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Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire. The naan bread are stuck to the inside of the oven just like the picture below. The tandoor oven retains very high heat, up to 900°F and hence fills the inside of the flat bread with air pockets and bakes them to perfection
The major distinction is that a Tandoori Roti isn't leavened and is made out of whole-wheat flour. It is light and has no filling inside. In contrast, the Roghni Naan is leavened and is fancier and more heavily sprinkled with sesame seeds and sometimes poppy seeds.
Naan, similar to some other breads of South Asian cuisine is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava.
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ekmek pişirmek
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This video was taken in one of the famous cities of Iran called Shiraz and And this tandoori bread is working in one of the restaurants in Shiraz
خبز الخبز
رغيف الخبز
وصفة الخبز
الخبز
صنع الخبز
غذاء
شارع الطعام
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video time stamps:
0:00- start
0:07- chune
0:20- baking
1:02- opening the dough
2:38- baking
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Dough
Bread dough
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Learning how to cook Iranian bread
Learning to cook traditional Iranian bread
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