Sorgun Oil Product Description and Distinctive Features: Sorgun Yağlısı is a type of bread made with flour, water, instant bread yeast, sourdough, salt, vegetable margarine/butter, and eggs. It is baked in wood-fired stone ovens on at least 7 layers of oiled paper. It is produced in a circular shape with a diameter of 25 cm or an elliptical shape with dimensions of 21 cm in height and 30 cm in width. Optionally, sesame seeds and cumin can be sprinkled on top. One distinctive feature of Sorgun Yağlısı is the use of both instant yeast and a certain amount of sourdough, providing a unique taste to the product. The appearance of Sorgun Yağlısı should be shiny and uniformly baked, with no large air pockets in the dough. The edges should be thick and not dry.The production of Sorgun Yağlısı requires skill and is associated with a reputation linked to geographical boundaries. Production Method: The flour used in the production of Sorgun Yağlısı should have a high gluten content, allowing the dough to ferment more easily. In the production of Sorgun Yağlısı, flour classified as type 550 or type 650 is used.The water used in dough production should be warm in winter and cold in summer.The yeast used in the production of Sorgun Yağlısı consists of instant bread yeast and sourdough separated from the previous day's production. Vegetable margarine with a 70-80% fat content or preferably butter is used in production. The amount of fat is adjusted by skilled bakers based on the quantity of dough to avoid an overpowering oil scent in the final product.In the dough kneading basin, 50 kg of flour, 300 g of salt, 33 kg of water, 100 g of instant yeast, and 100 g of sourdough are kneaded. The dough should have a moderate softness, neither too soft nor too firm. The obtained dough is fermented by resting for 25 minutes in summer and 45 minutes in winter. Then, it is cut into 200-gram pieces, opened into flat layers, and margarine or butter (85±15 g) is spread on top of each layer. This folding process is repeated at least 7 times to create a dough with at least 7 layers.The oiled dough is either in a circular shape with a diameter of 25 cm or an elliptical shape with dimensions of 21 cm in height and 30 cm in width. The dough is allowed to rest for 45 minutes in winter and 25 minutes in summer. Egg yolk is brushed on the rested oiled dough. To prevent the dough from rising too much during baking and to improve the baking process, the surface is scored with a fork. Optionally, sesame seeds and cumin can be sprinkled on top.The oiled dough is placed on oiled paper and baked in stone ovens at 220-230°C with wood fire for 15-20 minutes.