Malatya Tandoori Bread Product Description and Distinguishing Features: Malatya Tandoor Bread is produced by preparing bread dough using bread wheat flour, fresh yeast, water, and salt. The dough is then spread with a mixture of cumin seeds, and it is baked in a tandoor fueled by apricot and mulberry wood.Malatya Tandoor Bread is made using 170 g of dough, rolled out to a thickness of 1-3 mm and a diameter of 50 cm. It can be stored for up to 6 months in a dry environment. It can be consumed either dry or, after moistening slightly with water, letting it rest between wet cloths for 10-15 minutes. Traditional historical houses in Malatya used to have tandoor rooms (tandoor coverings) and tandoor stoves in these rooms. Therefore, Malatya Tandoor Bread has a significant place in the culinary culture of the geographical region, with its historical roots, and is associated with the geographical area. Production Method: The flour is sifted, and then hot water, salt, and a portion of the previous day's dough are added to create a dough with a not-too-stiff consistency. The dough is kneaded for 2 hours until a smooth consistency is achieved. The kneaded dough is placed between dough cloths and left to ferment for 5-6 hours to complete the fermentation process. Fermentation, especially in winter, may take a minimum of 7-8 hours. The fermented dough is divided into 170 g dough balls. With the help of hands and a rolling pin on a breadboard, the dough is rolled out. It is then shaped into a circular form with a thickness of 1-3 mm and a diameter of 50 cm. A mixture of flour, water, cumin seeds, and sesame is prepared and spread over the dough.The tandoor is lit 1-2 hours before baking. Apricot and mulberry wood, grown in the geographical region, are used as fuel. No action is taken until the flames of the fire are extinguished, and it turns into embers. To allow the embers and the oven to cool, a small amount of water is sprinkled. The bread spread with the mixture is manually attached to the inner walls of the tandoor. The baker, who bakes the bread in the tandoor, wears a glove called "ellik" on his hand. The browned bread is taken out of the tandoor using a spatula and hands, stacked on top of each other, and presented for sale in food-grade packaging.Due to its low water activity and large surface area, Malatya Tandoor Bread can be stored for up to 6 months in a dry environment. It can be consumed either dry or, after moistening slightly with water, letting it rest between wet cloths for 10-15 minutes.