Tandoor bread

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Tandoor bread
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Tandoor flatbreads
Region or stateCentral Asia
Main ingredientsFlour
Food energy
(per serving)
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File:Tandoori-roti.jpg
Tandoori bread from Uttar Pradesh

Tandoor bread is a flat bread baked in a clay oven called a tandoor. The technique has been in use for some five thousand years in Central and West Asia and the Indian subcontinent.[1] It may be leavened or unleavened. It is often round, but may be made as elongated oval lavash or canoe-shaped shotis puri.

Because of the expense of a tandoori oven, Indian villages used to share communal ovens. These have been replaced by the habit of bringing food to a local bakery to be baked there. An alternative is to use a wood- or charcoal-fueled oven or grill to give the food a smoky flavor recalling that of tandoor bread.

Etymology

The English word tandoor comes from Hindi/Urdu Script error: No such module "lang". (Script error: No such module "Lang". / Script error: No such module "Lang".), which derives from Persian tanūr (Script error: No such module "Lang".) or tandūr (Script error: No such module "Lang".). According to the Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian word Script error: No such module "lang". (Script error: No such module "Lang".), which consists of the parts Script error: No such module "lang". 'mud' and Script error: No such module "lang". 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. Tandoor is called Script error: No such module "lang". in Sanskrit literature, in which tandoori parched, roasted cuisine is described as Script error: No such module "lang". (grains, meat, etc. roasted in a tandoor) along with roasting on coal which has been called Script error: No such module "lang"..[2]

History

Food was first cooked in tandoor ovens some five thousand years ago.[3] Remains of a clay oven with indication of cooked food have been excavated in the Indus River valley site of Kalibangan,[4] and other places in present-day Afghanistan, Pakistan, north India, Iran, Iraq and Central Asia.[5]

Varieties

West Asia

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Preparation of Script error: No such module "lang". in Bahrain

The Arabic name for tandoor bread is Script error: No such module "lang". ('bread of the Script error: No such module "lang".' Template:Langx). In some places where it is especially common, such as Iraq, it may be called simply Script error: No such module "lang". (bread).[6]

In Iran, tandoor breads are known as Script error: No such module "lang". (Template:Langx). Varieties include nân-e barbari (Template:Langx),[7] tâftun (Script error: No such module "Lang".),[8] and shirmal (Script error: No such module "Lang".).[9]

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Armenian tonri hats from Aygestan, Nagorno-Karabakh

In Georgia and Armenia, a traditional tandoor is called a tone (Georgian: Script error: No such module "Lang".) and tʿonir (Template:Langx), and the bread baked in the Script error: No such module "lang". is called tonis ṗuri (Georgian: Script error: No such module "Lang". or Script error: No such module "lang". Template:Langx).[10] Canoe-shaped shoti (Georgian: Script error: No such module "Lang".) is a kind of Script error: No such module "lang"..[10] Lavash (Template:Langx Script error: No such module "lang"., Georgian: Script error: No such module "Lang". Script error: No such module "lang".) is a tandoor bread eaten in this region.[11]

Central Asia

In Central Asia, tandyr nan (Kazakh/Kyrgyz: Page Template:Script/styles.css has no content.тандыр-нанTemplate:Script/doc/id-unk Script error: No such module "lang"., Uzbek: Script error: No such module "lang"., Template:Langx Script error: No such module "lang"., Template:Langx Script error: No such module "lang".) is made and eaten.[12][13]

South Asia

Tandoor breads are popular in northern Indian regions, where naan breads and atta flatbreads such as the Tandoori roti are baked in tandoor clay ovens fired by wood or charcoal. These naans are known as tandoori naan (Template:Langx, Template:Langx).[14][15]

Tandoor ovens are not common in the average Indian home because they are expensive to fabricate, install and maintain.[16] Authentic tandoori cuisine in urban areas can often be found in specialty restaurants.[5] However, in rural areas in India such as Punjab, the tandoor oven is considered a social institution, for a tandoor oven is shared among the community. Women would go to the oven place with atta along with their marinated meats to meet their neighbors and friends, so they could converse and share stories while waiting for their food to cook.[17] The people in cities once engaged in this social activity, but as businesses and commercialism grew in these areas, communal tandoor ovens became rare. Not uncommonly, people bring food to their local bakeries to cook it there at a fair price.[5] Because of this, 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.[5]

In Pakistani cuisine, tandoor breads are a staple across the country. These range from a simple unleavened Tandoori roti, to yeast-based khamiri roti, as well as richer and more complex (yeast, milk, egg, etc.-based) naans and kulcha breads.[14]

Tandoor bread is gaining popularity in Asia, North America (especially the Caribbean) and Europe due to the Indian diaspora during British colonialism.[18]

Caribbean

Tandoor bread is found in Caribbean countries such as Guyana, Suriname and Trinidad and Tobago (as roti).[19]

Physical and chemical composition

Aroma, smell, appearance, color, size and overall texture are the general characteristics that are optimized by producers of tandoor bread.[18] The texture and quality of tandoor bread are determined by the percentage of wheat protein, the number of essential amino acids and the type of flour present in the bread.[20][21] Various studies have demonstrated that the chemical and biochemical composition of flour affects the flour's ability to interact with the other ingredients in tandoor bread.[18][20]

Response surface methodology is a process which allows for the development of palatable tandoor breads that have a long shelf life and contain minimal amounts of polycyclic aromatic hydrocarbons, which may pose health hazards.[22] For optimal sensory and chemical stability of tandoor bread, the water level is 720 milliliters per kilogram, protein 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.[15]

