Alasehir Tahini Pita Product Description and Distinctive Features: Alaşehir Tahini Pide is a type of flatbread made in the Alaşehir district of Manisa province. The dough is prepared using pide flour, yeast, water, and salt, and is topped with tahini before baking. The pide is baked in a stone oven at temperatures between 275-300°C. Before the baking is finished, the pide is removed from the oven, butter is spread over the top, and then it is placed back in the oven to bake until the surface becomes golden brown. It is served hot, and optionally, powdered sugar and chopped walnuts can be sprinkled on top for added flavor. The flour used for making Alaşehir Tahini Pide should have a maximum ash content of 65% and a minimum protein content of 7% in dry matter. The finished pide weighs between 315-325 g, has a diameter of 20-25 cm, is circular in shape, and has a thickness of 1-1.5 cm. Alaşehir Tahini Pide has a long-standing history and is an important part of the culinary heritage of the Alaşehir district. The unique two-stage baking process gives it a distinct characteristic specific to its region, linking its reputation to the geographical area where it is produced. Production Method: Ingredients for Alaşehir Tahini Pide Dough (1350 g): - 1 kg pide flour (ash content at most 65% and protein content at least 7% in dry matter) - 5 g salt - 8-12 g fresh yeast - 300-340 ml water Ingredients for One Alaşehir Tahini Pide: - 160-170 g dough - 150 g tahini - 15-20 g butter (optional) - 8-10 g powdered sugar - 5-10 g finely chopped walnuts (optional) Mix and knead flour, salt, water, and fresh yeast together. In winter, the water temperature should be between 25-30°C. After allowing the dough to rest for 25-30 minutes for fermentation, divide it into pieces weighing 160-170 g each on a floured surface. Let these pieces rest for 20 minutes before stretching them by hand to form ovals. Each oval should measure 30-35 cm in width, 55-65 cm in length, and have a maximum thickness of 1 cm. Spread half of the tahini (and all of the butter, if used) over the surface of the stretched dough. Then, roll up the dough with the tahini on the inside. To prevent sticking, lightly flour the surface of the dough. Allow the rolled dough to rest on the counter, forming a circular shape, for 30 minutes at room temperature. After resting, flour the surface of the dough again and hand-stretch it into a circular shape with a maximum thickness of 1 cm, turning it three to four times to achieve an oval shape. Spread the remaining tahini over the shaped dough, and bake it in a stone oven at 275-300°C for 6-7 minutes.