Abstract
Bread is a widely consumed food in various types and forms worldwide depending on cultural habits and it is an indispensable food for the Turkish population. There are many types of bread in Turkey, being the tandır bread (TB) the Turkey’s oldest and most popular product and an important part of traditional Anatolian cuisine. TB is a wheat-based traditional flat bread made up of wheat flour dough of 2–3 mm thickness and 15–20 cm in diameter. TB is baked in a special type of oven called a tandır. While it was a bread produced and consumed by the poor people living in rural areas, its consumption started to increase in the urban areas due to the increasing demand for healthy/traditional foods. TB is obtained by leavened the dough prepared with high extraction or whole-wheat flour. The leavened dough is rolled and shaped to make TB. Flat and oval-shaped dough with a thickness of 2–3 mm has adhered to the walls of the tandır with a temperature of 350–400 °C with a pillow-like tool called “mezertge or rapata”. Baking time is 60–90 s or 13–15 min depending on the TB type. In this chapter, a summary of the main ingredients used in this bread and production steps as well as importance of the tradition of tandır cooking and the significance of the socio-cultural of tandır were carried out.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Akçay MN, Öztürk G, Aydinli B, Özoǧul B (2008) Tandir burns: a severe cause of burns in rural Turkey. Burns 34(2):268–270. https://doi.org/10.1016/j.burns.2007.03.007
Al B, Coban S, Guloglu C (2010) Tandir burns in and around Diyarbakır, Turkey. Turk J Trauma Emerg Surg 16(1):59–62. https://www.tjtes.org/eng/jvi.aspx?pdir=travma&plng=eng&un=UTD-68916
Albarracín W, Sánchez IC, Grau R, Barat JM (2011) Salt in food processing; usage and reduction: A review. Int J Food Sci Technol. https://doi.org/10.1111/j.1365-2621.2010.02492.x
Ali A, Shehzad A, Khan M, Shabbir M, Amjid M (2012) Yeast, its types and role in fermentation during bread making process-A. Pakistan J Food Sci
Bal ZE, Sayılı M, Gözener B (2013) Tokat ili merkez ilçede ailelerin ekmek tüketimleri üzerine bir araştırma. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 30(1):61–69
Baldwin RR, Baldry RP, Johansen RG (1972) Fat systems for bakery products. J Am Oil Chem Soc. https://doi.org/10.1007/BF02582482
Belz MCE, Ryan LAM, Arendt EK (2012) The impact of salt reduction in bread: A review. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2010.502265
Borlu M (2009) Lavaş ekmeğine farklı seviyelerde keten (Linum usitatissimum) tohum unu katkılamasının hamur ve ekmek özellikleri üzerine etkisi, omega 3, omega 6 ve lignan açısından değişimin belirlenmesi [Pamukkale University]. http://acikerisim.pau.edu.tr/xmlui/handle/11499/1553
Boyaci Gündüz CP, Cengiz MF (2015) Acrylamide contents of commonly consumed bread types in Turkey. Int J Food Prop 18(4):833–841. https://doi.org/10.1080/10942912.2013.877028
Büyükzeren Ş (2019) Konya tandır ekmeğinin glutensiz olarak üretilmesinde bazı baklagil unlarının kullanılma imkanları üzerine bir araştırma. [Necmettin Erbakan University]. https://acikerisim.erbakan.edu.tr/xmlui/handle/20.500.12452/4062
Çilingiroğlu A, Çevik Ö, Erdem A, Stone E, Harmanşah Ö Erol-Işık N, Batmaz A (2009) Van Ayanis (Ağartı) Köyü’nde Etnoarkeolojik Araştırma
Çinal H, Barın EZ (2020) Comparison of tandir burns and other flame burns. 26(2), 314–319. https://doi.org/10.14744/tjtes.2020.25160
Coşkuner Y, Karababa E (2005) Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour. Int J Food Sci Technol 40(5):469–479. https://doi.org/10.1111/j.1365-2621.2005.00925.x
Delcour JA, Hoseney RC (2010) Principles of cereal science and technology. In: Principles of cereal science and technology. https://doi.org/10.1094/9781891127632
Doyle ME, Glass KA (2010) Sodium reduction and its effect on food safety, food quality, and human health. Compr Rev Food Sci Food Saf 9(1):44. https://doi.org/10.1111/j.1541-4337.2009.00096.x
Elgün A, Ertugay Z (1995) Tahıl isleme teknolojisi. Atatürk Universitesi Ziraat Fakültesi Yayınları, Yayın, (718)
Erdem AÜ (2013) ARKEOLOJİK VE ETNOGRAFİK VERİLER IŞIĞINDA ARCHAEOLOGICAL AND ETHNOGRAPHIC EVIDENCE ON EASTERN, pp 111–132
Erdogmus H (2018) A tradition that was not beaten by modern life: the tandoori houses of mus. Int J Sci Technol Res 4(3):93–98
