Siirt Dried Bread Product Description and Distinctive Features: Siirt Dry Bread is a distinctive type of bread famous for its durability and firm texture. Locally known as "İğbeys Keek" within its region, this bread is appreciated for its ability to soften when briefly soaked in water. Shaped like a ring, Siirt Dry Bread can be stored and enjoyed for up to six months after baking. The bread is traditionally baked in a clay oven called a tandır, where the rested dough is carefully stuck to the oven’s walls. For perfect baking, the bread remains in the tandır for at least eight hours, with the oven maintained at a temperature of around 200°C. What distinguishes Siirt Dry Bread from other breads is its unique baking process in the tandır, where it is baked without direct contact with air. This technique allows the bread to dry slowly over the heat, enabling it to stay edible for a long time without spoiling. With a deep-rooted history, Siirt Dry Bread holds an important place in the culinary traditions of the Siirt region and is widely acknowledged within its geographical area. Production Method: For the dough: - 50 g olive oil (used to grease the entire kneading bowl) - 5 kg whole wheat flour - 200 g rock salt - 42 g fresh yeast - 200 g melted margarine - 4 kg warm water For the top of the bread: - 11 g whole wheat flour - 3 eggs - 60 g sesame seeds Preparation: Begin by coating the entire surface of the kneading bowl with 50 g of olive oil. After mixing the dough, greasing it helps achieve a smooth texture. Add 5 kg of sifted whole wheat flour into the bowl. Next, sprinkle 200 g of rock salt evenly over the flour. Dissolve 42 g of fresh yeast in 100 g of warm water and incorporate it into the mixture. Then, add 200 g of melted margarine. Gradually pour in warm water while stirring until the mixture is properly moistened and ready for kneading. Knead the dough for about 1 hour until it reaches the desired consistency. The dough for Siirt Dry Bread is firmer than typical bread doughs, making the kneading process more demanding. During the hot summers of the region, a less sticky dough is preferred, resulting in a thicker texture. In contrast, during the cooler winter months, the dough should have a firm consistency similar to that of an earlobe. Once the dough achieves the right consistency, smooth its surface lightly and sprinkle 11 g of flour on top. Cover the dough with a cloth to prevent a crust from forming. Locals prepare this cloth specially, with a layer of nylon sandwiched between two fabric pieces to stop the dough from sticking. Allow the covered dough to rest and ferment in a closed space for 2 to 3 hours. After fermentation, divide the dough into 200-gram portions, cover them again to avoid crusting, and place them on a fabric made from the same dough. Shape each piece into a round, ring-like form with a hole in the center. Then, brush the top with a mixture of 3 eggs combined with 60 grams of sesame seeds. Before placing the bread in the tandır, gather the embers in the center of the oven. Starting from the bottom, stick the breads onto the tandır walls one after another. Once all the breads are arranged, cover the tandır and let the bread bake inside for 8 hours. After this time, open the tandır and carefully remove each piece of freshly baked bread.