Malatya Pide / Malatya Open Bread

Malatya pidesi, also known as Malatya open bread, is a bakery product unique to the province of Malatya and officially registered as a geographical indication. Made from wheat flour, water, salt, and fresh yeast, and baked in wood-fired or natural gas-powered stone ovens, it has an oval shape, weighing 200 grams, with a width of 19–21 cm, a length of 37–40 cm, and a thickness of approximately 1 cm. The uncooked dough weighs 260 grams.

Its production involves traditional manual methods such as dough stretching and nail marking, and it is recommended to be consumed while hot. The ovens used for baking Malatya pide are constructed with a quarter-sphere shape and multi-layered base and dome structures that ensure long-term heat retention.

Production Process

The main ingredients and their proportions for producing 330 pides are as follows:

• Wheat flour (for pide): 50 kg
• Water (for pide): 25 litres
• Fresh yeast: 500 grams
• Salt: 330 grams
• Water for slurry: 0.5 litre
• Wheat flour for slurry: 200 grams

The production process begins in a dough mixer. All ingredients are mixed together for 15 minutes. The dough is then transferred to a container and left to rest for 15 minutes. The rested dough is divided into pieces weighing 260 grams each. These pieces are rolled by hand and placed on wooden boards suitable for food contact. Wheat bran is sprinkled to prevent sticking, and the dough pieces are left to rest for 20–30 minutes in this state.

The rested dough pieces are transferred to a marble work surface known as “peş,” which has been dusted with bran. Here, the dough is flattened solely by hand. A thin layer of slurry made from a mixture of flour and water is spread over the flattened dough. Subsequently, the dough is shaped using a nail-marking technique.

The shaped dough pieces are lifted onto wooden bread peels and baked in ovens at 350–400 °C for 3–4 minutes. Malatya pide / Malatya open bread is sold in food-safe packaging, and production is carried out daily.

Oven Structure and Technical Features

The ovens used for baking Malatya pide / Malatya open bread are quarter-spherical in shape with a semi-circular base. The oven base consists of a multi-layered structure designed to retain heat. From bottom to top, the base layers include red clay, lime as an insulating material, salt, glass powder, and karataş stone.

The dome section of the oven contains layers of stone, red clay, salt, brick, and concrete. The oven entrance is approximately 1 metre wide and 70 cm high. Above the entrance, a chimney allows smoke to escape. Additionally, a bellows system facilitates air intake. Approximately 35 percent of the base area is designated for the fire. A three-legged iron device is used to remove accumulated ash from the base. These structural features enable the oven to maintain high temperatures for extended periods.

Geographical Boundary and Product Connection

Malatya pide / Malatya open bread has deep roots in the culinary culture of Malatya province. The unique production techniques developed historically in Malatya and the local population’s taste preferences have established a clear link between the product and its geographical origin. Accordingly, all stages of production must be carried out within the boundaries of Malatya province.

Registration and Legal Protection

Malatya pide / Malatya open bread is registered under the geographical indication system. The registration number is 1231, the registration date is 28.09.2022, and the application number is C2022/000059. The registering authority is Yeşilyurt Municipality. The address of the registrant is M. Kasım Mahallesi, Adıyaman Caddesi, Yeşilyurt, Malatya. The geographical indication emblem and the designation “Malatya Pidesi / Malatya Açık Ekmeği” must appear on the product itself or its packaging. If they cannot be placed on the product or packaging, they must be displayed in a clearly visible location within the production facility.

Monitoring Process

The production and market supply of Malatya pide / Malatya open bread are regularly monitored under a defined control mechanism. These inspections are coordinated by Yeşilyurt Municipality and conducted by representatives from the following institutions:

• Yeşilyurt Municipality
• Malatya Provincial Directorate of Agriculture and Forestry
• Malatya Provincial Directorate of Culture and Tourism

Inspections are carried out at least once annually. Additional inspections may be conducted as needed or in response to complaints. Inspection criteria include the following:

• Appropriateness of ingredients used
• Compliance with production methods
• Correct use of the geographical indication emblem and product name

The monitoring authority may seek support from or procure services from public or private institutions or their experts when necessary. The registering authority is responsible for initiating legal proceedings to protect the rights of the geographical indication.