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Tandoor bread, baked under high heat in traditional clay ovens, is one of the clearest examples of the cosmopolitan structure of the Esenyurt district reflected in its cuisine. It is produced daily in local bakeries, especially in the old residential areas marked on the Map. Known as one of the few places in metropolitan Istanbul that produces bread using natural methods, this area is famous for its warm tandoor bread.
The dough is fermented for a long time and then stuck to the oven wall by hand. Reflecting the ancient baking techniques of Turkey, this process gives the bread its unique smoky aroma and crispy texture.
Ingredients
- 5 cups of wheat flour
- 2 cups of warm water
- 1 packet of dry yeast
- 1 teaspoon of salt
- 1 tablespoon of yogurt (for topping)
Preparation
- Mix flour, yeast, salt, and warm water in a deep bowl to get a soft dough.
- Rest the dough at room temperature for about 45 minutes until it ferments well.
- Shape the dough pieces into wide, oval flatbreads using your hands.
- Brush with diluted yogurt and bake in a tandoor oven or at a very high temperature.
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Esenyurt Fig Dessert
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