Yupqa - Uzbek Pumpkin Flatbreads
Uzbek Yupqa pumpkin flatbreads are a delightful fusion of tender, thin dough and a savoury sweet pumpkin filling. Perfect for sharing with family over tea or coffee. These traditional flatbreads are smothered with spiced minced meat and pumpkin filling, then folded and lightly fried to perfection. Known for its crispy outside and soft, chewy inside, Yupqa is a cherished dish in Uzbekistan, often enjoyed during family gatherings, breakfast or evening tea. The key to making them right is rolling the dough thinly and working quickly to keep it soft and pliable. With this simple, step-by-step recipe, you can recreate this beloved Uzbek classic at home, capturing the rich flavours and textures of Central Asian cuisine.
Equipment
- 1 Rolling Pin
- 1 Mixing bowl
- 1 Frying Pan
- 1 measuring jug
- measuring scales
- 1 grater
Ingredients
For the Dough
- 800 g flour more if needed
- 500 ml water I used slightly less
- 1 egg
- 1 tbsp salt
For the Yupqa Filling
- 300 g minced meat
- 993 g pumpkin grated
- 1 large onion sliced
- 2 garlic cloves grated
- 2 tsp crushed cumin seeds
- 2 tsp crushed coriander seeds
- 1-2 tbsp sugar depending on the sweetness of the pumpkin
- 2 tsp salt to taste
- 1/2 tsp black pepper to taste
Instructions
Prepare the Dough
- In a bowl, lightly beat together, 1 egg, a pinch of salt, and water. Gradually sift & add the flour, mixing until you form a medium-soft dough. Be careful not to make it too firm, as it needs to be easy to roll thin. Once the dough is smooth, cover it and let it rest for 30 minutes.
Make the Filling
- While the dough is resting, heat some oil in a heavy or thick-bottomed pan. Add the onion, ground coriander and cumin, and stir-fry until the onion is soft and translucent. Add in the minced meat and continue to stir-fry to break it up. Reduce to low heat, and cook with the lid on until the meat is browned. Add the grated pumpkin, season with salt, sugar, and pepper then pour in 30 ml of water. Stir & cover until the pumpkin softens. Remove from heat & set aside.
- Note: The filling shouldn't be too thick, it should be slightly sloppy so that it is easily spreadable, so add more water if needed to achieve this consistency.
Dividing & Rolling the Dough
- Once the dough has rested, divide it into 18-20 equal pieces weighing about 60g each. Roll out each piece of dough as thin as possible until it reaches between 20-23 cm in diameter.
Cooking the Yupqa
- Heat a large frying pan and brush the surface with some melted butter. Place a rolled-out flatbread on the hot pan and cook each side for 10-12 seconds. Avoid over-cooking, as it will dry out the bread and make it crispy.
Assemble the Yupqa
- Place the first cooked flatbread on a plate and spread 1 tbsp of pumpkin filling over its entire surface. Each cooked flatbread will be placed over the previous one and spread with the filling. The filling will keep the bread soft and tender while you repeat the process with the remaining flatbread. You will build it up on top of each other.
Folding the Yupqa
- When you have finished cooking the Yupqa, one by one, you will fold inward from the right side, then fold inward from the left side, the edges should just touch in the middle. Then fold upward creating a long rectangle shape, 3-4cm in width.
Serving
- Place the rolls together on a large serving plate and enjoy them with a cup of hot tea or coffee.
Notes
Note: The rolls are traditionally yellow due to the colour and juices released from the pumpkin or carrot. Sometimes, when the vegetables are not in season or modified in some way, the colour doesn't release itself naturally in the same way. In this case, using some turmeric in the filling will ensure the colour is gained.