Tandoor bread

Tandoor Bread

Tandoor bread, also known as Tandoori Roti, is a type of leavened bread traditionally baked in a clay oven known as a tandoor. Originating from the Indian subcontinent, this bread has become popular worldwide due to its unique taste and texture.

History

The history of tandoor bread dates back to the ancient civilizations of the Indus Valley. The use of tandoor ovens was prevalent in these societies, and the technique of baking bread in these ovens has been passed down through generations. The bread became a staple in the diets of people in the region, and its popularity spread with the migration and trade routes of these ancient civilizations.

Preparation

The preparation of tandoor bread involves mixing wheat flour with water, yeast and sometimes a pinch of salt. The dough is then left to rise for a few hours. Once the dough has risen, it is divided into small portions and rolled into flat discs. These discs are then slapped onto the sides of the tandoor oven and baked until they puff up and turn a light golden brown.

Varieties

There are several varieties of tandoor bread, each with its own unique characteristics. Some of these include:

• Naan: This is a soft and fluffy bread that is often served with curry dishes.
• Roti: This is a thinner, more crispy bread that is often used as a utensil to scoop up food.
• Kulcha: This is a stuffed bread that is often filled with potatoes, onions, or other ingredients.

Cultural Significance

Tandoor bread holds a significant place in the culinary traditions of the Indian subcontinent. It is often served at meals and is a staple in many households. The bread is also a common feature at celebrations and religious ceremonies.

See Also

• Indian Cuisine
• Bread
• Tandoor

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