->Coquillette444 at 07:30, 27 November 2021

2021-11-27T07:30:13Z

New page

{{Infobox food
| name = Tandoor bread
| image = File:Az Tandoor e-citizen.jpg
| image_size = 220px
| caption = Tandoor flatbread in [[Azerbaijan]]
| alternate_name =
| country = [[Mesopotamia]], [[Indus Valley Civilization|Indus Valley]]
| region =
| creator =
| course =
| served =
| main_ingredient = [[Flour]]
| variations =
| calories =
| other =
}}
'''Tandoor bread''' refers to a bread baked in a [[masonry oven|clay]] oven called a ''[[tandoor]]''.<ref>http://kabobcentral.com/tandoorbpage.html<br>- {{cite web |url=http://www.malatyahaber.com/haberler/templates/malatya-new.asp?articleid=15738&zoneid=7&y= |title=Archived copy |access-date=2011-01-06 |url-status=dead |archive-url=https://web.archive.org/web/20081221143719/http://www.malatyahaber.com/haberler/templates/malatya-new.asp?articleid=15738&zoneid=7&y= |archive-date=2008-12-21 }}</ref>

== History ==
Cooking food in a tandoor oven has been done for about five millennia. Remains of a clay oven with indication of cooked food have been excavated in the [[Indus River]] valley site of [[Kalibangan]],<ref>{{Cite book|url=https://books.google.com/books?id=eK1uGVxmEiUC&pg=PA105|title=Rude Food: The Collected Food Writings of Vir Sanghvi|last=Sanghvi|first=Vir|date=2004|publisher=Penguin Books India|isbn=9780143031390}}<br>- {{Cite web|url=http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html|title=The Mystery of Curry|last=Lawler|first=Andrew|date=2013-01-30}}<br>- {{Cite web|url=http://www.intach.org/pdf/virasat-april-june2017-eng.pdf|title=Virasat|last=Ritu|first=Grishm}}<br>- {{Cite web|url=https://economictimes.indiatimes.com/magazines/panache/how-archaeologists-across-the-country-are-unearthing-the-food-of-ancestors-to-shed-light-on-the-evolution-of-eating/articleshow/58085366.cms|title=How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating|last=Bhuyan|first=Avantika|date=2017-04-09}}</ref> and other places in present-day Afghanistan, Pakistan, northwest India, Iran, and Central Asia.<ref name=":1">{{Cite book|title=Indian Grill: The Art of Tandoori Cooking|last=Chandra|first=Smita|publisher=The Ecco Press|year=1999|isbn=978-0880016872|location=Manhattan|url=https://archive.org/details/indiangrill00smit}}</ref>

The English word ''tandoor'' comes from [[Hindustani language|Hindi/Urdu]] {{Transl|hi|tandūr}} ({{Lang|hi|तन्दूर}} / {{Lang|ur|تندور}}), which derives from Persian, Hebrew and Arabic ''[[Primitive clay oven#Tannour / Tannur|tannur]]'' ({{Lang|ar|تنور}}). According to the [[Dehkhoda Dictionary|Dehkhoda Persian Dictionary]], the Persian/Arabic word ultimately came from the [[Akkadian language|Akkadian]] word {{Transl|akk|tinūru}} ({{Lang|akk|𒋾𒂟}}), which consists of the parts {{Transl|akk|tin}} 'mud' and {{Transl|akk|nuro/nura}} 'fire' and is mentioned as early as in the Akkadian [[Epic of Gilgamesh]]. ''Tandoor'' has been referred to as {{Transl|sa|kandu}} in [[Sanskrit]] literature, in which tandoori parched, roasted cuisine is described as {{Transl|sa|kandu pakva}} (roasted in a tandoor such as grains, meat, etc.) along with roasting on coal which has been called {{Transl|sa|angara pakva}}.<ref>{{Cite book|url=https://archive.org/details/1872sanskriten00moniuoft|page=[https://archive.org/details/1872sanskriten00moniuoft/page/201 201]|quote=kandu pakva.|title=A Sanskrit-English Dictionary: ...with Special Reference to Greek, Latin, Gothic, German, Anglo-saxon...|last=Monier-Williams|first=Monier|date=1872|publisher=Clarendon}}</ref>

