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The naan are prepared in an open clay oven, which is mounted in a hole in the ground. The fire is from a side hole. The baker (generally called as bhatiyara) sits next to the oven and places the naan in the oven for baking, these naan are picked out with specially designed rods. These Naan are quite fluffy.
Tandyr nan is a type of Central Asian bread [1] [2] cooked in a vertical clay oven, the tandyr or tandoor. It is circular and leavened with yeast, and typically has a crisp golden surface. They are often decorated by stamping patterns on the dough, and can be topped with ingredients like sesame seeds, nigella seeds, or thinly sliced onion. [3]
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.
Modern ceramic wood-fired tandoors. A Pakistani tandoor. A tandoor (/ t æ n ˈ d ʊər / or / t ɑː n ˈ d ʊər /) is a large vase-shaped oven, usually made of clay.Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat.
Punjabi tandoori cooking [note 1] comes from the clay oven known as the tandoor. [1] According to Macveigh [2008] the Punjab tandoor originated in the local region. [ 2 ] It is a clay oven and is traditionally used to cook Punjabi cuisine , from the Punjab region in Pakistan and northwestern India .
The thickness of the oven wall (ca. 6 inches) helps preserve residual heat. As a modern-day improvisation, some baking ovens are made from a half-cut metal barrel that encloses a thinly-made clay oven of the same height, and where the intermediate space between the metal barrel and clay oven is filled with sand. [58]
Naan (bread) from a local baker, the most widely consumed bread in Afghanistan. Afghan bread is flat and cooked in a tanoor or tandoor (a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai is a flatbread cooked on a flat upside-down pan.
Naan (leavened wholewheat bread) is baked in a tandoor or clay oven and is rarely prepared at home. White and brown breads are also very common, but not as common as roti. In the Philippines, pandesal (or pan de sal, meaning bread of salt or salt bread) is a rounded bread usually eaten by