Yalvac Passover Product Description and Distinctive Features: Yalvaç Bread is a traditional bakery item made without yeast, using ingredients such as flour, water, sunflower oil, and optionally butter, cream, or tail fat. Additional components include tahini, boiled and grated potatoes, egg, salt, and either sesame or cumin. This bread is baked in a stone oven fueled by wood fire. With a rich history, the making of Yalvaç Bread demands expertise due to the complex blend of ingredients, distinguishing it from other breads produced in different regions. Production Method: The ingredients for making Yalvaç Bread include: 750 g of wheat flour 250 g of water 80 g of sunflower oil 80 g of either butter, cream, or tail fat (choose one) 75 g of tahini 50 g of boiled and grated potatoes One-fifth of a whole egg (including yolk and white) 5 g of salt 10 g of sesame or cumin Combine the flour, water, and salt, then knead the mixture until a soft dough forms. To improve flavor and make the dough more tender, add the boiled and grated potatoes during the kneading process. After allowing the dough to rest for about 30 minutes, roll it out on a breadboard to a diameter of roughly 50 cm and a thickness of about 1 cm using a rolling pin. Next, pour a mixture made from melted butter, cream, or tail fat (whichever was chosen), sunflower oil, tahini, and salt evenly over the dough with a ladle. Stretch the dough further by hand, then roll it tightly into a cylinder. Twist the ends of the roll around themselves and bring them together in the center to form a stacked bundle. After resting again for 30 minutes, place the dough on a baking sheet and gently spread it by hand. Brush the surface with a tablespoon of beaten egg, distributing it evenly by hand, and sprinkle either sesame or cumin on top. When the wood-fired stone oven reaches a temperature between 260-280°C and the fire has turned to embers, place the bread inside. Bake for approximately 25 minutes, turning it periodically with a wooden paddle to ensure even cooking on all sides. Once removed from the oven, lay the Yalvaç Bread on clean cloths to cool. Store it at room temperature away from direct sunlight until ready to eat.