Chickpea Yeast, Wood-Fired Ovens & Ödemiş Bread Tradition

Ödemiş Chickpea Bread – Traditional Nohut Mayalı Ekmeği

Discover Ödemiş Nohut Mayalı Ekmeği, the traditional chickpea-yeast bread
shaped by generations of baking culture in İzmir's Küçük Menderes region.

Discover Ödemiş Chickpea Bread

Ödemiş Nohut Mayalı Ekmeği – A Living Bread Tradition of the Aegean

Travel inland from the coast of İzmir toward the fertile Küçük Menderes Basin, and bread becomes part of a much older rural story.

Around Ödemiş and especially in the countryside surrounding historic settlements such as Birgi, generations of bakers have used an unusual natural starter prepared from crushed chickpeas.

The result is known as Ödemiş Nohut Mayalı Ekmeği — Ödemiş chickpea-yeast bread.

Instead of relying on ordinary commercial baker's yeast, the traditional process begins by fermenting chickpeas with flour, water, salt and a small amount of sugar in a warm environment.

Locally, this chickpea starter is also known as “tatlı maya”, or “sweet yeast.”

Once the starter becomes active, it is incorporated into a firm wheat-flour dough, along with small pieces of chickpea retained from the fermentation process.

The bread is traditionally substantial, with a firm crumb, thick crust and distinctive rustic character.

Its long association with Ödemiş was formally recognised in 2023, when Ödemiş Nohut Mayalı Ekmeği received Mahreç İşareti geographical-indication protection.

Chickpea Yeast

The bread rises with a traditional starter prepared from crushed chickpeas.

Protected İzmir Bread

Ödemiş Nohut Mayalı Ekmeği is an officially registered geographical indication.

Thick Crust

A firm dough and substantial crust are among the bread's defining characteristics.

Ödemiş Heritage

The bread connects everyday baking with the agricultural and village traditions of the Küçük Menderes region.

Know the Bread

Ödemiş Chickpea Bread – Quick Facts

Essential information about one of Ödemiş's protected traditional foods.

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Origin

The protected bread is produced within Ödemiş district in İzmir Province.

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Special Starter

The dough is fermented using chickpea yeast, locally known as tatlı maya.

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Traditional Character

The bread is known for firm dough, a substantial crumb and a thick crust.

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Protected Product

Registered in Türkiye as a Mahreç İşareti under geographical-indication registration number 1439.

Bread, Villages & Generations of Knowledge

The Story of Ödemiş Chickpea Bread

A bread tradition shaped by the rural kitchens and bakeries of inland İzmir.

Bread has always occupied an important place in the food culture of western Anatolia.

Across the villages and agricultural settlements of the Küçük Menderes Basin, families developed ways of producing bread with the ingredients and fermentation techniques available to them.

One of the most distinctive of these traditions was the preparation of yeast from chickpeas.

Crushed chickpeas were combined with flour, water and other simple ingredients, then kept warm until natural fermentation became active.

This starter could then be used to raise a larger quantity of wheat dough.

The process required experience. Temperature mattered, timing mattered, and the baker needed to recognise when the starter had developed sufficiently.

Within Ödemiş, this knowledge became part of a wider village food culture passed between generations.

The bread became particularly associated with rural communities around Ödemiş and Birgi, where traditional baking practices continued even as industrial breads became increasingly common elsewhere.

Today, Ödemiş Nohut Mayalı Ekmeği is both an everyday food and a reminder of an older way of producing bread.

Its geographical-indication registration formally recognises this relationship between local knowledge, preparation technique and the culinary identity of Ödemiş.

Rustic, Substantial & Naturally Fermented

What Makes Ödemiş Chickpea Bread Special?

The identity of Ödemiş Nohut Mayalı Ekmeği comes not from elaborate ingredients, but from the unusual starter, the handling of the chickpeas and the traditional baking process.

Chickpea Starter

The defining feature is a natural fermentation prepared using crushed chickpeas.

Turkish: Nohut Mayası
Local Name: Tatlı Maya
Role: Fermentation

Chickpea Pieces

Small pieces from the chickpea starter remain part of the finished dough.

Ingredient: Chickpea
Method: Starter pieces retained
Identity: Regional characteristic

Firm Dough

The registered bread is characterised by a relatively firm and substantial dough.

