Oklava

A very long, thin, dowel-like rolling pin, notably narrower than Western rolling pins and with no tapered handles, used to roll pastry to paper thinness for yufka and börek.

Material & Construction

A single straight length of hardwood, typically 60–100 cm long and only 2–3 cm in diameter, turned smooth with no distinct handle sections.

Traditional Uses

Rolling dough progressively thinner by wrapping it around the pin and rolling outward from the center, a technique specific to achieving yufka's characteristic thinness.

Modern Availability / Equivalents

A long French-style tapered rolling pin can approximate the technique; genuine oklava are widely sold in Turkish and Middle Eastern grocery stores.

Care & Maintenance

Wipe with a dry cloth; avoid soaking, which can warp the long thin shape more readily than a standard rolling pin.