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  2. Tandoor bread - Wikipedia

    en.wikipedia.org/wiki/Tandoor_bread

    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]

  3. Tandyr nan - Wikipedia

    en.wikipedia.org/wiki/Tandyr_nan

    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]

  4. Tandoor - Wikipedia

    en.wikipedia.org/wiki/Tandoor

    Tandir bread is baked from the heat of the tandir's walls, which ensures very fast baking. [13] [14] One of the world's biggest tandoors was built in Azerbaijan's southern city of Astara in 2015. The height of the tandoor is 6.5 m (21 feet) and the diameter is 12 m (39 feet). The tandoor consists of 3 parts. [15]

  5. 50 of the world’s best breads - AOL

    www.aol.com/50-world-best-breads-144757810.html

    These days, recipes often include some chemical leavening, butter and milk, turning the hearty backwoods fare into a more refined treat similar to Irish soda bread. Luchi, Bangladesh Shutterstock

  6. Khubz - Wikipedia

    en.wikipedia.org/wiki/Khubz

    (See also tandoor bread and taboon bread.) The word tannur comes 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. [2] Six recipes for bread baked in a tannur are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh ...

  7. Get ready for all of the NYT 'Connections’ hints and answers for #176 on Monday, December 4, 2023. Connections game on Monday, December 4 , 2023 The New York Times

  8. List of Pakistani breads - Wikipedia

    en.wikipedia.org/wiki/List_of_Pakistani_breads

    Pakistani breads of Central Asian origin, such as Naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast . Most flat breads from Pakistan are unleavened and made primarily from milled flour, usually atta or maida , and water.

  9. Naan - Wikipedia

    en.wikipedia.org/wiki/Naan

    Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. [9] During India’s Mughal era in the 1520s, naan was a delicacy that only nobles and royal families enjoyed because of the lengthy process of making leavened bread and because the art of making naan was a revered skill known by few.

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