 5-6 months.
MAKING YUFKA DESSERTSoak one yufka in water until the pastry becomes wet but still crunchy and place it on a greased tray.Brush the pastry with olive oil and repeat the 1st and 2nd steps three times.Spread walnut filling on the pastry. Repeat the soaking and oiling steps for all the yufka sheets.Pour the melted butter over the tray and bake in a preheated oven at 175 C for 45 minutes.To make the syrup dissolve the sugar thoroughly in the water.Pour syrup over the hot yufka dessert and allow to soak for one hour.