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Tandoor Bread Introduction

Tandoor bread or Tandoori bread (Arabic: خبز تنور‎ khubz tannoor), also known as taftoon bread is a type of leavened, single-layered flat bread baked in a clay oven called a tandoor, similar to naan. It is commonly consumed in South Asian countries such as Iran, Pakistan, and India as the main wheat-based product.

Tandoori roti is served in restaurants, hotels, industrial canteens and home. It is also gaining popularity in the continents of Asia and Europe. Preparation of the dough starts off by kneading the flour, water, and salt together, which is then formed into a disc of 2-3 millimeter thickness, 15-20 centimeter diameter and a weight of 50-60 grams. Once it is shaped, the dough is placed inside a special type of oven called a tandoor to bake. The dough "...is placed onto the pre-heated inner walls of the tandoor and allowed to bake for 37 seconds at [around] 425°C."^[1]

In Pakistan and India, 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.

Research

Since "...Tandoori breads of Pakistan (Roti), India (Naan) and Iran (Taftoon)...represent a substantial share of wheat-baed product consumption in these countries and have potential for increased consumtion in non-traditional markets in other parts of the world", Irfan A. Hashmi at the Victoria University of Technology decided to compile a study on how wheat and flour properties affect the quality of the Tandoori bread. Out of the three different types of Tandoori bread made from among 23 Australian wheat samples, Batavia and Trident varieties had ranked the highest during the evaluation of all the cultivars. With the introduction of a new baking technique, the experiment compared the new method with the original method in order to.

"The general aims of this study are to develop procedures for reproducible measurement of Tandoori bread quality; to identify and study factors influencing quality and to establish relationships with parameters which might allow prediction of end use quality from chemical and biochemical measurements of grain or flour samples." This proposed program contained seven different phases: survey of current practice, design and installation of a tandoor, and development of standardized procedure for tandoori bread production, development of an evaluation scheme for tandoori breads, development of a reference set of grain and flour samples, investigation of the significance of parameters, and investigation of the relationship between wheat and flour parameters and tandoori bread quality.

Within a different study, "six commercially-grown wheat varieties were evaluated for their physico-chemical characteristics and carbohydrate profiles." The wheat varieties were ranked from good to poor, depending on the quality of the tandoori roti-making. "Qualitative and quantitative patterns of protein are the major factors accounting for variation in loaf volume of bread within wheat varieties...The purpose of this investigation is to study the carbohydrate profile of wheat varieties differing in tandoori roti-making quality. Such information helps to predict suitability of wheat for tandoori roti preparation."

Studies have been done to come to a conclusion that tandoori roti baked in an earthern tandoor made the sensory texture, taste, flavor superior to the breads baked in other types of ovens.

History of Tandoor Bread

Dating back from 2600 B.C., tandoor cooking began in the Steppes of Central Asia and was later brough to India by its Mughal Empire rulers. "...the high searing heat plus the moisture-retaining properties of the tandoor oven make it equally effective for cooking meat and fish. Today it has become one of the most popular cooking methods in India."