Structure: Firm
Body: Substantial
Style: Rustic bread

Thick Crust

A pronounced crust is one of the most recognisable characteristics of the finished bread.

Crust: Thick
Appearance: Rustic
Baking: High heat

Large Format

Traditional Ödemiş chickpea bread is substantially larger than a small everyday loaf.

Weight: About 1.5 kg
Height: About 10 cm after rising
Form: Square or rectangular

Regional Protection

The bread's name and production tradition are recognised through Türkiye's geographical-indication system.

Type: Mahreç İşareti
Registration: No. 1439
Region: Ödemiş

The Fermentation Behind the Bread

What Is Chickpea Yeast?

Chickpea yeast is a traditional fermentation method in which crushed chickpeas help create an active starter capable of raising bread dough.

In Ödemiş, this starter forms the foundation of Nohut Mayalı Ekmeği.

Crushed Chickpeas

The chickpeas are broken into pieces rather than completely ground into flour.

Warm Water

Warm conditions are important for encouraging the starter to ferment successfully.

Wheat Flour

A quantity of wheat flour is incorporated during starter preparation.

Small Amount of Sugar

The registered method includes a small quantity of white sugar in the starter.

Overnight Fermentation

The starter is kept warm overnight until visible fermentation develops.

Foaming

Foam forming above the mixture is one sign that the starter has become active.

A Traditional Name for an Unusual Starter

Why Is Chickpea Yeast Called “Tatlı Maya”?

In the Ödemiş region, chickpea yeast is also known as tatlı maya.

The phrase literally translates as “sweet yeast”, but it should not be understood to mean that the finished bread is a dessert.

It is a traditional name for this particular style of fermentation.

Traditional Term

Tatlı maya is a regional name associated with chickpea-based bread fermentation.

Not Dessert Bread

The bread remains fundamentally a savoury everyday wheat bread.

Natural Fermentation

The starter is developed through controlled warmth and fermentation.

Time Sensitive

Successful chickpea yeast depends on preparing and using the starter at the right stage.

Warmth Matters

Traditional preparation protects the starter from cooling while fermentation develops.

Inherited Knowledge

Recognising a successful starter was traditionally learned through experience.

Simple Ingredients, Distinctive Technique

What Is Ödemiş Chickpea Bread Made From?

The protected bread is based on familiar ingredients. Its individuality comes primarily from how those ingredients are fermented and handled.

Chickpeas

Crushed chickpeas form the distinctive fermentation starter.

Wheat Flour

Wheat flour forms the principal structure of both starter and bread dough.

Water

Water is carefully used at different temperatures during starter and dough preparation.

Salt

Salt appears in both the traditional starter and finished dough process.

White Sugar

A small amount is used during preparation of the chickpea starter.

Olive Oil

Olive oil is applied to the bread during the baking stage.

The Most Delicate Part of the Process

How the Chickpea Starter Is Prepared

The geographical-indication specification describes a carefully controlled process for developing the chickpea yeast.

1. Wash the Chickpeas

Dry chickpeas are washed with hot water before preparation begins.

2. Break the Chickpeas

The chickpeas are crushed into pieces without reducing them completely to powder.

3. Fill the Jar

The crushed chickpeas are placed into a glass jar.

4. Add the Ingredients

Sugar, salt and wheat flour are added to the chickpeas.

5. Add Hot Water

Water at approximately 70°C is incorporated into the mixture.

6. Mix

The ingredients are mixed with a food-safe wooden spoon.

7. Keep Warm

The closed jar is wrapped to help retain the warmth required for fermentation.

8. Ferment Overnight

The starter is traditionally maintained at approximately 35–36°C overnight.

9. Watch for Foam

Fermentation is considered ready when solids settle and foam develops above the mixture.

10. Strain the Starter

The liquid starter is normally passed through a fine sieve before being added to the dough.

11. Keep Chickpea Pieces

Larger chickpea fragments are retained rather than discarded.

The Key Difference

Those retained chickpea pieces are later added directly into the bread dough.

From Fermented Starter to Traditional Loaf

How Ödemiş Chickpea Bread Is Made

Once the chickpea starter is ready, the bread-making process begins.

1. Prepare the Flour

Wheat flour is placed in a large mixing vessel.

2. Add Water

Water at approximately 25°C is added and the dough begins to form.

3. Add Salt

Salt is incorporated as the dough develops.

