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Tandoor bread

Tandoor bread
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Tandoor baking in Kashgar in China
Place of origin Armenia, Azerbaijan, Iran, Turkey, Georgia, Kazakhstan, Kyrgyzstan, Uzbekistan, Tajikistan, Pakistan, India, Bangladesh, Xinjiang (northwestern China)
Main ingredients Flour
16x16px Cookbook:Tandoor bread  16x16px Tandoor bread

Tandoor bread (Armenian: թոնիր հաց tonir hats, Azerbaijani: Təndir çörəyi, Georgian: თონის პური tonis puri, Kazakh: тандыр нан tandyr nan, Kyrgyz: тандыр нан tandyr nan, Persian: نان تنوریnan-e-tanuri, Tajik: нони танурй noni tanuri, Turkish: Tandır ekmeği, Uyghur: تونۇر نان, tonur nan, тонур нан, Uzbek: tandir non</span>‎</span>‎) is a type of leavened[1] bread baked in a clay oven called a tandoor,[2][3] similar to naan.

In Pakistan, tandoor breads are popular especially in the Khyber Pakhtunkhwa and Punjab regions, where naan breads are baked in tandoor clay ovens fired by wood or charcoal. These tandoor-prepared naans are known as tandoori naan.[4]

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