Tandoor bread

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

Tandoor bread (Azerbaijani: Təndir çörəyi, Turkish: Tandır ekmeği, Persian: نان تنوریnaan-e-tanuri, Tajik: нони танурй noni tanuri, Kyrgyz: тандыр нан tandyr nan, Uzbek: tandir non, Kazakh: тандыр нан tandyr nan, Uyghur: تونۇر نان, tonur nan, тонур нан‎) is a type of bread baked in a clay oven called a tandoor.[1][2]

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.[3]

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References[edit]

  1. ^ http://kabobcentral.com/tandoorbpage.html
  2. ^ http://www.malatyahaber.com/haberler/templates/malatya-new.asp?articleid=15738&zoneid=7&y=
  3. ^ Cavendish, Marshall (2007). Peoples of Western Asia. Marshall Cavendish Corporation. p. 336. ISBN 978-0761476771.