What You Need to Know
Tandoor bread is a flat bread baked in a clay oven called a tandoor. The technique has been in use for some five thousand years in Central and West Asia and the Indian subcontinent. It may be leavened or unleavened. It is often round, but may be made as elongated oval lavash or canoe-shaped shotis puri.
Steps
- 1.
Naan (Indian subcontinent): Creates characteristic blistered surface and soft interior
- 2.
Lavash (Armenia): Produces thin, crisp flatbread with smoky notes
- 3.
Tandoori Roti (Punjab region): Achieves perfect balance of chewiness and char
The Science
Primary Reaction
Maillard reaction