Karaman mayalısı is a type of traditional bread produced using ancestral methods in Karaman province, located in Türkiye’s Central Anatolia Region. Protected as a geographical indication (mahreç işareti) under Law No. 6769 on Industrial Property, the product was registered on January 8, 2024. It holds geographical indication status on the condition that production takes place exclusively within the borders of Karaman province.

Description and Distinctive Features

Karaman mayalısı is a round-shaped bread made with bread wheat flour, baker’s yeast, salt and water. The dough is rolled into a circular form and baked for a short time on a hot convex griddle (sac). Each piece of dough is rolled out to a diameter of 20–25 cm and a thickness of 2–2.5 mm, then baked on a griddle heated to 300–500°C for 1–3 minutes. During baking, the center of the bread puffs up into a dome shape before flattening again. The unbaked dough weighs between 100–200 grams, while the baked bread weighs 105–120 grams.

Karaman mayalısı holds an important place in Karaman’s culinary culture. It is especially consumed at breakfast but is enjoyed at all times of the day. This widespread use and historical continuity reinforce the product’s reputation linked to its geographical origin.

Preparation Process

The traditional production stages of Karaman mayalısı are as follows:

• 50 kg bread wheat flour, 300–500 g baker’s yeast, 1 kg salt and 30 liters of water are kneaded for about 10 minutes in a bread mixer to obtain a moderately soft, homogeneous dough.
• The dough is left to ferment for 30–90 minutes, depending on seasonal conditions.
• The fermented dough is divided into 580–620 equal portions (bezeler). After resting for 10 minutes, each portion is flattened by hand and rolled out into a circular shape using a rolling pin (oklava).
• The flattened dough is baked at a high temperature on a griddle heated by natural gas. After baking, the breads are cooled and made ready for sale.

Karaman mayalısı can be stored for 5 days in a cool, odorless and dry environment or for up to 6 months in a freezer. It can be consumed either warm or cold.

Geographical Boundaries and Production Conditions

All production stages of Karaman mayalısı must be carried out exclusively within the borders of Karaman province. This geographical limitation is directly tied to the product’s historical origins and cultural prevalence.

Inspection Process

To ensure protection after registration and maintain production standards, regular inspections are conducted at least once a year. The inspection committee consists of two expert representatives each from:

• Karaman Provincial Directorate of Agriculture and Forestry,
• Karaman Municipality,
• Karaman Bakers, Restaurateurs, Confectioners, and Food Producers Chamber of Tradesmen.

The inspections are based on the following criteria:

• Compliance of ingredients,
• Adherence to traditional production methods,
• Proper use of the phrase “Karaman Mayalısı” and the geographical indication emblem.

Expert support from public or private institutions may be utilized when necessary. The registering institution is responsible for managing all legal processes.