"concentrations range from 10.3% to 11.5%, between 1.2 and 1.6% salt is added, and the bread is baked in temperatures ranging from 330 to 450°C. Sixteen different polycyclic aromatic hydrocarbons are present in tandoor bread. . Tandoor bread Tandoor bread ( ""khubz tannoor"") is a type of leavened bread baked in a clay oven called a tandoor, similar to naan. In the Indian subcontinent, 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"
"aside, and the loaves were baked on the heated surface. People also began placing a convex dome, initially earthenware and later metal, over the pit-oven and cooking the flatbreads on the dome instead of on the ash-covered surface; this type of oven is probably what was meant by the biblical ""machabat"", often translated as “griddle”. The Persians introduced a clay oven called a tanur (similar to the Indian tandoor), which had an opening at the bottom for the fire, and through which the bread was placed to be baked on the inner wall of the upper chamber from the heat"
"in Armenian cuisine, as an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs. In ancient times people used it to cook bread and various dishes. Tandir bread (tandoori bread, təndir çörəyi) is widespread bread type in Azerbaijan. Tandir bread is baked from the heat of the tandir's walls, which ensures very fast baking. One of the world's biggest tandoors was built in Azerbaijan's southern city of Astara in 2015. The height of the tandoor is 6,5m and the diameter is 12 m. The tandoor consists of 3 parts. Tandoor The term tandoor refers"
"and the same amount of flour was used in the preparation of the pastry. Different types of bread are baked in Azerbaijan like: flat, rolling, flat bread, lavash, səngək, xamralı, thick, thin, crepes, cakes, bread oven (tandoor bread).Tandoor bread is a type of bread baked in a clay oven called a tandoor. Mostly it is used for baking bread and cooking meat, but generally any type of food can be cooked in tandoor ovens. The secret of tandoor oven is process of heating up the oven. Wood is put on the ground and ignited. It is necessary to wait till"
"Punjabi tandoor The Punjabi tandoor (Gurmukhī:ਤੰਦੂਰ; Shahmukhi:تندور) is a clay oven and is traditionally used to cook Punjabi cuisine. It is traditional to have tandoors in courtyards of homes in the Punjab region to make roti and naan. In rural Punjab, it is traditional to have communal tandoors. The tandoor is also used to make dishes such as tandoori chicken. The Punjabi tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees. Punjabi tandoors can also rest above the ground. Artefacts similar to"
"Barbari bread Barbari bread () is a type of Iranian flatbread. It is one of the thickest flat breads. It is widely known as Persian flatbread in United States and Canada. ""Barbari"" is an obsolete Iranian term for the Hazara people living in Khorasan. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty. Hazaras are no longer called barbari (i.e. barbarians), but the bread is still referred to as nan-e barbari in Iran while Hazaras refer to it as nan-e tanoori (tandoor oven bread). The bread is usually 70 cm to 80"
"approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven. The word ""tonir"" is used in various languages like Dari words ""tandūr"" and ""tannūr""; these are derived from very similar terms, viz. Persian ""tanūr"" (تنور), Armenian ""t’onir"" (Թոնիր), Georgian ""tone"" (თონე), Arabic ""tannūr"" (تنّور), Hebrew (""תנור"") e.g. in Leviticus 2:4 Turkish ""tandır"", Uzbek ""tandir"", Azerbaijani ""təndir"" and Kurdish ""tendûr"". However, according to Dehkhoda Persian Dictionary, the word"
"at the base, and it is fired by the gosse or uple (dry cow dung cakes) for the slow cooking. Popular preparations include condensing the milk overnight, kheer, khichdi, daal, kadhi, etc with a distinct smokey and condensed taste. Punjabi tandoor The Punjabi tandoor (Gurmukhī:ਤੰਦੂਰ; Shahmukhi:تندور) is a clay oven and is traditionally used to cook Punjabi cuisine. It is traditional to have tandoors in courtyards of homes in the Punjab region to make roti and naan. In rural Punjab, it is traditional to have communal tandoors. The tandoor is also used to make dishes such as tandoori chicken. The"