Tandoor ovens are not prevalent in the average Indian home because they are expensive to fabricate, install and maintain.<ref name="Jaffrey 2011">{{Cite book|title=An Invitation to Indian Cooking|last=Jaffrey|first=Madhur|publisher=Knopf|year=2011|isbn=978-0375712111|location=New York City}}</ref> Authentic tandoori cuisine in urban areas can often be found in specialty restaurants.<ref name=":1" /> 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 flour|atta]]'' along with their [[Marination|marinated]] meats to meet their neighbors and friends, so they could converse and share stories while waiting for their food to cook.<ref name="Malhi 2005">{{Cite book|title=India with Passion: Modern Regional Home Food|last=Malhi|first=Manju|publisher=Interlink Pub Group Inc |year=2005 |isbn=978-1566566094|location=Northampton}}</ref> The people in cities once engaged in this social activity, but as businesses and commercialism grew in these areas, communal tandoor ovens have become rare. Not uncommonly, people bring food to their local bakeries to cook it there at a fair price.<ref name=":1" />

Because of the growing inaccessibility of a tandoor oven in urban areas, especially in cities 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.<ref name=":1" />

== Varieties ==
=== Central Asia and Southern Europe ===
In Central Asia, ''[[tandyr nan]]'' ([[Kazakh language|Kazakh]]/[[Kyrgyz language|Kyrgyz]]: {{script|Cyrl|тандыр-нан}} {{Transl|kk|tandır-nan}}, [[Uzbek language|Uzbek]]: {{Transl|uz|tandir non}}, {{lang-ug|تونۇر نان}} {{Transl|ug|tonur nan}}, {{lang-tg|нони танурй}} {{Transl|tg|noni tanuri}}) is made and eaten.

In [[Turkey]] and [[Azerbaijan]], breads baked in tandoor are called {{lang|az|təndir çörəyi}} ([[Azerbaijani language|Azerbaijani]]) and {{lang|tr|tandır ekmeği}} ([[Turkish language|Turkish]]).

In Georgia and Armenia, a traditional tandoor is called a ''[[Tandoor|tone]]'' ({{lang-ka|თონე}}) and ''[[tʿonir]]'' ({{lang-hy|թոնիր}}), and the bread baked in the {{Transl|ka|tone}} are called ''[[tonis ṗuri]]'' ({{lang-ka|თონის პური}} or {{Transl|ka|tʿonir hacʿ}} {{lang-hy|թոնիր հաց}}). [[Canoe]]-shaped ''[[shoti]]'' ({{lang-ka|შოთი}}) is a kind of {{Transl|ka|tonis ṗuri}}. [[Lavash]] ({{lang-hy|լավաշ}} {{Transl|hy|lavaš}}, {{lang-ka|ლავაში}} {{Transl|ka|lavaši}}) is an unleavened variety of tandoor bread eaten in this region.

