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Tandoor bread

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Title: Tandoor bread  
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Subject: Iranian cuisine, Kattama, Eggplant papucaki, Stuffed quinces, Stuffed tomatoes
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Tandoor bread

Tandoor bread
Tandoor baking in Kashgar in China
Place of origin Kazakhstan, Kyrgyzstan, Uzbekistan, Tajikistan, Pakistan, India, Bangladesh, Xinjiang (northwestern China)
Main ingredients Flour
  Media: Tandoor bread

Tandoor bread (თონის პური tonis puri, Kazakh: тандыр нан tandyr nan, tandyr nan, Persian: نان تنوری‎‎ nan-e-tanuri, noni tanuri, Turkish: Tandır ekmeği, Uyghur: تونۇر نان, tonur nan, тонур нан, Uzbek: tandir non‎) is a type of leavened[1] bread baked in a clay oven called a tandoor,[2][3] similar to naan.

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.[4]


See also


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