Malatya Bilik Bread

Malatya Bilik Bread is a distinctive bread variety native to the province of Malatya, baked in a tandır oven and officially registered with a geographical indication mark. The dough is prepared using bread wheat flour, yeast, butter, sunflower oil, water, milk, salt, anise seed, sesame, egg, and mulberry molasses. It is then adhered to the hot inner surface of the tandır oven for baking. The bread has a circular shape with a central hole and a diameter of 55–60 cm; its raw weight is approximately 125 grams.

Distinctive Characteristics

Malatya Bilik Bread is produced by baking dough made from a mixture of various ingredients—including bread wheat flour, yeast, sunflower oil, butter, water, milk, salt, anise seed, sesame, egg, and mulberry molasses—in a tandır oven. In production, yeast from dough leftover from the previous day’s baking may also be used.

The product has a circular form with a central hole and a diameter ranging between 55 and 60 cm. Its raw weight is approximately 125 grams. The surface is coated with a mixture of mulberry molasses, egg, anise seed, and sesame before baking. The bread is prepared to be consumed while hot.

Ingredients / Production Components

The primary components used in the production of Malatya Bilik Bread are:

• 25 kg bread wheat flour
• 125 g sourdough yeast (leftover from previous production) or 15 g dry yeast
• 500 g butter
• 500 ml sunflower oil
• 50 g salt
• 2.5 litres water
• 2.5 litres milk

For the surface coating mixture:

• 250 g anise seed
• 500 g sesame
• 10 eggs
• 500 g mulberry molasses
• 500 ml water

In production, it is essential that the flour used is derived from wheat grown within the defined geographical boundaries.

Recipe / Production Method

The production of Malatya Bilik Bread follows specific procedural steps:

1. Dough Preparation: Sieved flour is placed into the dough mixer. Warm water at 25–35°C, along with salt, butter, sunflower oil, milk, and yeast (or leftover sourdough yeast), is added. The mixture is kneaded for approximately 30 minutes.
2. Fermentation: The kneaded dough is left to ferment for a duration that varies by season: two hours in summer and five to six hours in winter.
3. Shaping: The fermented dough is divided into 125-gram portions by a bread cutter, rolled by hand, and then flattened into a circular shape with a diameter of 55–60 cm using a ribbed rolling pin. A central hole is created by pressing with the index finger to form the characteristic shape.
4. Preparation for Baking: The tandır oven is fired one to two hours before baking. Once the fire has reduced to embers, a small amount of water is sprinkled over it to lower the temperature.
5. Coating and Baking: The shaped dough pieces are coated on their upper surface with a mixture of anise seed, sesame, mulberry molasses, egg, and water. They are then manually pressed onto the hot inner walls of the tandır oven using a special glove known as an “ellik.”
6. Baking Duration: Malatya Bilik Bread is baked for approximately 15 minutes until the surface turns golden brown.

Geographical Boundary and Reputation Link

The production of Malatya Bilik Bread is carried out exclusively within the administrative boundaries of Malatya province. Due to its deep historical roots in the culinary culture of Malatya, the product is legally linked to its geographical origin. This connection plays a vital role in preserving the identity and traditional production method of the bread.

Monitoring

The production of Malatya Bilik Bread is monitored under a control system established after its official registration. Inspections are coordinated by the Yeşilyurt Municipality and conducted by a three-member inspection body composed of experts from the Malatya Provincial Directorate of Culture and Tourism, the Malatya Provincial Directorate of Agriculture and Forestry, and the Yeşilyurt Municipality. Inspections are carried out at least once annually. Additionally, inspections may be conducted at any time upon request or in response to complaints.

The scope of inspection includes:

• Accuracy of ingredients and quantities used in production
• Compliance with the established production method
• Proper use of the “Malatya Bilik Bread” designation and the geographical indication emblem

The inspection body may obtain inspection services or utilize the expertise of qualified individuals or entities from public institutions, private organizations, or their personnel when necessary. The entity registered for the geographical indication is responsible for safeguarding the legal rights associated with Malatya Bilik Bread.