Bread
Bazlama
Misir Ekmei
Lava
Pide (a broad, round and flat bread made of wheat)
Simit (also known as "gevrek", another type of ring-shaped bread covered with sesame seeds. Simit is commonly eaten in Turkey, plain or with cheese, butter or marmalade).
Tandr bread (baked on the inner walls of a round oven called tandr)
Pastries
Tableside preparation of gözleme in a restaurant near Antalya
Lahmacun ready to be served.
Papara(Popara)Turkish cuisine has a range of savoury and sweet pastries. Dough based specialities form an integral part of traditional Turkish cuisine.
The use of layered dough is rooted in the nomadic character of early Central Asian Turks.The combination of domed metal sac and oklahu/oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in su börei, or 'water pastry' , a salty baklava-like pastry with cheese filling), güllaç and baklava.
Börek is the general name for salty pastries made with yufka (a thicker version of phyllo dough), which consists of thin layers of dough. Su börei, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çig börek (also known as Tatar börei) is fried and stuffed with minced meat. Kol börei is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül börei (rose) or Sigara börei (cigarette). Other traditional Turkish böreks include Tala börei (phyllo dough filled with vegetables and diced meat), Puf börei. Laz[disambiguation needed] börei is a sweet type of börek, widespread in the Black Sea region.
Poaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries.