6 .____________ Why does the dough in this recipe take so long? _______________ Yufka / filo dough is often used for gozleme. It consists of flour, water and fat (oil). It can be bought ready-made. He is extremely thin. To get a similar result with a yeast dough, the dough needs an extremely good structure (gluten strands). This can only be achieved through a correspondingly long kneading time with appropriate rest periods. Since I can't do this in one evening for reasons of everyday suitability, I divided it up into two. In the pictures, the dough appears a little thicker because it has risen a little while baking - in contrast to the Yufka.