4. Add Chickpea Yeast

The fermented liquid starter is gradually worked into the dough.

5. Add Chickpea Pieces

The chickpea pieces retained from the starter are incorporated into the dough.

6. Knead

The mixture is kneaded until a firm, non-sticky dough is obtained.

7. First Rise

The covered dough rests at room conditions for approximately 2–3 hours.

8. Portion

Pieces of approximately 1.6–1.8 kg are taken from the fermented dough.

9. Shape in Baking Trays

The dough is placed into square or rectangular baking containers.

10. Apply Olive Oil

Olive oil is brushed onto the bread during the preparation for baking.

11. Optional Sesame

Sesame seeds may be added to the surface if desired.

12. Bake

The bread is traditionally baked in a wood-fired oven at approximately 200°C for 45–55 minutes.

A Substantial Loaf Built for the Table

The Traditional Shape of Ödemiş Chickpea Bread

Unlike a small round bread roll, Ödemiş Nohut Mayalı Ekmeği is traditionally a large and substantial loaf.

Finished Weight
Approximately 1.5 kg

Typical Height
Approximately 10 cm after rising and baking

Rectangular Format
Usually approximately 20 × 30 cm

Square Format
Usually approximately 25 × 25 cm

Dough Character
Firm and substantial

Crust
Characteristically thick

The Detail That Distinguishes the Ödemiş Method

Why Are There Chickpea Pieces Inside the Bread?

One of the most interesting features of Ödemiş Nohut Mayalı Ekmeği is that parts of the chickpeas used for fermentation are deliberately incorporated into the finished dough.

This is not simply accidental residue. It forms part of the registered regional preparation method.

Starter Is Strained

The fermented liquid is normally passed through a fine sieve.

Fine Pieces Remain

Very small chickpea fragments can remain within the liquid starter.

Larger Pieces Are Saved

Larger fragments caught during straining are kept for the next stage.

Added to the Dough

The retained chickpea pieces are incorporated during kneading.

Regional Signature

This technique helps distinguish the registered Ödemiş preparation.

Traditional Knowledge

It demonstrates how the starter itself becomes part of the finished bread rather than being discarded.

Heat, Crust & the Traditional Oven

Wood-Fired Baking

The registered production method specifies baking in an oven heated by wood fire.

This final stage transforms the fermented dough into the substantial, thick-crusted loaf associated with Ödemiş.

Wood Fire

Traditional baking uses an oven operated with wood fuel.

200°C

The registered method specifies a baking temperature of approximately 200°C.

45–55 Minutes

The substantial loaf requires a relatively long baking period.

Olive-Oil Surface

Olive oil is used during the baking process.

Optional Sesame

The surface may be finished with sesame seeds.

Rest Before Eating

After leaving the oven, the bread is allowed to rest before consumption.

Rustic Bread with a Distinctive Fermentation

What Does Ödemiş Chickpea Bread Taste Like?

Ödemiş chickpea bread is first and foremost a substantial wheat bread, but its unusual fermentation gives it a character different from ordinary commercial yeast bread.

Individual bakeries and batches naturally vary, while the protected specification particularly emphasises the bread's firm dough, thick crust and presence of chickpea pieces.

Rustic Wheat Character

The flavour remains grounded in traditional wheat bread.

Fermented Aroma

Chickpea fermentation creates a distinctive freshly baked aroma.

Substantial Crumb

This is not designed as an exceptionally light or fragile loaf.

Thick Crust

The outer crust gives the loaf much of its rustic personality.

Chickpea Fragments

Small chickpea pieces can remain visible within the bread.

Best Fresh

Freshly baked bread reveals the contrast between crust and interior most clearly.

One of Ödemiş's Protected Regional Foods

Ödemiş Chickpea Bread Geographical Indication

Ödemiş Nohut Mayalı Ekmeği is officially registered through Türkiye's geographical-indication system.

Registered Name
Ödemiş Nohut Mayalı Ekmeği

Registration Number
1439

Registration Date
4 August 2023

Application Number
C2021/000200

Application Date
20 April 2021

Protection Type
Mahreç İşareti

Product
Bread / Ekmek

Product Group
Bakery and pastry products, dough products and desserts

Province
İzmir

Geographical Boundary
Ödemiş district, İzmir Province

Registrant
Ödemiş Ticaret Odası – Ödemiş Chamber of Commerce

The registration protects the connection between the name of the bread, its established reputation, its particular chickpea-yeast method and the geographical area of Ödemiş.