=== South Asia ===

==== India ====
Tandoor breads are popular in northwestern Indian regions, especially in [[Himachal Pradesh]], [[Gujarat]], [[Jammu and Kashmir (union territory)|Jammu and Kashmir]], [[Uttar Pradesh]], [[Bihar]], [[Madhya Pradesh]], [[Uttarakhand]], [[Rajasthan]], [[Haryana]] and [[Punjab]] regions, where ''[[naan]]'' breads and ''[[Atta flour|atta]]'' flat breads such as the [[Tandoori roti]] are baked in tandoor clay ovens fired by wood or charcoal. These ''naan''s are known as ''[[tandoori naan]]'' ({{lang-gu|તંદૂરી નાન}}, {{lang-hi|तंदूरी नान}}).<ref name="Cavendish 2007 336"/>
Tandoor ovens are not prevalent in the average Indian home because they are expensive to fabricate, install and maintain.<ref name="Jaffrey 2011"/> Authentic tandoori cuisine in urban areas can often be found in specialty restaurants and ''dhabas'', which are street-side reasonably fared restaurants that usually line Indian highways.<ref name=":1" /> 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.<ref name="Malhi 2005"/> The people in cities once engaged in this social activity, but as businesses and commercialism grew in these areas, communal tandoor ovens have become rare. Not uncommonly, people bring food to their local bakeries to cook it there at a fair price.<ref name=":1" />

==== Pakistan ====
In [[Pakistan]], tandoor breads are a staple across the country. In rural areas, each home often has its own tandoor, while in urban areas commercial tandoors are available where people buy bread for breakfast, lunch, and dinner. These commercial tandoors are especially popular during summer times when high temperatures in parts of the country make cooking bread at home an unpleasant chore.
These breads range from a simple Tandoori roti which is unleavened bread, to yeast-based ''khamiri'' roti, as well as richer and more complex (yeast, milk, egg, etc.-based) naans and ''[[kulcha]]'' breads.<ref name="Cavendish 2007 336">{{cite book|title=Peoples of Western Asia|last=Cavendish|first=Marshall|publisher=Marshall Cavendish Corporation|year=2007|isbn=978-0761476771|pages=336|url=https://archive.org/details/peoplesofwestern0000unse|url-access=registration}}</ref> In [[Pakistani cuisine]], specific types of tandoori breads are often eaten with specific foods. Some of the most popular tandoori breads include [[Sheermal]], [[Taftan (bread)|Taftan]], and Roghni naan.

Commonly, central tandoor was often a social institution where people would bring their ''atta'' or dough to be cooked; and bartered with the baker using {{Transl|ur|gandum}} ({{lang-ur|گندم }}) or wheat.
In addition to savory breads, tandoors in Pakistan are also used to bake various sweet and semi-sweet breads such as [[sheermal]] ({{Lang|ur|شیر مال}}) and {{Transl|ur|qand kulcha}} ({{lang-ur|قند کلچہ }}).

Because of the growing inaccessibility of a tandoor oven in urban areas, especially in cities 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.<ref name=":1" />

[[Tandoori roti]] is commonly consumed in South Asian countries such as Pakistan and India.<ref name=":0">{{Cite journal|last1=Gocmen|first1=D.|last2=Inkaya|first2=A.N.|last3=Aydin|first3=E.|date=2009|title=Flat Breads|url=http://www.agrojournal.org/15/04-04-09.pdf|journal=Bulgarian Journal of Agricultural Science|volume=15|pages=298–306}}</ref> This bread is served in restaurants, hotels, industrial canteens and at home. It is also gaining popularity in Asia, North America (outside of the Caribbean) and Europe due to migrants during [[British Raj|British colonalism]].<ref name=":2">{{Cite journal|date=2000|title=Indian wheat cultivars: their carbohydrate profile and its relation to tandoori roti quality|journal=Food Chemistry|volume=68|issue=2|pages=185–190|doi=10.1016/S0308-8146(99)00174-0|last1=Saxena|first1=Dharmesh C.|last2=Salimath|first2=Paramahans V.|last3=Rao|first3=Punaroor Haridas}}</ref>

=== West Asia ===
[[File:KhubzBakery.jpg|thumb|Preparation of {{Transl|ar|khubz tannur}} in Bahrain]]
In [[Iran]], tandoor breads are known as {{Transl|fa|nân-e-tanūri}} ({{lang-fa|نان تنوری}}). Varieties include ''[[nân-e barbari]]'' ({{lang-fa|نان بربری}}), ''[[tâftun]]'' ({{lang|fa|تافتون}}), and ''[[shirmal]]'' ({{lang|fa|شیرمال}}).

