In practice
Storing yufka without it drying out
Yufka without preservatives dries out as soon as it stands in the open air. That is not a flaw but a consequence: there is nothing in it that holds on to the moisture. A few habits keep it good for days.
Airtight is the whole story
An opened pack left lying open is already stiffer at the edges within an hour. Close the pack or put the sheets in a sealed bag, even if you are only away from the kitchen for a moment.
In the fridge yufka stays supple for longer than on the worktop, because it loses moisture to the air more slowly there.
Freezing works, with paper in between
Yufka freezes well. Do lay baking paper between the sheets, otherwise they freeze together and tear when you pull them apart.
Let them thaw in the packaging, not open on the worktop. That way the moisture settles inside the pack instead of evaporating.
Rescuing a dry sheet
If a sheet has gone too stiff, it can usually still be saved. Wipe it lightly with a damp cloth or sprinkle it with a little water, lay a clean tea towel over it and leave it for ten minutes.
The sheet takes up the moisture and becomes pliable again. Do this just before you use it: a sheet that lies damp for hours goes limp.
Work quickly when filling
Take out one sheet at a time and keep the rest covered. The sheets that are waiting dry out while you work, and that is exactly where the tears start.