Kadinhani Tahini Pita Product Description and Distinctive Features: Kadınhanı Tahini Pide, typically weighing around 730 grams per serving, with a thickness between 10-15 mm and a diameter of 35-40 cm, is a distinctive type of pide made primarily from flour, tahini, clotted cream, and butter. Once baked in the oven, it can be enjoyed either warm, cold, or served with syrup drizzled on top. What distinguishes this pide from others is the unique folding technique used during the dough preparation, which allows the tahini, clotted cream, and butter to fully blend into the dough. Additionally, the use of high-quality flour provides the dough with exceptional elasticity. After baking, the pide is ideally soaked in cooled syrup about 30 minutes before serving, once it has cooled down. However, it can also be enjoyed without syrup according to personal taste. The flour used is "Sarıelek TYPE 650" bread flour, made from hard wheat cultivated in the Central Anatolia region, particularly in the Konya plain, and meets the TS 4500 standards. The tahini used complies with the TS 2589:2006 specification. The fat component in the pide is either clotted butter following TS 1331 or cream meeting TS 1864, both sourced from the milk of local livestock. While the ingredients can be replaced with similar alternatives, the traditional kneading method unique to the region combined with baking in ovens lined with regional volcanic stones and fueled by coal gives rise to the special and authentic product known as Kadınhanı Tahini Pide. Production Method: For a 400 g pide, 250 g flour, 2.5 g fresh yeast, 150 ml water, and 2 g salt are combined and kneaded until a smooth, elastic dough forms. The prepared 400 g dough is then hand-rolled on a marble surface until it reaches about 30 cm in diameter. The dough is stretched in the air using a yufka-style technique (similar to making layered dough), by gently hitting it against the marble surface with crossed hands. Once the desired size is achieved, a mixture of 260 g tahini and 60 g butter (at 28-30°C) is spread over the dough. The edges are then folded inward toward the center. Optionally, walnuts can be incorporated during the final kneading stage. The dough is hand-kneaded until it becomes stringy with a medium firmness, forming a roll approximately 50 cm long. The roll is arranged in a baking tray by coiling it into a spiral shape and left to rest at room temperature for around 15 minutes. After resting, the dough is pressed gently by hand to evenly spread it across the baking dish. Then, 60 g of pure tahini is uniformly spread on top. The dough rests again for 20 minutes at room temperature. Baking takes place in ovens lined with volcanic and andesite stones sourced from the Sille region, located 8 km southwest of Konya. These ovens are heated by burning oak, pine, and hardwood at around 250°C, using a clean, coal-free flame for 15-20 minutes. Once removed from the oven, the pide may be eaten without syrup or served with syrup after it has cooled.