Tandoor bread

Tandoor bread

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

Tandoor bread (Arabic: خبز تنور‎‎ khubz tannoor, 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

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  Lavash made in tandoor in Armenia
• 
  Baking tandoor bread in Azerbaijan
• 
  Georgian tonis puri
• 
  Prepared tandoor bread

See also

References

Bread
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