Tandoor bread

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Tandoor bread
KashgarNaan.jpg
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]

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  1. ^ 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 نانtonur nan, тонур нан, Uzbek: tandir non

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