Faridi HA, Finney PL, Rubenthaler GL, Hubbard JD (1982) Functional (breadmaking) and compositional characteristics of Iranian flat breads. J Food Sci 47(3):926–929. https://doi.org/10.1111/j.1365-2621.1982.tb12747.x
Farvili N, Walker CE, Qarooni J (1997) The effects of protein content of flour and emulsifiers on tanoor bread quality. J Cereal Sci 26(1):137–143. https://doi.org/10.1006/jcrs.1996.0112
Gabriela CG, Daniela V (2010) The influence of different forms of backery yeast Saccharomyces cerevisie type strain on the concentration of individual sugars and their utilization during fermentation. Rom Biotechnol Lett 15(4):5418
Ghanbari M, Shahedi M (2008) The effect of baking time and temperature on taftoon bread staling. J Sci Technol Agric Nat Resour 12(43):327–333
Gocmen D, Inkaya AN, Aydin E (2009) Flat breads. Bulg J Agric Sci 15(4):298–306. https://doi.org/10.1007/978-1-4613-1175-1_4
Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA (2005) Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci Technol 16(1–3):12–30. https://doi.org/10.1016/j.tifs.2004.02.011
Hashmi I (1996) Wheat and flour properties affecting tandoori bread quality. [Victoria University of Technology]. http://vuir.vu.edu.au/15371/
Hemdane S, Langenaeken NA, Jacobs PJ, Verspreet J, Delcour JA, Courtin CM (2018) Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making. Food Chem 253:262–268. https://doi.org/10.1016/j.foodchem.2018.01.152
Jooyandeh H (2009) Evaluation of physical and sensory properties of Iranian Lavash flat bread supplemented with precipitated whey protein (PWP). Afr J Food Sci 3(2):28–34. http://www.academicjournals.org/ajfs
Kamalabadi M, Kamankesh M, Mohammadi A, Hadian Z, Ferdowsi R (2019) Contamination and daily intake of polycyclic aromatic hydrocarbons in iranian bread samples. Polycyclic Aromatic Compounds. https://doi.org/10.1080/10406638.2018.1534747
Karaosmanoglu M, Yılmaz M (2013) ALtıntepe Kalesinden Günümüze Yansımalar. J Int Soc Res 6(25):275–282
Karpuz H (1993) Türk İslam Mesken Mimarisinde Erzurum Evleri, Ankara
Koca YK (2019) Stripping traditionally productive Calcisols for tandir oven manufacturing in Diyarbakır, a semi-arid region in SE Turkey. Environ Monit Assess. https://doi.org/10.1007/s10661-019-7845-x
Koca N, Yazıcı H (2014) Coğrafi Faktörlerin Türkiye Ekmek Kültürü Üzerindeki Etkileri. Electron Turk Stud 9(8):35–45
Koocheki A, Mortazavi SA, Mahalati MN, Karimi M (2009) Efect of emulsifiers and fungal -amylase on rheological characteristics of wheat dough and quality of flat bread. J Food Process Eng 32(2):187–205. https://doi.org/10.1111/j.1745-4530.2007.00204.x
Kosklu Z (2005) Tandir in Old Erzurum Kitchen: how it is made, used and its place in Eastern Anatolia. Anadolu University J Soc Sci 5(2):155–178
Köşklü Z (2005) Eski Erzurum Mutfağında Tandır: Yapılışı, Kullanımı ve Doğu Anadolu’daki Yeri Üzerine. Anadolu University J Soc Sci
Köşklü Z, Tali Ş (2007) Geleneksel Erzurum Evlerinde Tandırevi (Mutfak) ve Mimarisi. Sanat Dergisi 11:97–111
Kramer C (2014) Village ethnoarchaeology: rural Iran in archaeological perspective. Academic
Kumar A (2015) Chapatis and related products. In: Encyclopedia of food and health, pp 724–734. https://doi.org/10.1016/B978-0-12-384947-2.00131-8
Liem DG, Miremadi F, Keast RSJ (2011) Reducing sodium in foods: the effect on flavor. Nutrients. https://doi.org/10.3390/nu3060694
Mamat H, Hill SE (2014) Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit. J Food Sci Technol. https://doi.org/10.1007/s13197-012-0708-x
Matz R (1972) The structure of cellulose acetate membranes 1. The development of porous structures in anisotropic membranes. Desalination 10(1):1–15
Meral R, Doǧan IS (2013) Grape seed as a functional food ingredient in bread-making. Int J Food Sci Nutr 64(3):372–379. https://doi.org/10.3109/09637486.2012.738650
Meral R, Erim Köse Y (2019) The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads. Qual Assur Saf Crops Foods 11(2):171–181. https://doi.org/10.3920/QAS2018.1350
Meral R, Sait Dogan I (2013) Quality and antioxidant activity of bread fortified with flaxseed. Italian J Food Sci 25(1):51
Miller RA, Hoseney RC (2008) Role of salt in baking. Cereal Foods World. https://doi.org/10.1094/CFW-53-1-0004
Morris CF, Wrigley C, Corke H, Seetharaman K, Faubion J (2016) Cereals: overview of uses: accent on wheat grain. In: Encyclopedia of food grains. Academic, pp 1–7