The Arabic name for tandoor bread is {{Transl|ar|ḵubz al-tannūr}} ('bread of the {{Transl|ar|tannur}}' {{lang-ar|خبز التنور}}). In some places where it is especially common, such as Iraq, it may be called simply {{Transl|ar|khubz}} (bread).<ref>{{cite web|title=Iraqi bakeries make dough while they can|url=http://articles.latimes.com/2007/dec/01/world/fg-khubuz1|work=Los Angeles Times|access-date=15 March 2011|author=Doug Smith|date=1 December 2007}}</ref> It is similar to, or in some cases the same as, [[taboon bread]].

=== Caribbean ===

Tandoor bread is found in [[Caribbean]] countries such as [[Guyana]], [[Suriname]] and [[Trinidad and Tobago]] (as ''sada roti'').<ref>http://diekmannsfinest.com/quick-garlic-naan/</ref><ref>https://www.barbadostoday.bb/2017/09/02/food-in-true-trini-style/</ref>

== Physical and chemical composition ==
Aroma, smell, appearance, color, size and overall texture are the general characteristics that are optimized by producers of tandoor bread.<ref name=":2" /> The texture and quality of tandoor bread are determined by the percentage of wheat protein, the number of essential amino acids and type of flour present in the bread.<ref name=":3">{{Cite thesis|last=Galali|first=Yaseen|date=2014|title=Quality and Shelf-life of Pita and Tandoor Breads Supplemented with Three Novel Functional Ingredients|url=https://pearl.plymouth.ac.uk/handle/10026.1/2898|publisher=Plymouth University|via=Pearl}}</ref><ref>{{Cite web|url=http://vuir.vu.edu.au/id/eprint/15371|title=Wheat and flour properties affecting tandoori bread quality|last=Hasmi|first=Irfan A.|date=1996|website=vuir.vu.edu.au|location=Werribee, Australia: Victoria University of Technology|access-date=2018-03-06}}</ref> Various studies have demonstrated that the chemical and biochemical composition of flours affects the flour's ability to interact with the other ingredients in tandoor bread.<ref name=":2" /><ref name=":3" />

[[Response surface methodology]] is a process which allows for development of palatable tandoor breads that have a long shelf life and contain minimal amounts of [[polycyclic aromatic hydrocarbon]]s, which may pose health hazards.<ref>{{Cite journal|last1=Chawda|first1=Shruti|last2=Tarafdar|first2=Abhrajyoti|last3=Sinha|first3=Alok|last4=Mishra|first4=Brijesh Kumar|date=2017|title=Profiling and Health Risk Assessment of PAHs Content in Tandoori and Tawa Bread from India|journal=Polycyclic Aromatic Compounds|volume=40|pages=21–32|doi=10.1080/10406638.2017.1349679|s2cid=102741102}}</ref> 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.<ref name=":0" />

==See also==
* [[Primitive clay oven]]
* [[Wood-fired oven]]

== Gallery ==
<gallery class="center" widths="175px" heights="165px">
File:Traditional lavash bread making.jpg|[[Lavash]] made in tandoor in [[Armenia]]
File:Tandoor bread 1.jpg|Baking tandoor bread in [[Azerbaijan]]
File:Tone.JPG|[[Georgia (country)|Georgian]] ''[[tonis puri]]''
File:Tandoor bread 2.jpg|Prepared tandoor bread
File:Tandoorindian.jpg|Making tandoor bread in India
</gallery>

== References ==
{{Reflist}}

{{Bread}}
{{Flatbreads}}

[[Category:Breads]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Central Asian cuisine]]
[[Category:European cuisine]]
[[Category:Levantine cuisine]]
[[Category:South Asian cuisine]]
[[Category:Fijian cuisine]]

Tandoor bread - Revision history

->Coquillette444 at 07:30, 27 November 2021