Malatya Tandoori Bread Product Description and Distinguishing Features: Malatya Tandoor Bread is made by preparing a dough with bread wheat flour, fresh yeast, water, and salt. The dough is then brushed with a blend containing cumin seeds and baked in a tandoor oven fueled by apricot and mulberry wood. Each piece uses 170 grams of dough, rolled out to a thickness between 1 and 3 millimeters and shaped into a circle about 50 centimeters in diameter. This bread can be stored in a dry place for up to 6 months. It can be eaten dry or after being slightly moistened with water and allowed to rest wrapped between damp cloths for 10-15 minutes. Traditional historic houses in Malatya featured dedicated tandoor rooms (tandoor coverings) equipped with tandoor ovens. Because of this, Malatya Tandoor Bread holds an important role in the culinary heritage of the region, deeply connected to its historical background and geographical identity. Production Method: The flour is sifted, then combined with hot water, salt, and a portion of the previous day’s dough to form a dough with a moderately soft texture. The dough is kneaded for about 2 hours until it becomes smooth and elastic. After kneading, it is placed between dough cloths and left to ferment for 5-6 hours to complete the fermentation process. During colder months, especially winter, fermentation can take at least 7-8 hours. The fermented dough is portioned into 170-gram dough balls. Using hands and a rolling pin on a breadboard, each dough ball is rolled out into a thin circle with a thickness between 1 and 3 millimeters and a diameter of 50 centimeters. A mixture of flour, water, cumin seeds, and sesame seeds is prepared and spread evenly over the dough. The tandoor oven is fired up 1-2 hours before baking, using apricot and mulberry wood sourced from the region. Baking begins only after the flames die down and the fire turns into glowing embers. To cool the embers and the oven slightly, a small amount of water is sprinkled inside. The dough, coated with the prepared mixture, is then carefully stuck to the inner walls of the tandoor. The baker uses a special glove called an "ellik" while placing and removing the bread. Once browned, the bread is taken out using a spatula and hands, stacked neatly, and packaged in food-grade wrapping for sale. Thanks to its low moisture content and large surface area, Malatya Tandoor Bread can be stored for up to 6 months in a dry environment. It can be enjoyed dry or after being slightly moistened with water and allowed to rest between damp cloths for 10-15 minutes.