Malatya Tandır Bread

Malatya Tandır Bread is a traditional bread variety unique to the province of Malatya and officially registered as a geographical indication. The dough, made from bread wheat flour, fresh yeast, water, and salt, is baked in a tandır oven fueled by wood from apricot and mulberry trees. Each loaf is formed from approximately 170 grams of dough, resulting in a circular bread with a diameter of 50 centimeters and a thickness of 1 to 3 millimeters. A special mixture of cumin seed and sesame, combined with flour and water, is applied to the surface before the loaf is pressed against the inner wall of the tandır for baking. This bread can be stored for up to six months in dry conditions and is consumed either dry or softened by lightly moistening it before letting it rest for 10 to 15 minutes wrapped in a cloth.

Malatya Tandır Bread is a type of bread produced by baking dough made from bread wheat flour, fresh yeast, water, and salt in a tandır oven fired with wood from apricot and mulberry trees. Its original production technique, baking method, and use of local raw materials give it an important place in the regional culture.

Malatya Tandır Bread is prepared using approximately 170 grams of dough and, after baking, achieves a circular shape with a diameter of 50 centimeters and a thickness of 1 to 3 millimeters. Due to its low water activity and large surface area, it can be preserved for up to six months in dry conditions. Common methods of consumption include eating the bread dry or softening it by lightly moistening the surface and allowing it to rest for 10 to 15 minutes wrapped in a cloth.

The production process of Tandır Bread is closely linked to the traditional tandır houses (tandır örtmesi) of Malatya. Historically, nearly all traditional homes in Malatya included a tandır room equipped with a tandır oven. Thus, the origins of Malatya Tandır Bread date back to antiquity, and it maintains a strong geographical association with the region.

The production of Malatya Tandır Bread consists of several key stages. The ingredients and procedures involved are detailed below:

• 25 kg bread wheat flour (preferably sourced within the geographical boundary)
• 70 g fresh yeast
• 300 g salt
• 17 litres warm water

• 100 g cumin seed
• 100 g sesame
• 200 g flour
• 1 litre water

First, the flour is sifted, then warm water, salt, and a portion of dough yeast reserved from the previous day are added. The mixture is kneaded for approximately two hours until it reaches a firm but not overly stiff consistency. The resulting dough is placed between cloth sheets and left to rest for 5 to 6 hours. During winter months, fermentation may extend to a minimum of 7 to 8 hours.

From the fermented dough, 170-gram portions are separated. Each portion is flattened on a bread board using hands and a rolling pin. A pre-prepared viscous mixture of flour, water, cumin seed, and sesame is then spread over the surface. The dough is gently slapped several times with the hands to thin it further, forming a circular shape approximately 1 to 3 mm thick and 50 cm in diameter.

The tandır oven is fired 1 to 2 hours before baking, using wood from apricot and mulberry trees grown within the geographical boundary. The flames are allowed to die down until only embers remain. A small amount of water is then sprinkled over the embers to allow them to cool and reduce ash. The prepared loaves are manually pressed against the inner walls of the tandır for baking. The baker uses a special glove called an “ellik” during this process. Once baked, the loaves are removed from the tandır using a spatula or by hand, stacked to cool, and then packaged in food-safe materials for sale.

The production of Malatya Tandır Bread requires specialized craftsmanship. Each stage — preparing the dough, shaping it, and baking it in the tandır — is deeply connected to the region’s cultural heritage and traditional culinary practices. Therefore, all stages of production must be carried out within the administrative boundaries of Malatya province.

Malatya Tandır Bread must be presented with the designation “Malatya Tandır Bread” and the official geographical indication emblem either on the product itself or its packaging. In cases where the designation and emblem cannot be placed directly on the product or packaging, they must be clearly displayed within the production facility in a readily visible location.

The production, processing, and marketing of Malatya Tandır Bread are subject to a specific monitoring mechanism. Monitoring is conducted by a committee of three experts coordinated by the Yeşilyurt Municipality, comprising representatives from the Yeşilyurt Municipality, the Malatya Provincial Directorate of Culture and Tourism, and the Malatya Provincial Directorate of Agriculture and Forestry. Inspections are carried out at least once annually, but may be conducted at any time upon request or complaint.

The scope of monitoring includes the suitability of ingredients used in production, adherence to the prescribed production method, correctness of packaging and storage conditions, and proper use of the “Malatya Tandır Bread” designation and geographical indication emblem. The monitoring body may consult or procure services from experts employed by public institutions, private organizations, or relevant local authorities. Additionally, the registering institution is responsible for protecting the rights associated with the product and managing any legal proceedings.