Recipe
To prepare Tandır Bread, flour is placed in a bowl and kneaded into a dough by adding yeast, salt, and water. Once the dough has risen, it is shaped into a form resembling an ox tongue, lightly moistened, and adhered to the inner wall of the tandır oven. The dough pieces are arranged in rows and, after baking for a period of time, are removed from the tandır as bread and served at the table. In the region, the tandırs used for baking this bread are approximately 100 cm deep and 120 cm in diameter. The mouth of the tandır is narrowed to resemble the shape of a simit (ring bread). These tandırs are traditionally constructed by female artisans using soil known locally as çorak, mixed with straw, and are fired early in the day for bread making. Tandır bread, which is one of the main ingredients of tirit, a dish commonly prepared and consumed in the region, is locally known as “tavşan öldüren.”