Elazig Stone Bread Dessert Product Description and Distinctive Features: Elazığ Stone Bread Dessert is a traditional regional treat made by first preparing a dough using special-purpose wheat flour, yeast, eggs, milk, and a touch of salt. This dough is cooked on a griddle until it forms flat bread layers. After baking, the bread is soaked in syrup to absorb sweetness. Crushed walnuts are sprinkled between some of the layers, and the pieces are stacked on a tray in multiple layers. Finally, the dessert is baked in the oven to achieve its rich and satisfying flavor. Elazığ Stone Bread Dessert sets itself apart from similar desserts found in the Southeastern Anatolia region through its unique preparation method. The dough includes yeast and eggs, and instead of using tail fat, butter is applied both on the griddle before baking and on the thin dough after cooking. This use of butter gives the dessert a lighter texture and a more delicate aroma. While the custom of making stone bread — thin dough baked on a griddle — has roots going back centuries in the region, the version transformed into a dessert is first referenced in a 1968 source. Elazığ Stone Bread Dessert is most commonly prepared during special celebrations such as religious holidays, weddings, and engagement ceremonies. It holds a prominent place in the culinary heritage of Elazığ and is deeply connected to the region’s identity through its geographical origin. Preparing Elazığ Stone Bread Dessert: In a clean, deep bowl, cracked eggs are whisked together with salt for about 4–5 minutes using a wooden spoon. Afterward, milk is added and the mixture is stirred thoroughly. Yeast dissolved in warm water is then incorporated, followed by the gradual addition of flour to create a smooth and elastic dough. A piece of cotton cloth wrapped around a wooden spatula is dipped in melted butter and used to grease the hot griddle, which is then heated for 5 minutes. Using a ladle, 100 grams of dough is poured onto the buttered surface. Each side is cooked for two minutes until the stone breads are ready. Preparing the Syrup: In a pot, sugar and water are combined and boiled for 10 minutes to form a sweet syrup. Assembling the Dessert: The cooked stone breads are first dipped into the cooled syrup, then taken out and brushed with melted butter. Crushed walnuts are sprinkled on specific layers — particularly the second and fifth layers — during stacking. Once the layering and flavoring are complete, the dessert is fully prepared. After baking, Elazığ Stone Bread Dessert can be stored in the refrigerator and remains fresh for up to 3 days.