Aksaray Tahini Product Description and Distinguishing Features: Aksaray Tahinlisi is a type of flatbread made by baking a dough prepared from special-purpose wheat flour, bran wheat flour, dry yeast, white granulated sugar, water, tahini, and butter/olive oil. The dough is filled with a mixture of tahini, olive oil, and butter, and then baked in a stone oven. Before baking, the surface of the dough is also coated with the same tahini mixture. The dough is rolled out into a flat sheet, rolled into a spiral, divided into portions, and then baked in a round shape. Aksaray Tahinlisi is an integral part of the culinary heritage of Aksaray province, with a history that stretches back to ancient times. Known for its filling nature, it is particularly favored during the Ramadan month and for sahur (the pre-dawn meal). The preparation of the dough, the rolling of the sheets, and the formation of its distinctive shape require a great deal of skill. For these reasons, it has become closely linked with the geographical region, gaining a well-earned reputation. Method of Production: Dry yeast is dissolved in half a cup of water and stirred well. In a mixing bowl, combine the flours and create a well in the center. Add milk, water, tahini, powdered sugar, oil, and the prepared yeast mixture into the well. Knead the ingredients together until a smooth, non-sticky dough is formed. Cover the dough with a damp cloth and allow it to rise in a warm place for 30-40 minutes. Once the dough has risen, divide it into 6 equal pieces, place them on a tray dusted with flour, and cover with a damp cloth. Roll out the first piece using a rolling pin to the thickness of a dumpling sheet. Spread the prepared tahini and oil mixture evenly over the sheet, then roll it up into a spiral starting from one end. Repeat the process for the remaining pieces, shaping them into rolls in the same manner. After letting the rolls rest for 10-15 minutes, roll them again into a helical shape and place them on a greased tray. Gently press down on the top to achieve a thickness of about 0.5-1 cm. The tops of the flatbreads are brushed with the tahini and oil mixture, then baked in a preheated stone oven at 190-200°C. Aksaray Tahinlisi is ready to be served once the tops are golden brown. As an optional step, powdered sugar can be sprinkled over the flatbreads while they are still hot, just before serving.