Karahoyuk

I was able to visit Mahir Sag and his wonderful family in the village of Karahoyuk, Turkiye, which the bread is named after. Here is his bakery.

Mahir uses chickpeas for his starter. He told an ancient story about the Seljuk's coming to this village a thousand years ago. There was a 3-day market every week and the Seljuk's would always purchase these round breads risen with chickpeas, and baked in a wood-fired oven.

Just prior to baking these rounds, they spread a yogurt mixture on top which adds a lovely brown color plus flavor.

Here is Mahir Sag's family, all of whom are a part of this bread's production and history, along with the wonderful translator Michel.

Here are the owners of the Numune Bakery in Odemis, Turkiye, including the grandfather, father, and now their two sons. They make 30,000 loaves a day and basically feed the people of Odemis in their wood-fired ovens. One of the breads they make is Nohut Mayali Ekmek, made from the chickpeas fermenting, which raises the bread.

Here is another bakery outside of Odemis, in the lovely village of Birgi. They make Nohut Mayli Ekmek with whole grains from the chickpea fermentation. This bakery is over a hundred years old.