"originates from Akkadian ""tinûru"" ""tin"" means mud and nuro/nura means fire, and is mentioned as early as in the Akkadian Epic of Gilgamesh (as reflexed by Avestan ""tanûra"" and Pahlavi ""tanûr""). As such, tandoor may have originated from Semitic. In Sanskrit, the tandoor was referred to as ""kandu"". A tandoor may be used to bake many different types of flatbread. Some of the most common are Tandoori Roti, Tandoori Naan, Tandoori Laccha Paratha, Missi Roti, and Tandoori Kulcha. Roasted cashews, corn and cottage cheese paste marinated in spiced thick cream grilled in Tandoor. Potatoes stuffed with cottage cheese, vegetables and"
"Naan Naan is a leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, and the Indian subcontinent. ""Naan"" (نان) is Persian and means ""bread"". The earliest appearance of ""naan"" in English is from 1803 in a travelogue of William Tooke. The Persian word ""nān"" 'bread' is attested in Middle Persian as ""n'n"" 'bread, food', which is of Iranian origin, and is a cognate with Parthian ""ngn"", Kurdish ""nan"", Balochi ""nagan"", Sogdian ""nγn-"", and Pashto ""nəγan"" 'bread'. The form ""naan"" has a widespread distribution, having been borrowed in a range of languages spoken in Central"
"Tandoor The term tandoor refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking in Northern Indian subcontinent. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the South Caucasus. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can"
"Tabun oven A tabun oven, or simply tabun (also transliterated taboon, from the ), is a clay oven, shaped like a truncated cone, with an opening at the bottom from which to stoke the fire. Built and used in biblical times as the family, neighbourhood, or village oven, tabun ovens continue to be built and used in parts of the Middle East today. Nowadays, some of the tabun ovens are also made out of metal. The taboon oven has historically been used to bake flatbreads such as taboon bread and laffa, and has been in widespread use among Arab and"
"holes through to let the dough rise. Once it is shaped, the dough is placed on the walls of the tandoori oven. The dough is placed onto the heated inner walls of the tandoor and allowed to bake for 37 seconds at [around] 425°C. The bread is baked until it reaches uniform thickness, develops small blisters on the top crust, and achieves a reddish-brown crust color. Tandoor bread is commonly served with meats that were also cooked in the oven like tandoori chicken, ""seekh kebob"", or chicken Moghlai. Meals made in the tandoori oven come out with a hint of"
"Sangak Sangak (, ; or nan-e sangak ) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. In Persian 'sangak' means little stone. The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds). Sangak bread was traditionally the bread of the Persian army. It is mentioned for the first time in the 11th century. Each soldier carried a small quantity of"
"East. Pakistanis eat breads made of wheat flour as a staple part of their daily diet. Pakistan has a wide variety of breads, often prepared in a traditional clay oven called a tandoor. The tandoori style of cooking is common throughout rural and urban Pakistan, and also has strong roots in neighboring India, Iran and Afghanistan. Some of these are: Popular desserts include Peshawari ice cream, sheer khurma, qulfi, falooda, kheer, feerni, zarda, shahi tukray and rabri. Sweetmeats are consumed on various festive occasions in Pakistan. Some of the most popular are gulab jamun, barfi, ras malai, kalakand, jalebi and"
"in long, and 25 cm to 30 cm wide. It is the most common style baked in Iran. It is served in many restaurants with Lighvan cheese, an ewes' milk cheese similar to feta cheese. Barbari bread Barbari bread () is a type of Iranian flatbread. It is one of the thickest flat breads. It is widely known as Persian flatbread in United States and Canada. ""Barbari"" is an obsolete Iranian term for the Hazara people living in Khorasan. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty. Hazaras are no longer"
"""vaishno dhabas"" (where food is cooked in pure ghee or clarified white butter). Dal makhni is a popular dish in the vegetarian dhaba. The tandoor (also called ‘tandooria’ or dhatti) is a barrel-shaped clay or earthenware oven, which makes Punjabi cuisine special. It is a versatile kitchen appliance for making rotis and naans and a social institution. In rural Punjab, the community tandoor, dug in the ground and either coal-fired or (more recently) electrically heated, is a meeting place for women, who bring the kneaded atta (dough) and sometimes marinated meats to have them cooked while socializing. Until a few"
