Malatya Bilik Bread Description and Distinctive Features of Malatya Bilik Bread: Malatya Bilik Bread is a traditional bread made by baking a dough that includes bread wheat flour, yeast, sunflower oil, butter, water, milk, salt, cumin, sesame, egg, and mulberry molasses in a tandır (a traditional clay oven). The dough can also incorporate leftover dough from the previous day’s bread-making process. This bread has a circular shape, measuring about 55-60 cm in diameter, with a hole in the center. The weight of the dough before baking is roughly 125 grams. Malatya Bilik Bread boasts a rich history and plays an important role in the culinary traditions of Malatya province, reflecting a strong bond with the region’s geographical identity. Production Method: The production of Malatya Bilik Bread involves the use of wheat flour obtained from the geographical region. The components for Malatya Bilik Bread include: - 25 kg bread wheat flour - 125 g dough starter from the previous day's bread production or 15 g dry yeast - 500 g butter - 500 ml sunflower oil - 50 g salt - 2.5 liters of water - 2.5 liters of milk Ingredients for coating the bread: - 250 g cumin - 500 g sesame - 10 eggs - 500 g mulberry molasses - 500 ml water Preparation of Malatya Bilik Bread: In a kneading trough, the flour is sifted, then warm water (between 25-35°C), salt, butter, sunflower oil, milk, and either dough starter or dry yeast are added. The ingredients are kneaded together for about 30 minutes. During fermentation, the dough rests for approximately 2 hours in summer and 5-6 hours in winter. Afterwards, the dough is divided into 125 g portions, shaped by hand into rounds, then rolled out to a diameter of 55-60 cm using a ridged rolling pin. The center of each round is pierced with the index finger. Baking of Malatya Bilik Bread: The tandır oven is heated 1 to 2 hours before baking. When the coals are ready, water is lightly sprinkled to cool the surface. The circular dough with a pierced center is then placed on the hot inner walls of the tandır. A mixture containing cumin, sesame, mulberry molasses, egg, and water is brushed over the top. The dough is affixed to the oven walls manually using a glove called "ellik." Baking takes around 15 minutes, until the top turns a golden brown. It is best enjoyed fresh and warm.