Taste and atmosphere
About
The tandoor culture, preserved for centuries in the villages of Bünyan, is maintained through traditional bread making, an indispensable part of winter preparations.
Flavors, dishes and restaurants
Cuisine
Cooked with straw and wood fire lit in special pits dug into the ground, Bünyan Tandoor Bread is famous for staying fresh for a long duration. The dough, kneaded with whole wheat flour and sourdough, is expanded by skilled hands and slapped onto the hot inner walls of the tandoor.
The browned breads match beautifully with local cheeses and Kayseri pastirma. You can check the Map panel to find places where you can buy this bread produced in bakeries and villages across the district. Traditional breadmaking is among the preserved examples of Türkiye's rural heritage.
Ingredients
- 5 cups of whole wheat flour
- 1 pack of active dry yeast or sourdough
- 2 tablespoons of salt
- Lukewarm water (as needed)
- A small amount of yogurt whey for brushing
Preparation
- Mix flour, yeast, and salt in a large bowl, add lukewarm water, and knead into a soft dough.
- Cover the dough and let it ferment in a warm environment for about 1 hour.
- Take portions from the fermented dough and shape them into thin, oval forms using your hands.
- Slap onto the tandoor wall and bake until both sides are well-browned by the heat of the wood fire.
Video
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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