Beydag Simit Wrap Product Description and Distinguishing Features: Beydağ Simit Wrap is a traditional bakery item made in the Beydağ district. The dough, which consists of special-purpose wheat flour, yeast, salt, and water, is shaped into a ring and then baked in the oven. After baking, the simit is wrapped in lavash, made from special-purpose wheat flour, water, and salt, and cooked on a griddle using sunflower or corn oil. Its ring-shaped bread appearance and the way it is wrapped like a wrap give it the name "simit dürüm." It is served hot. The dough shaped into a ring for making the Beydağ Simit Wrap typically has a diameter of 10–12 cm, while the lavash used for wrapping measures about 15–20 cm in diameter after baking. The final product is sold as a whole, completely wrapped in lavash. With origins that trace back to ancient times, Beydağ Simit Wrap plays a significant role in the culinary traditions of the Beydağ district, reflecting its strong link to the region's geographical identity. Production Method: To produce approximately 50–55 Beydağ Simit Wraps, the necessary components and preparation steps are outlined below. Ingredients for Simit Dough: 4 g salt, 200 ml water, 1200 g special-purpose wheat flour, 42 g fresh yeast Ingredients for Lavash Dough: 1200 g special-purpose wheat flour, 4 g salt, 200 ml water, 100 ml sunflower oil, 100 ml corn oil To prepare the dough, mix flour, water, yeast, and salt, kneading for approximately 30 minutes. Let it rest for another 30 minutes to ferment. Once fermented, divide the dough into 30–35 g portions, shape each into a cylindrical form around 10–12 cm in diameter, and form into rings. Allow the rings to rest for half an hour, then bake them in a preheated oven at 180°C for 20–30 minutes until they turn a golden color on top. For the lavash, combine flour, salt, and water and knead for 15–20 minutes. Divide the dough into 25–30 g pieces and roll each out using a rolling pin to form circular sheets 15–20 cm in diameter. Cook each sheet on a griddle using sunflower oil or corn oil for about 2–3 minutes. Place the prepared simit in the center of the lavash, fold the lavash over it, and roll it into a wrap. Beydağ Simit Wrap is best enjoyed hot and freshly made, preferably on the same day.