Siirt Dried Bread Product Description and Distinctive Features: Siirt Dry Bread is a type of bread known for its long shelf life and firmness. It is locally called "İğbeys Keek" within the geographical boundary and is recognized for its ability to soften when lightly soaked in water. Siirt Dry Bread, shaped like a ring, can be consumed for up to 6 months after preparation.The bread is baked in a clay oven called "tandır," and it is obtained by sticking (attaching) the rested dough to the oven's wall. The bread needs to stay in the tandır for a minimum of 8 hours to bake properly, and the tandır temperature should be 200°C. What sets Siirt Dry Bread apart from other types of bread is its method of being baked in the tandır without exposure to air, allowing it to dry over the fire and remain consumable for an extended period without spoilage.Siirt Dry Bread has a rich history, playing a significant role in the culinary culture of the Siirt province, earning it recognition within the geographical boundary. Production Method: For the dough: - 50 g olive oil (used to grease the entire kneading bowl) - 5 kg whole wheat flour - 200 g rock salt - 42 g fresh yeast - 200 g melted margarine - 4 kg warm water For the top of the bread: - 11 g whole wheat flour - 3 eggs - 60 g sesame seeds Preparation: First, grease the entire surface of the kneading bowl with 50 g of olive oil. After kneading the dough, it needs to be greased to achieve a smooth appearance. Add 5 kg of sifted whole wheat flour to the bowl. Then, add 200 g of rock salt on top of the flour. After adding salt, dissolve 42 g of fresh yeast in 100 g of warm water and add it to the mixture. Next, add 200 g of melted margarine. Slowly pour warm water into the mixture and stir. Once the entire mixture is adequately moistened, proceed to the actual kneading process. Knead the mixture for approximately 1 hour until it reaches the desired consistency. The dough of Siirt Dry Bread is somewhat firmer compared to other bread doughs, making the kneading process more challenging. In the high temperatures of the region during summer, a less sticky consistency is desired for the dough, resulting in a thicker texture. In winter, when the weather is cooler, the kneaded dough should have a firm, earlobe-like consistency. When the dough reaches the desired consistency, it is lightly smoothed, and 11 g of flour is sprinkled on top. Cover the dough with a cloth to prevent it from forming a crust. The cloth used for covering is specially prepared for this purpose by the local people, with a nylon piece inserted between two fabric pieces to prevent the dough from sticking to the cloth. Allow the covered dough to rest for 2-3 hours in a closed environment for fermentation. Once the dough has risen, indicating the completion of the fermentation process, shape the dough into 200-gram pieces, cover them with a cloth to prevent crust formation, and place them on a fabric made from the same dough. After giving them a round, ring-shaped, and hole-in-the-middle form, apply a mixture made from 3 eggs and 60 grams of sesame seeds on top. Before attaching them to the tandır, the embers inside the tandır are gathered and brought to the center. Starting from the bottom, the bread is attached to the tandır wall, forming a sequence. Once the bread is arranged, the tandır is covered, and the bread remains inside for 8 hours. After 8 hours, the tandır is opened, and the baked bread is collected one by one.