Yalvac Passover Product Description and Distinctive Features: Yalvaç Bread is a yeast-free bakery product made from ingredients such as flour, water, sunflower oil, optionally butter, cream, or tail fat, tahini, boiled and grated potatoes, egg, salt, sesame, or cumin. It is baked in a stone oven with wood fire. Yalvaç Bread has a long history, and its production requires skill due to the variety of ingredients used, setting it apart from other types of bread produced elsewhere. Production Method: The ingredients used in the production of Yalvaç Bread are as follows: 750 g wheat flour 250 g water 80 g sunflower oil 80 g butter, cream, or tail fat (choose one) 75 g tahini 50 g boiled and grated potatoes One-fifth of a mixed egg (both yolk and white) 5 g salt 10 g sesame or cumin The flour, water, and salt are mixed and kneaded until a soft dough is formed. To enhance the flavor and soften the dough further, boiled and grated potatoes are added during kneading. After resting for about half an hour, the dough is rolled out on a breadboard to approximately 50 cm in diameter and 1 cm in thickness using a rolling pin. A mixture of melted butter, cream, or tail fat (chosen from the options), sunflower oil, tahini, and salt is poured over the rolled-out dough using a ladle. After further stretching by hand, it is rolled into a cylinder. The ends of the resulting roll are twisted around themselves, forming a stacked bundle when brought together in the middle. After resting for half an hour, the dough is placed on a baking sheet and spread by hand. A tablespoon of beaten egg is poured onto the dough, spread evenly by hand, and then sesame or cumin is sprinkled on top. When the stone oven, heated by a wood fire, reaches a temperature of 260-280°C and the fire turns to ember, the bread is placed in the oven. It is baked for approximately 25 minutes, turning it with a wooden paddle at intervals until evenly cooked on all sides.Once taken out of the oven, Yalvaç Bread is laid out on clean dough cloths to cool. It is stored at room temperature, away from direct sunlight, until consumed.