Wood-Fired Oven · Cheese Bread
Tutmanik
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It's leavened bread with cheese and egg baked right into the crumb — closer to a savory cake than a loaf.
A soft, yeasted dough is layered or kneaded with sirene cheese and egg, then baked until puffed and golden. Rhodope mountain villages sell it warm from wood-fired ovens at local taverns and market bakeries.
Why it's made this way: Tutmanik reflects the simple, dairy-heavy pantry of Rhodope shepherding villages, where bread and cheese were often baked together rather than served apart.
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Part of World of Street Food — 690 dishes from 118 countries.
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