The essential taste of Sunday brunches: Bafra pita

Bafra pita, which has been shaped by kneading in the hands of skilled craftsmen in Bafra district of Samsun for more than a hundred years, has brought its name to the big cities with its taste. It is separated from the other pitas with its thin pulp, brittleness, being cooked on wood fire, specially prepared with natural butter and cheese or mince. People eat Bafra pita at weddings, funerals, or special invitations. Turan Özkülünk, who has been in the Bafra district for 37 years and is also known as Turan Usta, told the journalists that he started making pitas at the age of 13 with his uncle. After opening his own the pita hall Özkülünk said he also taught his two sons to make pitas in order to carry this flavor to the future. Emphasizing that the reputation of the Bafra pita exceeded the limits of Bafra district, he said they worked really hard to preserve and continue the pita culture. 'There was this pita before me, and will be even after me.' Özkülünk said. 'Our most busy days are the days of Sunday. Pita is a culture in our region, a lifestyle. In particular, we have a tradition of making pita bread on Sunday, which continues from the past to the present.' he added. They ask me, 'What is the secret of the taste of Bafra pita?' he said. 'The secret is passion. We can't accomplish anything without being passionate.' Our pita bread is crisp, thin, shape closed and curvy. It reaches 80 centimeters in length. Minced and cheesy are two main varieties. People all over Turkey are coming here to taste our Bafra pita. '