Tandoor bread
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Tandoor baking in Kashgar in China | |
| Place of origin | Iraq (Ancient Mesopotamia) |
|---|---|
| Main ingredients | Flour |
 Cookbook: Tandoor bread  Media: Tandoor bread | |
Tandoor bread (Arabic: خبز تنور khubz tannoor)[note 1] is a type of leavened[1] bread baked in a clay oven called a tandoor,[2][3] similar to naan.
In India, Pakistan and Bangladesh, tandoor breads are popular especially in the Khyber Pakhtunkhwa, Gujarat, Jammu and Kashmir, Rajasthan 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
Baking tandoor bread in Azerbaijan
Prepared tandoor bread
Making tandoor bread in India
See also
Notes
- ↑ Armenian: թոնիր հաց tonir hats, Azerbaijani: Təndir çörəyi, Bengali: তন্দুর নান Tandura nāna, Georgian: თონის პური tonis puri, Gujarati: તંદૂરી નાન tandūrī nāna, Hindi: तंदूर नान tandoori naan, 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
Citations
- ↑ http://bksoc-shop.org.uk/blogs/news/18863979-recipe-tandyr-nan
- ↑ http://kabobcentral.com/tandoorbpage.html
- ↑ http://www.malatyahaber.com/haberler/templates/malatya-new.asp?articleid=15738&zoneid=7&y=
- ↑ Cavendish, Marshall (2007). Peoples of Western Asia. Marshall Cavendish Corporation. p. 336. ISBN 978-0761476771.
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