Turkish · IV The Method
Turkish Bread: Tandır and Sac Traditions
I
Origin
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II
Description
Turkish bread encompasses two ancient cooking surface traditions that predate oven baking in Anatolia: the tandır (clay oven sunk into the ground or built into a wall — bread stuck to the interior walls, baked by radiant heat) and the sac (convex iron griddle over open fire — bread cooked directly on the curved surface). Both produce breads with characteristics impossible to replicate in a conventional oven.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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