Tandoor bread
 Tandoor baking in Kashgar in China | |
| Place of origin | Azerbaijan, Turkey, Kazakhstan, Kyrgyzstan, Uzbekistan, Tajikistan, Pakistan, India, Bangladesh, Iran, Xinjiang (northwestern China) |
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| Main ingredients | Flour |
Tandoor bread (Azerbaijani: Təndir çörəyi, Turkish: Tandır ekmeği, Persian: نان تنوری naan-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]
Gallery
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Baking tandoor bread -
Prepared tandoor bread -
Baking tandoor bread in İkinci Nügədi, Azerbaijan -
See also
References
- ^ 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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