"Pakistani breads Pakistani breads () are a wide variety of flatbreads which are an integral part of Pakistani cuisine. There are variation in ingredients and recipes of bread preparation representing influence of Middle Eastern, Central Asian and South Asian cuisines on Pakistani cuisine. Pakistani cuisine is known for its richness and flavour. Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Pakistani breads of Central Asian origin, such as Naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast. Most flat breads from Pakistan are unleavened and made"
"pebbles which at camp were brought together to create the ""sangak oven"" that would bake the bread for the entire army. It was eaten with lamb kabab. The bread has always been widely eaten in the territory of present day Azerbaijan, but following the Soviet takeover in 1920, it became less common. The Soviets opted for mass production of bread, an option which was not ameable to the traditional, hand-formed sangak. In neighbouring Iran however, sangak never lost its popularity. Sangak Sangak (, ; or nan-e sangak ) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. In"
"India, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available. The open-topped tandoor is a transitional design between the earth oven and the Roman-plan masonry oven. In the precolumbian Americas, similar ovens were often made of clay or adobe and are now referred to by the Spanish term ""horno"" (meaning ""oven""). Horns are also traditional in the American Southwest. The traditional direct-fired masonry design is often called a ""Roman"" or ""black"" oven and dates in Western culture to at least the Roman Republic. It is known as a black oven because the fire generates soot"
"Khubz Khubz, alternatively spelled ""khoubz"", ""khobez"", ""khubez"", ""khobz"" or ""khubooz"" (), also known as Arabic bread, Lebanese bread, or Syrian bread, is a round leavened Middle Eastern flatbread, that forms a staple of the local diet from the Arabian Peninsula to Morocco. It originated in Western Asia, most probably Mesopotamia around 2500 BC. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian ""nan-e barbari"", Central and South Asian flatbreads (such as ""naan""), and pizza base. Khubz was traditionally baked in a tannuur, and six recipes for khubz made in"
"Lavash Lavash (; ; ; ; ) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. In 2014, ""Lavash, the preparation, meaning and appearance of traditional Armenian bread as an expression of culture"" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey"
"Uzbekistan), samosas are typically baked in a tandoor, while they are usually fried elsewhere. The Afghan tandoor sits above the ground and is made of bricks. The Punjabi tandoor from the Indian Subcontinent is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees Celsius (900 Fahrenheit), or rest above the ground. Tandoor cooking is a traditional aspect of Punjabi cuisine in undivided Punjab. In India and Pakistan, tandoori cooking was traditionally associated with the Punjab, as Punjabis embraced the tandoor"
"weekend open-air arts-and-crafts market in downtown Yerevan offers many lavash-related paintings and handiworks, with renditions of happy women making lavash having become a common sight. Lavash Lavash (; ; ; ; ) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. In 2014, ""Lavash, the preparation, meaning and appearance of traditional Armenian bread as an expression of culture"" was inscribed in the UNESCO Representative List of the"
"paradise on earth; the word ""garden"" itself coming from Persian roots. The special place of the garden in the Iranian heart can be seen in their architecture, in the ruins of Iran, and in their paintings. Cuisine in Iran is considered to be one of the most ancient forms of cuisine around the world. Bread is arguably the most important food in Iran, with a large variety of different bread, some of the most popular of which include: nan and hamir, which are baked in large clay ovens (also called ""tenurs""). In Iranian cuisine, there are many dishes that are"
