A tandoor is a cylindrical clay oven used in Transcaucasus, the Balkans, the Middle East, Central Asia, Pakistan, India and Bangladesh, in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven, and is used almost exclusively for live-fire, radiant heat cooking.
Tandoor is used for cooking certain types of Indian, Irani, and Pakistani food, such as tandoori chicken and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form).
The tandoor is currently a very important fixture in many Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal.
Ingredients for Tandoori Roti
4 cups of wheat flour
1 teaspoon salt
1 tablespoon ghee
Water to knead the dough
Method
Rub ghee and salt into the flour. Add enough water to form a stiff dough. Pre heat the tandoor for 2 minutes. Now roll out rotis and place them onto the heated tray. Cool for 2-3 minutes or till they are done .Apply ghee on each roti before serving. Combination with Tandoori roti - Butter chicken Masala, Tandoori chicken, Paneer butter masala, Kebabs, Punjabi chicken masala, PaneerTikkamasala, hariyalikebad, Tangdi kebab....
A tandoor is a cylindrical clay oven used in Transcaucasus, the Balkans, the Middle East, Central Asia, Pakistan, India and Bangladesh, in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven, and is used almost exclusively for live-fire, radiant heat cooking.
Tandoor is used for cooking certain types of Indian, Irani, and Pakistani food, such as tandoori chicken and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form).
The tandoor is currently a very important fixture in many Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal.
Ingredients for Tandoori Roti
4 cups of wheat flour
1 teaspoon salt
1 tablespoon ghee
Water to knead the dough
Method
Rub ghee and salt into the flour. Add enough water to form a stiff dough. Pre heat the tandoor for 2 minutes. Now roll out rotis and place them onto the heated tray. Cool for 2-3 minutes or till they are done .Apply ghee on each roti before serving. Combination with Tandoori roti - Butter chicken Masala, Tandoori chicken, Paneer butter masala, Kebabs, Punjabi chicken masala, PaneerTikkamasala, hariyalikebad, Tangdi kebab....