For bread sold under the protected name, the production stages described in the specification must take place within the defined geographical boundary.

Bread Culture in the Historic Countryside

Birgi & the Living Tradition of Chickpea Bread

The cultural story of chickpea-yeast bread is particularly visible around Birgi and the rural settlements of the Ödemiş district.

Here, historic architecture, traditional agriculture, village kitchens and local bakeries still exist within the same cultural landscape.

Historic Settlement

Birgi preserves one of western Anatolia's most remarkable historic townscapes.

Traditional Bakeries

Local baking remains an important part of the area's culinary identity.

Village Knowledge

Chickpea fermentation represents the kind of practical knowledge traditionally transmitted within communities.

Agricultural Setting

The surrounding landscape connects bread culture with farming and rural life.

Food & Heritage

Eating regional bread in Birgi adds another dimension to a visit centred on architecture and history.

Living Tradition

The bread remains something that can still be baked, bought, shared and eaten today.

Food as Cultural Memory

More Than a Loaf of Bread

Traditional foods often survive because families and communities continue making them, not because their recipes are written down.

Ödemiş chickpea bread is a good example. The bread depends upon practical knowledge: how finely to crush the chickpeas, how warm the starter should remain, when fermentation is ready and how the dough should feel during kneading.

Knowledge

The technique depends on experience as much as on a written recipe.

Memory

The aroma and texture of familiar bread can connect generations with home and family.

Community

Bread has traditionally been one of the most widely shared foods in Anatolian life.

Place

The Ödemiş name connects the bread to a specific cultural landscape.

Continuity

Active bakeries help ensure that traditional fermentation knowledge remains in use.

Geographical Protection

Registration provides formal recognition of that regional relationship.

Simple Bread, Endless Possibilities

How to Enjoy Ödemiş Chickpea Bread

A substantial traditional bread needs very little decoration. Fresh slices can accompany almost any Aegean breakfast or village-style meal.

With Olive Oil

Dip fresh bread into good Aegean olive oil for one of the simplest regional combinations.

With İzmir Tulum Cheese

The robust bread works naturally beside a mature regional cheese.

At Breakfast

Serve with tomatoes, olives, cheese, eggs and tea.

With Soups

Its firm texture makes it useful beside warming soups and stews.

With Village Dishes

Use it to accompany beans, vegetables and slow-cooked dishes.

Simply Fresh

When the loaf has just been baked, a plain slice may be the best way to appreciate it.

Keeping a Traditional Loaf

How Long Does Ödemiş Chickpea Bread Keep?

The geographical-indication specification also provides guidance for storing the bread.

Room Temperature
Up to approximately 4 days under suitable conditions

Refrigerated
Up to approximately 10 days at +4°C

Frozen
Up to approximately 6 months

Before Packaging
The bread should be completely cooled

Packaging
Food-safe packaging that allows appropriate airflow is used

Always follow the storage instructions provided by the individual bakery or producer, particularly once a packaged loaf has been opened.

The Agricultural Heart of the Küçük Menderes Basin

Ödemiş – Home of Chickpea-Yeast Bread

Ödemiş sits in one of western Türkiye's most productive agricultural landscapes, between fertile plains and mountain country.

Its food culture reflects both environments.

Küçük Menderes Plain

The broad valley supports intensive agriculture and livestock production.

Village Cuisine

Rural traditions remain an important part of the district's food identity.

Local Markets

Markets connect farmers, producers and consumers throughout the district.

Birgi

The historic town combines architectural heritage with strong local food traditions.

Bozdağ

Mountain landscapes north of Ödemiş add chestnuts, forests and highland culture to the region.

Protected Foods

The district possesses a remarkable collection of geographically protected regional products.

Bread, Olive Oil, Farms & the Aegean Interior

What Chickpea Bread Reveals About Ödemiş Food Culture

Ödemiş cuisine is deeply connected with the agricultural landscape surrounding it.

Nohut Mayalı Ekmeği reveals how even an everyday food such as bread can preserve distinctive regional knowledge.

Fermentation

The starter demonstrates a traditional alternative to ordinary commercial yeast.

Resourcefulness

Simple pantry ingredients are transformed through technique and patience.

