Diyarbakır Paşa Lavaşı

Diyarbakır Paşa Lavaşı is a traditional flatbread from Diyarbakır, Türkiye, made with wheat flour, water, salt, and yeast. Registered as a Designation of Origin on February 6, 2024, under Industrial Property Law No. 6769 by the Diyarbakır Chamber of Commerce and Industry, it holds a significant place in Diyarbakır’s culinary heritage.

Physical Characteristics and Consumption

Diyarbakır Paşa Lavaşı is flat and thin, measuring approximately 35 cm wide, 60 cm long, and 0.5 cm thick, typically weighing 300–400 grams. It is commonly served at breakfast, daily meals, and special occasions such as weddings, holidays, and festivals. The flatbread is recommended to be served and consumed hot, either whole or sliced.

Production Method

Ingredient List and Average Quantities to be Used

• 50 kg wheat flour
• 30 liters water
• 1 kg fresh yeast
• 500 g salt
• Optional: nigella seeds and/or sesame seeds

Preparation Steps

1. The ingredients are mixed in a large container and kneaded for about 15 minutes to form a glossy, soft, slightly loose dough.
2. The dough is rested for approximately 1 hour to ferment.
3. It is divided into 400–500 g portions, hand-rolled into thin, flat shapes using a skilled technique.
4. Optional nigella or sesame seeds are sprinkled on top.
5. The dough is baked at around 200°C for 10 minutes in stone ovens preferably heated with wood fire, or on food-safe griddles or pans, ensuring uniform cooking and distinctive flavor.

Geographical Connection and Production Boundary

The ingredients, cooking technique, and skilled preparation process tie the reputation of Diyarbakır Paşa Lavaşı to Diyarbakır province. All production stages must occur within its boundaries to maintain its authenticity.

Inspection and Protection

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, conducted by a committee including representatives from the Diyarbakır Chamber of Commerce and Industry and the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections occur at least annually, with additional checks as needed or upon complaints. They verify ingredient suitability, adherence to production and serving methods, and proper use of the Designation of Origin. Any non-compliance is reported to the relevant parties.