tandyr

A tandyr is a traditional heat-retaining oven used for baking bread and cooking meat, common in parts of Central Asia, the Caucasus, the Middle East, and South Asia. It is typically a clay, brick, or refractory-lined chamber that can be either partially buried in the ground or set above ground. The exterior is usually cylindrical or conical, with a narrow opening at the top or a side opening for feeding and removing food. The interior walls are coated to hold heat, and the oven is fired from below with wood, charcoal, or other fuel. Temperatures inside can be very high, often several hundred degrees Celsius, enabling rapid baking of flatbreads and roasting of skewered meats.

Bread and cooking methods vary by region. Dough for flatbreads such as naan or lepeshka is slapped onto the hot inner walls, where it sticks and bakes quickly. Meats, kebabs, and vegetables may be threaded on skewers and either pressed against the interior walls or cooked on spits within the oven, using radiant heat and convection to develop char and flavor. The smoke and heat also contribute to a distinctive crust and aroma.

Cultural and regional context. Tandyrs are integral to many culinary traditions in Azerbaijan, Armenia, Georgia, Iran, Afghanistan, and in parts of Central and South Asia, including Uzbekistan, Tajikistan, Kyrgyzstan, Turkmenistan, and northern India and Pakistan. Variants range from home ovens in rural areas to large commercial ovens in bakeries and restaurants. Modern adaptations include gas- or electric-powered models and portable clay ovens, which aim to replicate traditional heat while offering easier use and maintenance.