See also

References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.Shahidi, Melton, Varelis, Fereidoon, Laurence, Peter (2018). Encyclopedia of Food Chemistry, Volume 3. Elsevier, 2018. p. 93. ISBN 0128168501. Tandoori roti is a popular flatbread on the Indian subcontinent. As the name suggests, it is baked in a tandoor.{{cite book}}: CS1 maint: multiple names: authors list (link)
  2. ^ Page Module:Citation/CS1/styles.css has no content.Monier-Williams, Monier (1872). "kandu pakva". A Sanskrit-English Dictionary: ...with Special Reference to Greek, Latin, Gothic, German, Anglo-saxon... Clarendon. p. 201.
  3. ^ http://kabobcentral.com/tandoorbpage.html
    - Page Module:Citation/CS1/styles.css has no content."Tandır Ekmeği". Malatya Haber (in Türkçe). Archived from the original on 2008-12-21. Retrieved 2011-01-06.
  4. ^ Page Module:Citation/CS1/styles.css has no content.Sanghvi, Vir (2004). Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India. ISBN 978-0143031390.
    - Page Module:Citation/CS1/styles.css has no content.Lawler, Andrew (2013-01-30). "The Mystery of Curry". Slate.
    - Page Module:Citation/CS1/styles.css has no content.Ritu, Grishm. "Virasat" (PDF).
    - Page Module:Citation/CS1/styles.css has no content.Bhuyan, Avantika (2017-04-09). "How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating". The Economic Times.
  5. ^ a b c d Page Module:Citation/CS1/styles.css has no content.Chandra, Smita (1999). Indian Grill: The Art of Tandoori Cooking. Manhattan: The Ecco Press. ISBN 978-0880016872.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Doug Smith (1 December 2007). "Iraqi bakeries make dough while they can". Los Angeles Times. Retrieved 15 March 2011.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Wulff, Hans E. (1966). The Traditional Crafts of Persia. Cambridge: M.I.T. Press. p. 291. Retrieved 25 March 2025. Nān-e barbari is bread of medium hardness, about 3/4 inch thick and leavened like the sangak.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Babbar, P. (1988). Rotis and Naans of India. Bombay: Vakils, Feffer and Simons.
  9. ^ Page Module:Citation/CS1/styles.css has no content."A nawabi affair". The Hindu. Archived from the original on 23 October 2010. Retrieved 5 October 2014.
  10. ^ a b Page Module:Citation/CS1/styles.css has no content.Burum, Linda (1993-06-03). "MARKETS Georgia on My Mind". Los Angeles Times. Archived from the original on 2012-11-04. Retrieved 2008-04-02.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt (published 2012). p. 334. ISBN 978-0544186033. Retrieved 2015-06-01.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Pasqualone, Antonella (2018-03-01). "Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems". Journal of Ethnic Foods. 5 (1): 10–19. doi:10.1016/j.jef.2018.02.002. hdl:11586/217814. ISSN 2352-6181.
  13. ^ Page Module:Citation/CS1/styles.css has no content."Recipe: Tandyr nan – British-Kazakh Society". Archived from the original on 2016-03-05. Retrieved 2019-01-13.
  14. ^ a b Page Module:Citation/CS1/styles.css has no content.Peoples of Western Asia. Marshall Cavendish Corporation. 2007. p. 336. ISBN 978-0761476771.
  15. ^ a b Page Module:Citation/CS1/styles.css has no content.Gocmen, D.; Inkaya, A.N.; Aydin, E. (2009). "Flat Breads" (PDF). Bulgarian Journal of Agricultural Science. 15: 298–306.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Jaffrey, Madhur (2011). An Invitation to Indian Cooking. New York City: Knopf. ISBN 978-0375712111.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Malhi, Manju (2005). India with Passion: Modern Regional Home Food. Northampton: Interlink Publishing Group. ISBN 978-1566566094.
  18. ^ a b c Page Module:Citation/CS1/styles.css has no content.Saxena, Dharmesh C.; Salimath, Paramahans V.; Rao, Punaroor Haridas (2000). "Indian wheat cultivars: their carbohydrate profile and its relation to tandoori roti quality". Food Chemistry. 68 (2): 185–190. doi:10.1016/S0308-8146(99)00174-0.
  19. ^ Page Module:Citation/CS1/styles.css has no content."Food in true Trini style". Barbados Today. 2 September 2017. Archived from the original on 22 July 2019. Retrieved 22 July 2019.
  20. ^ a b Page Module:Citation/CS1/styles.css has no content.Galali, Yaseen (2014). Quality and Shelf-life of Pita and Tandoor Breads Supplemented with Three Novel Functional Ingredients (Thesis). Plymouth University. Archived from the original on 2018-12-24. Retrieved 2018-03-01 – via Pearl.
  21. ^ Page Module:Citation/CS1/styles.css has no content.Hasmi, Irfan A. (1996). Wheat and flour properties affecting tandoori bread quality. vuir.vu.edu.au (phd). Werribee, Australia: Victoria University of Technology. Retrieved 2018-03-06.
  22. ^ Page Module:Citation/CS1/styles.css has no content.Chawda, Shruti; Tarafdar, Abhrajyoti; Sinha, Alok; Mishra, Brijesh Kumar (2017). "Profiling and Health Risk Assessment of PAHs Content in Tandoori and Tawa Bread from India". Polycyclic Aromatic Compounds. 40: 21–32. doi:10.1080/10406638.2017.1349679. S2CID 102741102.

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