Cankiri Writing Bun Description and Distinctive Features of the Product: Çankırı Yazma Çöreği is a traditional pastry from the Çankırı province, made by rolling out dough prepared with special-purpose wheat flour, yeast, liquid oil, water, and salt into thin layers. The dough is then brushed with oil and baked in the oven with crushed walnuts layered in between. The pastry is baked without being brushed with egg on top, and crushed walnuts are sprinkled between every three layers of dough. The origins of Çankırı Yazma Çöreği can be traced back to ancient times, and it plays an important role in the culinary heritage of Çankırı province. Its unique characteristics tie it strongly to the region, making it an integral part of local food culture. Production Method: The ingredients and preparation method for making Çankırı Yazma Çöreği are as follows: - 1 kg special-purpose wheat flour - 4 g yeast - 300 ml liquid oil - 18 g salt - 800 ml water - 250 g crushed walnuts The flour is placed in a mixing bowl, creating a well in the center. The yeast dissolved in warm water, along with salt, is added to the flour mixture, and the dough is kneaded until it becomes soft. The dough is then divided into 8-9 pieces called "pazı." These pazı pieces are rolled out into thin sheets, about 55-60 cm in diameter and 1.3-1.5 mm thick. Each sheet is brushed with oil, and the layers are stacked on top of each other. Crushed walnuts are sprinkled between every three layers. The edges of the layers are folded inward, similar to making gözleme, and placed in a greased tray. The layers are pressed down by hand until they form the shape of the tray. The top is brushed with oil, and the pastry is baked in an oven at 200°C. Once out of the oven, Çankırı Yazma Çöreği is flipped, sliced, and served. It is stored in lidded containers and sold in packaging suitable for food contact. The shelf life is a maximum of 2 days.