Antep Kübban Ekmeği

Antep Kübban Ekmeği is a type of bread produced in Gaziantep using traditional methods in stone ovens. It has been officially registered as a Geographical Indication by the Turkish Patent and Trademark Office.

Antep Kübban Ekmeği (AA)

Product Definition and Distinctive Characteristics

Antep Kübban Ekmeği is made using bread wheat flour and/or whole wheat flour, water, salt, and yeast. Its upper surface is browned, its bottom is relatively rough due to contact with the oven’s inner surface during baking, and its interior is white. The distinctive features of Antep Kübban Ekmeği include baking in stone ovens, the fermentation process, baking duration, shaping method, and delivery to consumers while still warm. During baking, the bread swells into a dome shape in the center before flattening out. It is commonly consumed alongside various kebab dishes.

Production Method

1. Ingredients:
2. 1. 50 kg bread wheat flour and/or whole wheat flour
   2. 500 g yeast
   3. 30 g salt
   4. 30 litres water
2. Dough Preparation:
3. 1. The specified ingredients are mixed and kneaded for approximately 10 minutes. The dough is prepared to a relatively sticky consistency.
3. Fermentation:
4. 1. The kneaded dough is left to ferment for an average of 20 minutes, depending on ambient temperature. This period may be longer in winter months and shorter in summer months.
4. Shaping:
5. 1. The fermented dough is divided into equal portions and allowed to rest for 10 minutes. A paste made of flour and water is applied to the surface of the dough, which is then flattened by hand into a circular or oval shape approximately 1 cm thick.
5. Baking:
6. 1. In stone-floor ovens heated by wood fire, the oven floor is heated to approximately 300°C. The dough pieces are placed in the oven and baked for an average of 5 minutes. The high baking temperature causes the center of the bread to swell.
6. Storage:
7. 1. The baked bread is left to cool and covered with a clean cloth to prevent drying. When stored in cool, odor-free and dry environments, the shelf life of the bread can extend up to three days under suitable conditions.

Geographical Boundary and Oversight

The production of Antep Kübban Ekmeği must take place within the boundaries of Gaziantep Province. The production process is monitored by relevant authorities.