Olive-Oil Culture

Olive oil appears even in the bread's traditional baking process.

Rural Baking

Breadmaking forms part of the wider domestic and village food tradition.

Regional Identity

A familiar food becomes a marker of a particular place.

Continuity

Every loaf prepared traditionally helps keep an old fermentation method alive.

Historic Streets, Regional Bread & Mountain Landscapes

Build Ödemiş Chickpea Bread into a Day Trip

The bread becomes even more meaningful when tasted within the landscape that created it.

Morning
Begin your journey in the Küçük Menderes countryside

Birgi
Explore historic streets, mansions and traditional architecture

Local Bakery
Look for traditionally prepared nohut mayalı ekmeği

Regional Breakfast
Pair fresh bread with cheese, olives and local olive oil

Ödemiş
Continue into the district centre and experience its market culture

Local Lunch
Discover other dishes and ingredients associated with Ödemiş

Gölcük or Bozdağ
Climb toward the mountain landscapes north of the plain

Return
Finish a day combining architecture, rural scenery and regional food

Follow the Flavours of İzmir

An Aegean Food Journey

Ödemiş chickpea bread can form part of a wider journey through the protected foods and regional flavours of İzmir Province.

Ödemiş Chickpea Bread

Begin with a thick-crusted loaf raised with traditional chickpea yeast.

Bozdağ Chestnut Candy

Travel into the mountains for Ödemiş's protected whole-chestnut confection.

Kemalpaşa Cherries

Discover the celebrated cherries grown around the slopes of Nif Mountain.

Kavacık Grapes

Explore the protected grapes of İzmir's elevated vineyard country.

İzmir Tulum Cheese

Pair regional bread with one of western Türkiye's best-known mature cheeses.

Bergama Kozak Pine Nuts

Continue into another upland landscape where forests shape regional food production.

Protecting an Everyday Tradition

Why Ödemiş Chickpea Bread Matters

The importance of Nohut Mayalı Ekmeği extends far beyond the loaf itself.

It preserves a traditional fermentation method that could easily disappear if communities stopped making it.

Fermentation Heritage

The bread preserves an unusual chickpea-based starter tradition.

Baking Knowledge

Success depends upon temperature, timing and experienced handling.

Village Culture

The bread reflects the domestic and rural food heritage of Ödemiş.

Local Economy

Traditional bakeries and regional foods contribute to local food tourism and commerce.

Geographical Identity

The protected name links the product directly with Ödemiş.

Living Heritage

The tradition survives because people continue producing and eating the bread.

Explore the Aegean Table

Other İzmir Foods & Drinks to Discover

Continue exploring one of Türkiye's most diverse regional food cultures.

Bozdağ Chestnut Candy

Discover the protected chestnut confection from the mountain country of Ödemiş.

Kemalpaşa Cherries

Explore the protected cherries grown east of İzmir.

Kavacık Grapes

Discover dark table grapes from İzmir's mountain vineyards.

Bergama Kozak Pine Nuts

Explore the stone-pine forests of the Kozak Plateau.

İzmir Tulum Cheese

Taste one of western Türkiye's classic mature cheeses.

Aegean Herbs

Discover the wild and cultivated greens that define İzmir's seasonal cooking.

İzmir Lokma

Explore the city's deeply rooted fried-dough tradition.

İzmir Sherbets

Discover traditional drinks prepared from fruits, flowers, herbs and spices.

Heritage, Markets & Mountain Landscapes

Places to Combine with Ödemiş Chickpea Bread

A food journey through Ödemiş can easily be combined with some of inland İzmir's most memorable landscapes and historic places.

Birgi

Explore historic streets, traditional houses, mosques and monumental architecture.

Ödemiş

Discover the district centre, local markets and regional food culture.

Gölcük Plateau

Visit the mountain lake and highland scenery above the Küçük Menderes Plain.

Bozdağ

Experience forested mountain landscapes and the cooler atmosphere of upland İzmir.

Bozdağ Chestnut Country

Explore the mountain environment behind another of Ödemiş's protected foods.

Küçük Menderes Basin

Observe the broad agricultural landscape that supports the district's rich food culture.

Taste the Tradition Properly

Tips for Discovering Ödemiş Chickpea Bread

Ask for Nohut Mayalı Ekmek

Use the Turkish name when visiting bakeries in the region.

