Recipe
To prepare the village bread locally known as somon, dough whose yeast is activated the night before is kneaded with warm water, salt, and flour. The kneaded dough is shaped into a round form and baked in a tandır oven for approximately one hour. This bread, which can be consumed for a long time without spoiling, is generally preferred during the summer months (whereas bazlama, which spoils more quickly, is made in winter). In a single firing of the tandır, one batch (ağız) is baked at a time. When the oven is fired, approximately 30 loaves of somon bread are produced in one batch.