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.
Tandyrnan is a type of Central Asian bread cooked in a vertical clay oven, the tandyr or tandoor. It is circular and leavened with yeast, and typically...
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Samarkand, so that he could send him bread made in Samarkand. Uzbek cuisine Tandyrnan Central Asian cuisine "Les plats traditionnels à déguster en Ouzbékistan...
topped with butter, sour cream, or onion sauce. Nan is a type of traditional bread made in the tandyr oven, popular in cities along the Silk Way. Quymaq...
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