Şanlıurfa Open Bread (Urfa Open Bread)

Şanlıurfa open bread (Urfa open bread) is a baked product made using traditional methods in stone ovens, with bread wheat flour, water, sourdough, and salt. Its distinguishing feature is the application of a thin paste on its surface and shaping it with the fingertips. Registered as a geographical indication on 20 December 2017 following an application by the Şanlıurfa Chamber of Commerce and Industry, it is protected under geographical indication status by the Turkish Patent and Trademark Office.

Characteristics and Product Definition

Şanlıurfa open bread is produced by mixing bread wheat flour with water, sourdough (sourdough starter), and salt, then shaping it into a thin oval form and baking it in stone ovens. The product’s distinguishing characteristics stem from a cultural heritage of knowledge and craftsmanship accumulated over generations. These include the application of a thin paste on the dough and shaping it with the fingertips. After these steps, the dough is baked in region-specific stone ovens to achieve its final form.

Production Method and Process

Sourdough (Yeast) Production

Sourdough is prepared by mixing 75% flour with 25% water. This mixture is covered and left to rest for approximately 4 to 5 hours in a wooden dough trough to undergo fermentation.

Dough Preparation

The main ingredients—60% flour, 25% water, 14% sourdough, and 1% salt—are combined. The mixture is kneaded for 10 to 15 minutes. After kneading is complete, the dough is left to rest for 20 to 30 minutes.

Shaping and Baking

The prepared dough is shaped with the fingertips after a thin paste is applied to its surface. The shaped dough is then baked in region-specific stone ovens to produce the final product.

Growing Conditions and Raw Material Requirements

The primary raw material used in the production of the product, flour, is obtained from wheat grown in Şanlıurfa province.

Structure of the Baking Ovens

The bread is baked in special stone ovens with bases constructed from clay and black stone. During base construction, the area beneath the black stones (to a depth of one meter) is filled with salt and broken glass, followed by a layer of black stones to form the oven floor. The oven’s upper dome is built using clay made from a mixture of wood ash, salt, and water, laid in a tapering pattern with fire bricks.

Geographical Boundary and Monitoring

The geographical boundary of Şanlıurfa open bread is limited to Şanlıurfa province. All production processes must be carried out within this geographical boundary. Monitoring is conducted by the Şanlıurfa Chamber of Commerce and Industry, the institution that submitted the geographical indication application. The monitoring ensures compliance with the characteristics and production methods specified in the registration certificate, as well as adherence to the required raw material conditions and hygiene standards of production sites.