 Dough based specialties 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 sač and oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in "su böreği", or 'water pastry', a salty baklava-like pastry with cheese filling), güllaç and baklava.