Siirt dry bread
Ingredients
- 50 gOlive oil
- 5,000 gWheat flour step 1
- 200 gSalt
- 42 gFresh yeast (compressed)
- 200 gMargarine
- 4,000 gWater
- 11 gWheat flour step 4
- 150 gEgg
- 60 gSesame seed
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour52%
- Water41%
- Margarine 2%
- Salt 2%
- Egg 2%
- Sesame seed 1%
- Olive oil 1%
- Fresh yeast (compressed) 0%
Ingredients by weight, heaviest at the bottom.
Method
Grease the kneading bowl with the olive oil. Put the sifted flour in the bowl and add the salt.
Dissolve the fresh yeast in a little of the warm water and add it with the melted margarine. Stir in the rest of the warm water a little at a time.
Knead for about 1 hour into a dough that is a little firmer than usual bread dough.
1 hDust the dough with flour, cover with a cloth and let it rise for 2 hours.
2 hDivide the dough into 200 g pieces and keep them covered. Shape each into a ring with a hole in the middle.
Mix the egg with the sesame and brush it over the breads.
Stick the breads on the wall of a tandır heated with embers from a wood fire, close it and leave for 8 hours.
8 h
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1398 (Siirt İl Tarım ve Orman Müdürlüğü)Accessed: November 2, 2026
Last changed: November 1, 2026