Alasehir Tahini Pita Product Description and Distinctive Features: Alaşehir Tahini Pide is a type of pide (flatbread) produced in the Alaşehir district of Manisa province by spreading tahini on the dough, made from pide flour, yeast, water, and salt. It is baked in a stone oven at 275-300°C. Before the baking process is completed, it is taken out of the oven, butter is applied on top, and it is continued to be baked until the surface turns brown. It is served hot, and optionally, powdered sugar and chopped walnuts can be sprinkled on top. The flour used in production should have a ash content of at most 65% and a protein content of at least 7% in dry matter.The baked Alaşehir Tahini Pide weighs 315-325 g, has a diameter of 20-25 cm, is circular, and has a thickness of 1-1.5 cm.Alaşehir Tahini Pide has a long history and holds significant importance in the culinary culture of the Alaşehir district. The gradual completion of the baking process in two stages gives it a distinctive characteristic specific to its geographical region, and hence, there is a connection between its geographical boundary and reputation. Production Method: Ingredients for Alaşehir Tahini Pide Dough (1350 g): - 1 kg pide flour (ash content at most 65% and protein content at least 7% in dry matter) - 5 g salt - 8-12 g fresh yeast - 300-340 ml water Ingredients for One Alaşehir Tahini Pide: - 160-170 g dough - 150 g tahini - 15-20 g butter (optional) - 8-10 g powdered sugar - 5-10 g finely chopped walnuts (optional) Mix and knead flour, salt, water, and fresh yeast. The water temperature used should be 25-30°C in winter. After resting for 25-30 minutes for fermentation, the dough is divided into 160-170 g pieces on a floured surface. The pieces are rested for 20 minutes and then stretched by hand to form ovals with a width of 30-35 cm, a length of 55-65 cm, and a maximum thickness of 1 cm. Half of the tahini (and all of the butter if used) is poured and spread on the surface of the stretched pide dough, which is then rolled up with the tahini part inside. To prevent sticking, the surface of the dough is floured. The rolled dough is left to rest on the counter in a circular shape at room temperature for 30 minutes. After resting, the surface of the dough is floured, and it is hand-stretched into a circular shape with a maximum thickness of 1 cm, turning it three to four times to make it oval. The remaining tahini is spread on the shaped dough, and it is baked in a stone oven at 275-300°C for 6-7 minutes.