Look for the Protected Name

For geographical authenticity, look specifically for Ödemiş Nohut Mayalı Ekmeği.

Buy It Fresh

Fresh bread allows you to experience the thick crust and substantial crumb at their best.

Look at the Interior

Small chickpea fragments can be part of the authentic regional preparation.

Try It Plain First

Taste a piece without accompaniments before adding cheese or olive oil.

Pair It with Local Foods

Cheese, olives and olive oil make natural companions.

Visit Birgi

The historic town provides a wonderful cultural setting for discovering traditional Ödemiş food.

Ask About the Bakery

Traditional bread becomes more meaningful when you understand who makes it and how.

Useful Questions

Frequently Asked Questions About Ödemiş Chickpea Bread

What is Ödemiş Chickpea Bread?

Ödemiş Chickpea Bread, officially registered as Ödemiş Nohut Mayalı Ekmeği, is a traditional wheat bread from Ödemiş in İzmir Province fermented with a chickpea-based starter.

What does “Nohut Mayalı Ekmeği” mean?

It means chickpea-yeast bread or bread fermented with chickpea starter.

Where does Ödemiş Chickpea Bread come from?

The geographical indication covers Ödemiş district in İzmir Province.

Is Ödemiş Chickpea Bread geographically protected?

Yes. Ödemiş Nohut Mayalı Ekmeği is officially registered as a geographical indication in Türkiye.

What type of geographical indication does it have?

It is registered as a Mahreç İşareti.

What is its registration number?

The geographical-indication registration number is 1439.

When was Ödemiş Chickpea Bread registered?

Its registration date is 4 August 2023.

Who registered Ödemiş Nohut Mayalı Ekmeği?

The registrant is Ödemiş Ticaret Odası, the Ödemiş Chamber of Commerce.

What ingredients are used?

The principal ingredients are chickpea yeast, wheat flour, water, salt and olive oil. A small quantity of sugar is also used when preparing the starter.

Does Ödemiş chickpea bread contain chickpeas?

Yes. The starter is prepared from chickpeas, and small chickpea pieces produced during starter preparation are incorporated into the bread dough.

What is chickpea yeast?

Chickpea yeast is a traditional starter created by fermenting crushed chickpeas with flour, water and other simple ingredients under warm conditions.

What is tatlı maya?

Tatlı maya, literally “sweet yeast,” is a traditional local name used for the chickpea starter.

Is Ödemiş Chickpea Bread sweet?

It is primarily a savoury bread. The term “sweet yeast” refers to the traditional name of the starter rather than describing the bread as a dessert.

How is the chickpea starter prepared?

Crushed chickpeas are mixed with flour, salt, a small amount of sugar and hot water, then kept warm overnight until fermentation develops.

How long does the dough ferment?

After the starter is incorporated, the bread dough is traditionally left to ferment for approximately 2–3 hours.

How is Ödemiş Chickpea Bread baked?

The registered method calls for baking in a wood-fired oven at approximately 200°C for around 45–55 minutes.

What shape is Ödemiş Chickpea Bread?

The bread is generally produced in a rectangular form of approximately 20 × 30 cm or a square form of approximately 25 × 25 cm.

How much does the bread weigh?

A finished traditional loaf weighs approximately 1.5 kilograms.

What is the texture like?

The registered product is characterised by firm dough and a thick crust.

Is sesame always used?

No. Sesame may be added to the surface, but it is optional within the registered preparation method.

Is olive oil used in the bread?

Yes. Olive oil forms part of the registered preparation and baking process.

How long can Ödemiş Chickpea Bread be stored?

The registered specification states approximately four days at room temperature, ten days refrigerated at +4°C, or up to six months when frozen, under suitable storage conditions.

Where can I try Ödemiş Chickpea Bread?

Look for traditional bakeries and regional-food producers within Ödemiş district, including the wider Birgi area.

What should I eat with chickpea bread?

It pairs naturally with olive oil, olives, cheese, breakfast dishes, soups, beans and other traditional Aegean foods.

Why is the bread important to Ödemiş?

It preserves a distinctive regional fermentation technique and represents part of the culinary knowledge passed through generations in Ödemiş and its rural communities.

Can Ödemiş Chickpea Bread be combined with a visit to Birgi?

Yes. Birgi and Ödemiş work particularly well together for travellers interested in historic architecture, rural landscapes and regional food.