You guys are really pitiless! ;)
I agree with you that Yufka and Ouarka look about the same when cooked...but these are the recipes:
2 glasses wheat flour
6 1/2 tbsp melted butter
1) Take all the flour apart from 2 tbsp and pass it through a sieve into a big bowl.
2) Add the egg, 1/4 glass water, 1/2 tbsp butter and a pinch of salt. Work until smooth. Sprinkle with other flour and keep aside for 15', covered with a damp lid.
3)Roll out with a mattrel the dough until 2 mm thick. Coat with 3 tbsp butter. Cut in 3 pieces and put them one on the other. Roll out again and repeat the procedure.
4)Work again the dough, make a ball, divide it in three smaller balls and roll out them to round sheets of a 24 inch diameter. If the edge is too thick, cut it away with a knife. Let the yufka drying for a while before using it.
This one out of three recipes I have. The others are about the same; one doesn't contain egg.
1 lb "farine de blè dur"
1 lb "farine fine"
(sorry for the French! I know the Italian, but not the English translation, for these words...but I'm sure you'll understand)
1 tsp salt
1)Pass the two flours through a sieve. Make with all the ingredients a dough like the bread dough, then work it again gradually adding more water until its consistency will be the same of the beignets dough. Work again until very smooth. Cover with cold water and keep aside for 1 hour.
2)Rub the ouarka plate with a lid slightly greased with oil. Heat it (it's usually done on a charcoal fire).
3)Take a piece of dough: it must stick on your fingers. Put it on the hot plate for a while: it will leave a thin layer sticked on it. Repeat this operation on the surface of the plate until it's completely covered with dough. It will dry in few seconds. Remove this thin sheet from the plate and repeat the operation until you have finished the dough. Keep the ouarka sheets covered with a lid, the bright side up.
As you can see, the two recipes are completely different! So, my thought is that even if the final result is similar, they cannot be considered "the same thing"...
Another thing! Probably, the misunderstanding come from the fact I can't speak English well. When speaking of "puff pastry", I tried to translate the Italian "sfoglia"...but I was wrong. The Italian "sfoglia" (like the French "feuilletè") indicates any type of dough made of thin layers, independently from its rising up or not when cooked. In Italian, also the fresh Pasta dough is a "sfoglia"!
Hope I have explained better my point of view now!:)