Turkey · Eastern Anatolia
Tandır Ekmeği
Also known as Tandir ekmegi
A large flat round slapped onto the inner wall of an underground clay tandır, taking on a smoky char from direct contact with the hot clay.
Method
Tandır (Pit Oven)
Hydration
64%
water to flour
Glycemic index
70
High GI
Energy
280 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 5
- chewiness
- 7
- aroma
- 7
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 280 kcal |
|---|---|
| Protein | 8.7 g |
| Carbohydrates | 53 g |
| of which sugars | 1 g |
| Fat | 1.6 g |
| Fiber | 2.2 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Smoky blistered crust
- Chewy interior
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.