The Persian word for bread is now used for any flat bread baked in a tandoor oven?
Tandoor bread 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. Sixteen different polycyclic aromatic hydrocarbons are present in tandoor bread. . Tandoor bread Tandoor bread ( "khubz tannoor") is a type of leavened bread baked in a clay oven called a tandoor, similar to naan. In the Indian subcontinent, tandoor breads are popular especially in the Khyber Pakhtunkhwa, Gujarat, Jammu and Kashmir, Rajasthan and Punjab regions, where naan breads are baked in tandoor clay ovens fired by wood or charcoal. These tandoor-prepared naans are known
Tandoor bread holes through to let the dough rise. Once it is shaped, the dough is placed on the walls of the tandoori oven. The dough is placed onto the heated inner walls of the tandoor and allowed to bake for 37 seconds at [around] 425°C. The bread is baked until it reaches uniform thickness, develops small blisters on the top crust, and achieves a reddish-brown crust color. Tandoor bread is commonly served with meats that were also cooked in the oven like tandoori chicken, "seekh kebob", or chicken Moghlai. Meals made in the tandoori oven come out with a hint of