Bread Map of Turkey

Bazlama is widely made especially in Central Anatolia. Doughs rolled out in the form of a circle and with a thickness of 1 cm are cooked on a sheet metal or in a tandoor. Bazlama is called “tapıl” in Eskişehir, “bothering” in Aydın, and “bazdırma” in Isparta and Denizli. Ebeleme It is obtained by rolling out the leavened dough like phyllo and baking it on a sheet metal. After cooking, the bottom and top are oiled. Midwifery is quite common around Ankara. Gilik It is a circular bread prepared from yeast dough with a hole in the middle and flat. It is common in Sivas and Erzincan regions. There are 2 types of gilet. Memmecim gilik are bagels with a diameter of 7 cm. It is sold on a string in the bazaars on the eve of Ramadan and Eid-al-Adha. Forty gili are made by sprinkling black cumin on it. It is cooked and distributed to neighbors on the 40th day of death of the deceased. Gömeç Fermented dough is divided into balls of desired size. The meringues are cooked on a footed sheet in the oven. It is common in the Cihanbeyli region of Konya.

Gübaye Dough prepared from wheat, corn and barley flour is cooked by sticking it in a tandoor. It is a kind of tandoori bread. This type of bread is soaked when it is eaten. It is unique to the Siirt region. Halka is a type of leavened bread baked in Niğde’s neighborhood bakeries. The dough is rolled out by hand and extended and baked in the shape of the letter U. The ring is dried at home for 2 days and stored by stringing. Kakala is baked in a hollow stone called “bileki” by making round meringues from leavened dough. It belongs to the Artvin region. The leavened dough, which is divided into thick pieces, is rolled out to a thickness of 2 cm and cooked in the tandoor. It belongs to the Arpacay region of Kars. Lavash is cooked by sticking phyllo dough made of leavened dough to the walls of the hot tandoor. It is common in Sivas, Erzurum, Kars, Muş, Konya, Erzincan regions. In the Elazig region, it is known as “tandoori bread”.

It is obtained by cooking the leavened dough on a sheet metal. In some regions, it is cooked in an oven or on a tandoor. It is common in Karaman, Elazig, Hatay, Gaziantep, Mardin and Konya regions. It is called “leavened basket” in Niğde and “sour bread” around Sivas.

Pıt Pıt Yeast dough is given a round shape in the desired size. It is fermented again and baked in the oven. It is a kind of bread made in Osmancık, Çorum.

Bread Between Sheets The prepared dough is placed on the hot sheet and it is cooked by covering the hot sheet with ash on it. This bread is also called closure, sheet closure, castra bread. It is common in Akşehir, Sivas, Kayseri, Niğde and Manisa regions.

Tandoori Bread Tandoori bread is baked in the tandoor, a type of oven made by digging a hole in the ground. Built-in tandoors are made of terracotta and resemble a large earring in the form of a half-conical shape with a wide base and a narrow mouth. There is a hole called “kulle” under it to get air. Baked breads are taken from the tandoor with a tool called “eş”. It is common in Erzurum, Erzincan, Elazig, Diyarbakir, Agri, Kayseri, Hatay, Eskisehir, Mardin, Malatya, Sivas, Siirt, Yozgat, Urfa and Konya provinces. Stone Bakery Bread is fermented in the consistency of pita dough by mixing flour, water, salt and yeast. It is cooked on the heated pebbles in the oven. It is made around Darende in Malatya. Round leavened dough is placed on an oiled tray, and sesame and poppy seeds are spread on it. It is cooked in a warm oven until morning. It is hung by stringing with a bag and soaked when it is to be eaten. It is a type of bread made in Isparta. It is a type of bread that should be eaten as Fetil Fresh. It is made from yufka and cooked on a sheet metal. It is made in Malatya, Sivas and Elazığ regions. Güdül is a kind of bread made from corn or wheat flour, cooked in a sac or tandoor. It is known around Samsun, Sivas, Amasya and Tokat. Gartalaş It is rolled out of unleavened dough like phyllo and baked on a sheet. It is made in Bursa, Bolu and Eskişehir regions.

Kömeç is bread baked by being buried in the sparkling and ash fire of a newly extinguished hearth. In other words, it is ash pita. It is common in Trabzon and Zonguldak. It is called “kömbe” in Sivas and “kömme” in Balıkesir. In the vicinity of Sinop, it is called kete.

Cornbread Dough is made with corn flour, salt and water. It is cooked in the oven by pouring it on the sheet, on the cooker stove or on a tray. It is common in Sinop, Trabzon and Kastamonu regions, usually in the Black Sea Region. Corn bread is called “toraman” in Ordu and “cadi” in Artvin.

Ter Bread is rolled out like phyllo and baked on a sheet without oil. It is eaten with onions and eggs in it. In addition, a food called “dipping” is made from sweat bread. Walnuts are placed in square-shaped baked sweat breads and placed on the tray. Hot turkey broth is poured over it. It is common in Kastamonu province.