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Pan bread, prepared in bakeries that produce traditional baked goods in the Bagcilar region, is known for its thick crust and satisfying crumb. The dough, whose flavor is enhanced by the use of sourdough, is rested in greased pans and then baked at high temperatures. It is the staple item of Istanbul bakery heritage on local tables.
Among the bread variety across Turkiye, it is a type frequently consumed by the local people at breakfast and dinner.
Ingredients
- 5 cups of wheat flour
- 1.5 cups of warm water
- 1/2 cup of sourdough starter
- 1 teaspoon of salt
- Vegetable oil for greasing
Preparation
- Knead flour, water, salt, and sourdough starter in a large bowl to get a smooth dough.
- Leave the dough at room temperature for first fermentation for about 2 hours.
- Place the dough into a greased deep bread pan and let it rest until it doubles in size within the mold.
- Bake in a preheated oven at 220 degrees for about 40-45 minutes until the crust is browned.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Bagcilar Lokma Dessert
A crispy fried dough dessert with syrup, frequently served in the street culture of the Bagcilar district. You can find this fresh treat in the bustling squares of the district and central avenues marked in the Harita section.
Food
Bagcilar Street Simit
A traditional street simit with plenty of sesame seeds and molasses, sold fresh every morning in Bagcilar square and metro exits. It is indispensable for busy bakeries and breakfast spots on the Harita .
Food
Bagcilar Lentil Soup
A healing soup made from strained red lentils, which is the indispensable morning menu of Bagcilar artisan restaurants. It is frequently served in restaurants in the district center and on the Harita .