 Tandoor flatbreads | |
| Place of origin | Mesopotamia, Indus Valley |
|---|---|
| Main ingredients | Flour |
Tandoor bread refers to a bread baked in a clay oven called a tandoor . [1]
| Tandoor flatbreads | |
| Place of origin | Mesopotamia, Indus Valley |
|---|---|
| Main ingredients | Flour |
Tandoor bread refers to a bread baked in a clay oven called a tandoor . [1]
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, [2] and other places in present-day Afghanistan, Pakistan, northwest India, Iran, Iraq and Central Asia. [3]
The English word tandoor comes from Hindi/Urdu tandūr (तन्दूर / تندور), which derives from Persian tanūr (تنور) or tandūr (تندور). According to the Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian word tinūru (𒋾𒂟), which consists of the parts tin 'mud' and nuro/nura 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. Tandoor has been referred to as kandu in Sanskrit literature, in which tandoori parched, roasted cuisine is described as kandu pakva (roasted in a tandoor such as grains, meat, etc.) along with roasting on coal which has been called angara pakva. [4]
Tandoor ovens are not prevalent in the average Indian home because they are expensive to fabricate, install and maintain. [5] Authentic tandoori cuisine in urban areas can often be found in specialty restaurants. [3] 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. [6] 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. [3]
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. [3]
The Arabic name for tandoor bread is ḵubz al-tannūr ('bread of the tannur' Arabic : خبز التنور). In some places where it is especially common, such as Iraq, it may be called simply khubz (bread). [7] It is similar to, or in some cases the same as, taboon bread.
In Iran, tandoor breads are known as nân-e-tanūri (Persian : نان تنوری). Varieties include nân-e barbari (Persian : نان بربری), tâftun (تافتون), and shirmal (شیرمال).
In Georgia and Armenia, a traditional tandoor is called a tone (Georgian :თონე) and tʿonir (Armenian : թոնիր), and the bread baked in the tone are called tonis ṗuri (Georgian :თონის პური or tʿonir hacʿ Armenian : թոնիր հաց). Canoe-shaped shoti (Georgian :შოთი) is a kind of tonis ṗuri. Lavash (Armenian : լավաշlavaš, Georgian :ლავაშიlavaši) is an unleavened variety of tandoor bread eaten in this region.
In Central Asia, tandyr nan (Kazakh/Kyrgyz: тандыр-нанtandır-nan, Uzbek: tandir non, Uyghur : تونۇر نانtonur nan, Tajik : нони танурйnoni tanuri) is made and eaten.
In Turkey and Azerbaijan, breads baked in tandoor are called təndir çörəyi (Azerbaijani) and tandır ekmeği (Turkish).
Tandoor breads are popular in northwestern Indian regions, especially in Himachal Pradesh, Gujarat, Jammu and Kashmir, Uttar Pradesh, Bihar, Madhya Pradesh, Uttarakhand, Rajasthan, Haryana and Punjab 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 (Gujarati : તંદૂરી નાન, Hindi : तंदूरी नान). [8] Tandoor ovens are not prevalent in the average Indian home because they are expensive to fabricate, install and maintain. [5] 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. [3] 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. [6] 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. [3]
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. [8] In Pakistani cuisine, specific types of tandoori breads are often eaten with specific foods. Some of the most popular tandoori breads include Sheermal, 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 gandum (Urdu : 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 (شیر مال) and qand kulcha (Urdu : 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. [3]
Tandoori roti is commonly consumed in South Asian countries such as Pakistan and India. [9] 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 colonialism. [10]
Tandoor bread is found in Caribbean countries such as Guyana, Suriname and Trinidad and Tobago (as roti). [11]
Aroma, smell, appearance, color, size and overall texture are the general characteristics that are optimized by producers of tandoor bread. [10] 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. [12] [13] 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. [10] [12]
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. [14] 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. [9]
Chapati, also known as roti, rooti, rotee rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, the Arabian Peninsula, East Africa, and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava.
Naan is a leavened, oven-baked or tawa-fried flatbread, which is found in the cuisines mainly of Iran, Afghanistan, Central Asia, the Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean.
Roti is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian countries.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. The country's various cuisines vary across the country. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce options reason for the uniqueness of pakistani cuisine.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.
A dhaba is a roadside restaurant in the Indian subcontinent, primarily across Pakistan and India. They are on highways, generally serve local cuisine, and also serve as truck stops. They are most commonly found next to petrol stations, and most are open 24 hours a day.
Rajasthani cuisine is the cuisine of the Rajasthan state in North West India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Ker Sangri, Gatte ro Saag. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney, Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Atta is a type of wheat flour, originated from the Indian subcontinent, used to make local flatbreads
Kulcha is a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English bread.
Cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) located in Northern India. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dishes of different varieties. Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Bihar, Jharkhand and Haryana. Apart from native cuisine, Mughlai, Awadhi and Bhojpuri are famous subtypes of cuisine of the state.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
A tandoor is a large urn-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. The tandoor is predominantly used in Western Asian, Central Asian, South Asian, and Horn of African cuisines.
Tandyr nan is a type of Central Asian bread 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.
Hazara cuisine or Hazaragi cuisine refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan. The food of the Hazara people is strongly influenced by Central Asian, South Asian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia. However, there are certain dishes, culinary methods and styles of cooking that are unique to the Hazara people.
Muhajir cuisine refers to the food and culinary style of the Muhajir people in Pakistan, the descendants of Muslim migrants from India who migrated to Pakistan following the partition of India. Most Muhajirs have traditionally been based in Karachi, hence the city being known for Muhajir tastes in its cuisine. This cuisine has a rich tradition of many distinct and local ways of cooking. Muhajirs clung to their old established habits and tastes, including a numberless variety of dishes and beverages.
Punjabi tandoori cooking was born out of the clay oven known as the tandoor. According to Macveigh [2008] the Punjab tandoor originated in the local region. It is a clay oven and is traditionally used to cook Punjabi cuisine, from the Punjab region in Pakistan and northwestern India. It is traditional to have tandoors in courtyards of homes in the Punjab to make roti, naan and tandoori chicken. In rural Punjab, it is also traditional to have communal tandoors.
kandu pakva.
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