Cankiri Writing Bun Description and Distinctive Features of the Product: Çankırı Yazma Çöreği is a type of pastry produced in the Çankırı province by rolling out the dough made with special-purpose wheat flour, yeast, liquid oil, water, and salt into thin layers, spreading it with oil, and baking it in the oven with crushed walnuts in between the layers.Çankırı Yazma Çöreği is baked without being brushed with egg on top. Crushed walnuts are sprinkled between every 3 layers of dough.The history of Çankırı Yazma Çöreği dates back to ancient times and holds significant importance in the culinary culture of Çankırı province. Therefore, it is associated with a geographical region due to its unique characteristics. Production Method: The components and production method used in the production of Çankırı Yazma Çöreği are listed below: - 1 kg special-purpose wheat flour - 4 g yeast - 300 ml liquid oil - 18 g salt - 800 ml water - 250 g crushed walnuts Flour is placed in a mixing bowl, and a well is formed in the middle. Yeast dissolved in warm water is mixed with salt and added to the flour, then kneaded until a soft dough is obtained. The dough is divided into 8-9 pieces called "pazı." Pazı pieces are rolled out as thin sheets, approximately 55-60 cm in diameter and 1.3-1.5 mm in thickness. Each layer is brushed with oil, and they are stacked on top of each other. Crushed walnuts are sprinkled between every 3 layers. The edges of the layers are folded inward, similar to gözleme, and placed in a greased tray. The layers are pressed down by hand until they take the shape of the tray. The top is brushed with oil, and it is baked in an oven at 200°C. After being taken out of the oven, Çankırı Yazma Çöreği is flipped, sliced, and served. It is stored in lidded containers and offered for sale in packaging suitable for contact with food. The shelf life is a maximum of 2 days.