The Turkish flatbread called yufka is fast and easy to make largely because it’s unleavened (that is, yeast free). As chef Ana Sortun, whose recipe from “Soframiz” we adapted, explains, yufka is more slender than a flour tortilla but more substantial than phyllo. Yufka stuffed with filling, folded and toasted in a skillet becomes a gozleme, or the flatbreads can be used to make sandwich wraps or for scooping up dips and spreads. This dough comes together quickly, requires only an hour of rest, is a breeze to roll out and each bread cooks in just a couple of minutes in a pan on the stovetop. A cast-iron skillet works best for getting nice brown spots on the flatbreads, but nonstick will work, too, if that’s what you own. As the breads come out of the skillet, we slip them into a plastic bag to keep them soft and pliable. Once all the rounds have been cooked, let cool to room temperature, then seal the bag and store at room temperature for up to a day (the breads are best used within 24 hours of making).