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Malatya Yağlı Ekmeği is a protected geographical indication bread variety unique to the province of Malatya. The dough is prepared using bread wheat flour or whole wheat flour, water, salt, margarine oil (preferably butter), and fresh yeast. After shaping, the surface is brushed with egg yolk and sprinkled with sesame and anise seed, then baked in wood-fired or natural gas-powered stone ovens. This bread weighs approximately 100 grams, has a diameter of 20 cm and a thickness of 1 cm, and is dist