Movahhed S, Chenarbon HA, Rooshenas G (2018) Production of Lavash bread by yeast – salt method and determining the rheological properties of its dough. JFST 8(1):29–34
Navrotskyi S, Guo G, Baenziger PS, Xu L, Rose DJ (2019) Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties. J Cereal Sci 89. https://doi.org/10.1016/j.jcs.2019.102790
Ökse A (2015) Building Rituals attested at the Bronze Age Settlement of Salat Tepe, demonstrating Luvian, Hurrian and Hittite Rituals in the Upper Tigris Region. Sacred Landscapes of Hittites and Luwians: Proceedings of the International Conferencein Honour of Franca Pecchioli Daddi Florence, pp 123–137
Özgür B (2019) Eskiçağda Doğu Anadolu medeniyetlerinde tandır, ocak kültürleri ve gelişimleri [Erzincan Binali Yıldırım University]. http://earsiv.ebyu.edu.tr/xmlui/handle/20.500.12432/2193
Parker BJ (2011) Bread ovens, social networks and gendered space: an ethnoarchaeological study of tandir ovens in Southeastern Anatolia. Am Antiq 76(4):603–627. https://doi.org/10.7183/0002-7316.76.4.603. Cambridge University Press. http://www.jstor.com/stable/41331914
Parker B, Uzel M (2007) No Title. Ethnoarchaeological Investigations in Rural Anatolia 4:7–43
Pasqualone A (2018) Traditional flat breads spread from the Fertile Crescent: production process and history of baking systems. J Ethnic Foods 5(1):10–19. https://doi.org/10.1016/j.jef.2018.02.002
Quail KJ (2015) Flatbreads of the world. In: Encyclopedia of food grains: second edition. vol 3–4, pp 19–24. https://doi.org/10.1016/B978-0-12-394437-5.00125-X
Quilez J, Salas-Salvado J (2012) Salt in bread in Europe: Potential benefits of reduction. Nutr Rev. https://doi.org/10.1111/j.1753-4887.2012.00540.x
Sağlamtimur H, Ozan T (2007) Siirt Türbe Höyük Kazısı Ön Rapor. Arkeoloji Dergisi 10(2)
Sahlström S, Park W, Shelton DR (2004) Factors influencing yeast fermentation and the effect of LMW sugars and yeast fermentation on hearth bread quality. Cereal Chem. https://doi.org/10.1094/CCHEM.2004.81.3.328
Salehifar M, Ardebili MS, Azizi MH (2010) Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread. Food Sci Technol 30(3):833–837
Shon J, Yun Y, Shin M, China KB, Euna JB (2009) Effects of milk proteins and gums on quality of bread made from frozen dough. J Sci Food Agric. https://doi.org/10.1002/jsfa.3602
Sudha ML, Vetrimani R, Leelavathi K (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100(4):1365–1370. https://doi.org/10.1016/j.foodchem.2005.12.013
Tekin Z, Ceylan H (2017) Safranbolu Şer ‘iyye Sicillerinde Geçen Eşya, Lakap ve Yer İsimleri/The dictionary of wares, nicknames and place names mentioned in the Sheria registries of Safranbolu. J History Cult Art Res 6(6):377–402
Tkâcovâ L (2013) Near-Eastern Tannurs now & then: a close-up view of bread ovens with respect to the archaeological evidence and selected ethnographical examples from Khabur Region. Masaryk University
Türkoğlu S (1969) Van’da Tandır Adetleri. Türk Folklor Araştırmaları Dergisi 245:5491–5492
Wieser H (2007) Chemistry of gluten proteins. Food microbiology 24(2):115–119. https://doi.org/10.1016/j.fm.2006.07.004
Zolfaghari MS, Ardebili SMS, Asadi GH, Larijani K (2017a) Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile compounds, and sensory evaluation of Lavash bread. J Food Process Preserv 41(3). https://doi.org/10.1111/jfpp.12973
Zolfaghari MS, Asadi G, Ardebili SMS, Larijani K (2017b) Evaluation and comparison of different dough leavening agents on quality of lavash bread. J Food Meas Charact 11(1):93–98. https://doi.org/10.1007/s11694-016-9375-3
Acknowledgment
The photographs were taken in Alipaşa, İskele and Şahbağı districts of Van. The authors would like to thank Necmi Çiftçi, Zafer Ceylan, Nazan Kutlu, Şenol Köse, Ali Kaan Köse, Emine Oruç, Naime Meral, Tülay Meral, Eray Meral, Ferzende Oruç, and Sıddık Meral for their technical and moral support during the writing of the chapter. The authors are also very grateful to Nihat Işık known as Vanlı Nihat Hoca.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Meral, R., Kose, Y.E., Ocak, E., Ozogul, F. (2023). Traditional Turkish Bread, the “Tandır Ekmeği”. In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_17
Download citation
DOI: https://doi.org/10.1007/978-3-031-23352-4_17
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-23351-7
Online ISBN: 978-3-031-23352-4
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)