Tandoor bread

Tandoor bread
Tandoor baking in Kashgar in China
Place of origin	Armenia, Azerbaijan, Iran, Turkey, Georgia, Kazakhstan, Kyrgyzstan, Uzbekistan, Tajikistan, Pakistan, India, Bangladesh, Xinjiang (northwestern China)
Main ingredients	Flour
Cookbook:Tandoor bread  Tandoor bread

Tandoor bread (Armenian: թոնիր հաց tonir hats, Azerbaijani: Təndir çörəyi, Georgian: თონის პური tonis puri, Kazakh: тандыр нан tandyr nan, Kyrgyz: тандыр нан tandyr nan, Persian: نان تنوری‎ nan-e-tanuri, Tajik: нони танурй noni tanuri, Turkish: Tandır ekmeği, Uyghur: تونۇر نان, tonur nan, тонур нан, Uzbek: tandir non‎) is a type of leavened^[1] bread baked in a clay oven called a tandoor,^[2][3] similar to naan.

In Pakistan, tandoor breads are popular especially in the Khyber Pakhtunkhwa and Punjab regions, where naan breads are baked in tandoor clay ovens fired by wood or charcoal. These tandoor-prepared naans are known as tandoori naan.^[4]

Gallery

• 

  Lavash made in tandoor in Armenia

• 

  Baking tandoor bread in Azerbaijan

• 

  Georgian tonis puri

• 

  Prepared tandoor bread

See also

References

Bread List of breads Types Brown bread White bread Whole wheat Flatbread Multigrain bread Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened Ingredients Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales Processes Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process Uses Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast Other Breadmaking Baker percentage History of bread List articles American breads Brand name breads British breads Indian breads Pakistani breads Quick breads Sweet breads Recipes on WikiBooks Category:Breads The Food Portal