bake - April 2018 - 50

foodservice

Breads

TURKISH

James Beard award winner Anna Sortun of Sofra Bakery & Cafe
in Cambridge, Massachusetts, took the stage at WheatStalk
2018 to demonstrate how bakers and chefs can capitalize on
the unique ﬂavors of Turkish and Lebanese ﬂatbreads, including
a demonstration on how to make Turkish yufka dough.
Using red pepper paste, for example, adds a "vegetable
quality" to ﬂatbreads, Sortun explains, which translates into
more appeal for America's growing numbers of vegetarians.
"Middle Eastern ﬂatbread is used like a sponge to absorb
juices of chopped vegetables and roasted meats," she says.

Ana Sortun led a class on Turkish and Lebanese ﬂatbreads at WheatStalk 2018.

"Non-yeasted doughs - yufka - are similar to a stretchy
tortilla. Yufka is the dough we prepare at Sofra for all of our

by executive chef Ana Sortun, together with business partner

ﬂatbreads. We stuff the dough with vegetable or meat ﬁll-

and executive pastry chef Maura Kilpatrick. While traveling

ings and carefully fold, roll, layer and assemble, so you get the

in Turkey, still deciding on the name for the bakery, Ana and

perfect rotation of ﬂavored bread."

Maura would ask locals what the word "sofra" meant to them.
They were amazed at how the word instantly brought a smile

Carefully rolling the dough to capture the stuffing inside each

to people's faces. In modern Turkish language, sofra means a

delicious ﬂatbread ensures that customers can enjoy an explo-

table prepared or set for eating a meal.

sion of ﬂavor in each bite.
In its "Top Six Food Trends for 2018," Campbell's Culinary &
Yufka dough is made with ease, using all-purpose ﬂour, kosher

Baking Institute predicts culinary heritage to be one of the

salt, warm water and two tablespoons of extra virgin olive oil.

most popular trends. With nearly one of three Americans now

This non-leavened dough is thinner than a tortilla, heartier than

consuming foods that contain multicultural ﬂavors at least

phyllo dough, has substantial bite, but is very ﬂaky, Sortun

once a week, food production companies have an opportunity

explains. It is used to make ﬂatbreads, pastries and börek (a

to capitalize on "the personal stories that deﬁne our food" by

baked or fried pie in Turkey). Sofra Bakery offers a savory

bringing culinary traditions to life.

börek with fresh cheese and nigella seed at its bakery cafe.
Prince Castle used consumer data from foodservice research
In her 2016 book "Soframiz: Vibrant Middle Eastern Recipes

ﬁrm Technomic to determine the best way to satisfy people's

from Sofra Bakery and Café," Sortun shares 100 recipes that

desires for craveable ﬂavors. Among the many consumer pref-

showcase Middle Eastern spices and ﬂavors in a wide array of

erences regarding ﬂavors, according to the report, there are

bakery products and meals.

two key factors to consider: spotlighting new ﬂavors is essential at restaurants, and customization is now an expectation.

According to a report by the Vegetarian Resource Group, 37
percent of the US population always or sometimes eats vege-

x 65% of consumers like trying new ﬂavors from time to time.

tion is vegetarian (including vegans) all the time, and about 5
percent always eat vegetarian or vegan meals when eating out.

x 66% of consumers are willing to spend more on a meal that
features new ﬂavors.

Sofra Bakery is the second location created by the Oleana

Focusing on creative ﬂavors helps bring in customers who are

Restaurant Group. The bakery cafe was established in 2008

increasingly seeking out globally inspired menu items.

50 < APR 2018 | bakemag.com

JOHN UNREIN

tarian meals when eating out. About 3 percent of the popula-

http://www.bakemag.com

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