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 filled with spiced minced meat and carrots, then folded and lightly fried to perfection. Known for its crispy outside and soft, flavorful inside, Yupqa is a cherished dish in Uzbekistan, often enjoyed during family gatherings or casual meals. The key to making them just right is rolling the dough thinly and working quickly to keep it soft and pliable. With this simple, step-by-step recipe, you’ll be able to recreate this beloved Uzbek classic at home, capturing the rich flavours and textures of Central Asian cuisine.
If you enjoy this recipe, feel free to browse other Uzbek recipes.
Ingredients to make Uzbek Yupqa
For the Dough
- 800g flour (more if needed)
- 500ml water
- 1 egg
- 1 tbsp salt
For the Yupqa Filling
- 300g minced meat
- 993g pumpkin (grated)
- 1x large onion (sliced)
- 2x garlic cloves (grated)
- 1 tsp crushed cumin seeds
- 1 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)
How to make Yupqa
1. Prepare the Dough
In a bowl, lightly beat together, 1 egg, a pinch of salt, and water. Gradually add 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.
2. 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 and cover until the pumpkin softens. Remove from heat, and 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.
3. 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 20-23cm in diameter.
4. 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.
5. Assemble the Flatbreads
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 building it up on top of each other.
6. Folding the Yupqa Flatbreads
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.
7. Enjoy!
Place the rolls together on a large serving plate and enjoy them with a cup of hot tea or coffee. Enjoy your homemade Yupqa flatbreads with your family, and they’re sure to appreciate your hard work. Trust me, it’s worth it!
Did you try this recipe? I’d love to hear how it turned out for you! Feel free to leave a comment below and let me know what you think. If you snapped a photo of your creation, you can even share it in the comments or tag me on Instagram @ahlanwasahlanuk—Connecting with you and hearing about your cooking adventures truly makes my day. Thank you for being here!
Yupqa – Uzbek Pumpkin Flatbreads
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.
