Tandyr nan

Tandyr nan
Type	Tandoor bread
Place of origin	Central Asia Kazakhstan; Kyrgyzstan; Tajikistan; Turkmenistan; Uzbekistan; Xinjiang; ;
	Media: 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]

^ Pasqualone, Antonella (2018-03-01). "Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems". Journal of Ethnic Foods. 5 (1): 10–19. doi:10.1016/j.jef.2018.02.002. hdl:11586/217814. ISSN 2352-6181.
^ "Recipe: Tandyr nan – British-Kazakh Society". Archived from the original on 2016-03-05. Retrieved 2019-01-13.
^ Hansen, Eric. "The Fabled Flatbreads of Uzbekistan". Aramco World. Retrieved 8 December 2023.

[:0-1] Pasqualone, Antonella (2018-03-01). "Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems". Journal of Ethnic Foods. 5 (1): 10–19. doi:10.1016/j.jef.2018.02.002. hdl:11586/217814. ISSN 2352-6181.

[2] "Recipe: Tandyr nan – British-Kazakh Society". Archived from the original on 2016-03-05. Retrieved 2019-01-13.

[:1-3] Hansen, Eric. "The Fabled Flatbreads of Uzbekistan". Aramco World. Retrieved 8 December 2023.

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