Kadinhani Tahini Pita Product Description and Distinctive Features: Kadınhanı Tahini Pide, weighing approximately 730 grams per portion, with a thickness of 10-15 mm and a diameter of 35-40 cm, is a type of pide created with main ingredients such as flour, tahini, clotted cream, and butter. After being baked in the oven, it can be consumed optionally warm, cold, and/or with syrup poured on top.What sets it apart from other pides is the folding technique applied during the dough kneading process, allowing the tahini, clotted cream, and butter to completely integrate with the dough, and the use of high-quality flour that gives the pide dough elasticity. Once baked, the pide is preferably soaked in cooled syrup 30 minutes before consumption after cooling. Additionally, it can be consumed without syrup based on preference.The flour used in the product is "Sarıelek TYPE 650" bread flour obtained from hard wheat grown in the Central Anatolia region, especially in the Konya plain, in accordance with TS 4500 standards. Tahini used complies with TS 2589:2006. The fat used in making the pide is either clotted butter in accordance with TS 1331 or cream in accordance with TS 1864, obtained from the milk of local animals. Although the raw materials used in the product can be substituted with similar ones, the traditional kneading technique specific to the region and baking in ovens covered with volcanic stones from the region, fired with coal, result in a distinctive product known as Kadınhanı Tahini Pide. Production Method: For a 400 g pide; 250 g flour, 2.5 g fresh yeast, 150 ml water, and 2 g salt are kneaded until an elastic dough is obtained. The prepared 400 g dough is rolled by hand on a marble surface until it reaches approximately 30 cm in diameter. The dough is then opened in the air, in a yufka style (similar to creating layered dough), by hitting it against the marble surface with hands crossed in the air. When the desired diameter is reached, 260 g of tahini and 60 g of butter (at 28-30°C) are mixed and spread over the dough, which is then folded from the edges towards the center. Optionally, walnuts can be mixed into the dough in the final stage. The dough is kneaded by hand until it becomes stringy and reaches a medium firmness, resulting in a 50 cm long roll. The roll is placed in the baking dish by wrapping it in a spiral shape, left to rest at room temperature for about 15 minutes. After this time, the dough is flattened by pressing it with hands to allow it to spread completely in the baking dish. Finally, 60 g of pure tahini is evenly spread on top of the dough. The dough is allowed to rest again at room temperature for 20 minutes.The pide is baked in ovens using stones with volcanic and Andesite characteristics, obtained from the Sille region 8 km southwest of Konya. These ovens burn oak, pine, and hardwood at 250 degrees in a coal-free, moving fire for 15-20 minutes.Once taken out of the oven, the pide can be consumed without syrup, or it can be enjoyed with syrup after cooling.