Acem Bread is one of Erzurum’s traditional products with a geographical indication certificate. Made from flour, water, yeast, and salt, this bread is baked in a tandoor, gaining a unique flavor and texture. Distinguished by its thin and flexible structure, Acem Bread cooks quickly in the high heat of the tandoor, offering a distinctive taste with its lightly charred aroma.
Dating back to the Ottoman period, this bread derives its name from Erzurum's cultural interactions. It is often served at breakfast, alongside meals, or used for wraps. Best enjoyed fresh, Acem Bread is also notable for its ability to remain soft and fresh for an extended period.
Produced using traditional methods in Erzurum, Acem Bread represents more than just food; it is a significant reflection of the region's cultural and historical heritage. Still baked in tandoors today, this delicacy continues to be highly appreciated by locals and visitors alike.
