Sorgun Oil Product Description and Distinctive Features: Sorgun Yağlısı is a traditional bread crafted from ingredients including flour, water, instant bread yeast, sourdough, salt, vegetable margarine or butter, and eggs. It is baked in wood-fired stone ovens on at least seven layers of oiled paper. The bread is shaped either as a circle with a diameter of 25 cm or as an ellipse measuring approximately 21 cm in height and 30 cm in width. Optionally, it can be topped with sesame seeds and cumin for added flavor. A unique characteristic of Sorgun Yağlısı is the combination of instant yeast and a certain amount of sourdough, which gives the bread its distinctive flavor. The finished bread should have a glossy surface and be evenly baked, without any large air bubbles within the dough. The crust should be thick yet moist, avoiding dryness. Crafting Sorgun Yağlısı demands expertise and is recognized as a specialty closely tied to its geographical origin. Production Method: The flour used for making Sorgun Yağlısı must have a high gluten content to facilitate easier fermentation of the dough. Typically, flour types 550 or 650 are preferred. The water added to the dough should be warm during winter months and cold in summer. The yeast mixture consists of instant bread yeast combined with sourdough reserved from the previous day’s batch. For the fat component, either vegetable margarine with a fat content between 70-80% or, ideally, butter is used. Experienced bakers carefully adjust the fat quantity according to the dough amount to prevent a strong oily aroma in the final bread. In the mixing basin, 50 kg of flour, 300 g of salt, 33 kg of water, 100 g of instant yeast, and 100 g of sourdough are combined. The resulting dough should have a balanced softness—neither overly soft nor too firm. The dough is then left to ferment for 25 minutes during summer and 45 minutes in winter. It is divided into 200-gram portions, rolled out into flat sheets, and each layer is spread with 85±15 g of margarine or butter. This layering and folding process is repeated at least seven times to form a dough with a minimum of seven layers. The shaped dough takes either a circular form measuring 25 cm in diameter or an elliptical shape sized at 21 cm height by 30 cm width. The dough rests for 45 minutes in winter and 25 minutes in summer. Before baking, egg yolk is brushed over the rested, layered dough. To control excessive rising during baking and enhance the baking process, the surface is gently marked with a fork. Optionally, sesame seeds and cumin may be sprinkled on top. The prepared dough is placed on oiled paper and baked in a wood-fired stone oven at 220-230°C for 15-20 minutes.