"φραντζόλα frantzóla. The full name of the flat bread known in English as ""pita bread"" is ""aravikē pita"" (lit. 'Arabic pastry'), though it is also called simply ""pita"". In Greece, pita bread is almost exclusively used as a component of ""pita-souvlaki"" sandwich consisting of souvlaki or gyros with tzatziki, tomatoes, onions, french fries, and condiments stuffed into a pita bread pocket. Pita Pita ( or ), sometimes spelled pitta (mainly UK), is a yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket. The first mention of the word in English cited in the Oxford English Dictionary was in"
"purposes. This includes wood-fired and masonry ovens. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of the tandoor. In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level. This style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi. In rural Punjab, it is common to have communal tandoors, which are also called ""Kath"" ""tadoors"" in Punjabi. Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the"
"hotels, industrial canteens, and home. It is also gaining popularity in the continents of Asia and Europe. Cooking food in tandoori oven has been around for about five millennia. Remains of the clay oven has been excavated in the Indus River valley, present-day Afghanistan, Pakistan, northwest India, Iran, and Central Asia. Tandoori ovens are not prevalent in the average Indian home because they are expensive to fabricate, install, and maintain. Authentic tandoori cuisine in urban areas can often be found in specialty restaurants. However, in rural areas in India such as Punjab, the tandoori oven is considered a social institution,"
"Jewellery called ""Toomb"" in local language includes ""Mundri"", ""Chhalla"", ""Choorian"", ""Kangan"", ""Panjangla"", ""Tikka"", ""Nath"", ""Hamel"", ""Kantey"","" Gulooband"" etc. With the advent of the modern age, the younger generation usually do not wear traditional dresses and are used to wearing Shalwar (a loose trouser), Qameez (a loose long shirt) and English trousers and shirt. Meal is taken thrice a day. ""Tukkar"", Phulka or Roti is the local name of bread. It is mostly baked in Desi Oven called ""Tandoor"". In past it was only baked at tnadoors owned by ""Dayas"" but this tradition is gradually vanishing and even it is replaced"
"outside of Southern Asia, people have developed ingenious techniques to replicate the cooking process and the food without the use of the oven. Common alternatives include an oven or a grill fueled by charcoal or wood so the food will be infused with the smoky flavor. Tandoori bread is made by kneading flour, active dry yeast, salt, and water together until the dough becomes uniformly firm into a disc of 2- to 3-mm thickness, 15- to 20-cm diameter and a weight of 50-60 g. Then, it is divided by serving sizes, proofed or set aside for fermentation, docked or poked"
"breadstuffs. The dough was allowed to ferment with ""ḫamīrah"" (""leaven""), while some would baste the surface of the dough with a prepared batch of unseasoned fenugreek (""ḥilba"") prior to baking. These were almost always backed at home in an earthenware oven called ""taboon"" (تبون) in the Arabic dialect. Tawa, Tameez, Luhuh, Malooga, Kader, Kubane, Fateer, Kudam, Rashoosh, Oshar, Khamira, and Malawah (A Yemenite Jewish fried bread). are also popular breads eaten in Yemen. Malooga, khubz, and khamira are popular homemade breads. Store-bought pita bread and roti (bread rolls like French bread) are also common. A spice mixture known as ""hawaij"""
"tandoors and on metal frying pans such as the tava, for thousands of years. They have been used to wrap meat and other foods for convenience and portability. However, it was not until the wider adoption in medieval times of the large stone oven, that flatbreads stuffed or topped with meat or other foods were baked together, cooking the bread and the topping at the same time. A variety of such dishes, such as ""sfiha"" and ""manakish"", became popular in countries formerly parts of the Ottoman Empire, especially Turkey, Armenia, Syria, Lebanon, and Iraq. A thin flatbread, topped with spiced"
"but since it is not baked it does not have a brown outer crust. ""Mantou"" that have a filling such as meat or vegetables (cha siu bao, for example) are called ""baozi"". The kompyang of Fuzhou is an example of a Chinese bread baked in a clay oven. In South Asia (including India, Pakistan, and the Middle East), ""chapati"" or ""roti"", types of unleavened flatbreads usually made from whole-wheat flour or sometimes refined wheat flour and baked on a hot iron griddle called a ""tava"", form the mainstay of the people's diet. The Chapati, as it became known, is an"