Tandoori comes from the word tennur. Dictionary description of tennur is an oven, a stove. In Turkish, Tennur is used as tandoori. In Ottoman Turkish, tennur means stove, and this culture originated from Egypt.
Tandoori making is hard and tedious, requiring not art but knowledgeand skill. Firstly, special clayed soil is provided from special locations, carefully sifted, and turned into mud by adding straw, goat hair or cotton. It is kept for one day and then remoulded.
The mud is cylinder-shaped thick enough to stroll a 7-8cm thick diameter, and then braided. But the delicate point here is that the hole tandoori is not braided at once. It is left for drying from time to time. It is braided slowly and by leaving for drying in order to avoid skews and dents. It is harder to make or braid tandoori in winters. Lastly, opening of the tandoori is made, and left for getting dry.
Tandoori mud must be well moulded. Otherwise it will break down quickly, and will not provide the desired efficiency. Firstly, at least a 1 meter deep tandoori pit is dug at the place where tandoori will be set. Since it will be covered with mud, it is prepared extremely clean, and event with a coherent soil like clay; and it can event be kept that way for a few days. Dried mud is is shaped into cylinders, and coated onto the pit by attaching top down. A hole for ventilation is definitely made during the process.
White setting up the tandoori, firstly the bury location is picked.
Here, it is buried in ground level. Depth of tandooris dug on the ground is 130-150cm. And their diameter is approximately 50-65cm. Tondoor bread is name after where it is made. The most important characteristics of the bread is that it can be stored for a long time without going bad. There is a 20x20cm little vent at the bottom of tandoori.
This lets air in and keeps the fire burning. Tandoori flue must be set from the deepest point of tandoori with 90 degrees. If the large jar will be buried under ground, measurements against water leakages must be taken.
This leakage can be both harmful to human health and it will use an important portion of the heat in the tandoori for evaporation, which will cool down the tandoori. The ash pit must be cast iron. For ventilation and flue, fire bricks must be used. Base of the tandoori is filled with glass and salt, so that it won’t cool down quickly after the fire goes out.
Tandoori Bread is the regional bread of Hatay. Tandoori bread dough is generally prepared with yeast, and the large and oval-shaped sourdough is attached to the tandoori wall with a cushion called kera. When tandoori is fired up for the first time, buns and pita with fillings are baked.
Someone who knows how to use a tandoori is necessary for baking bread in tandoori. As baking the bread, being able to bear the fire, and attach the bread to tandoori requires skill. This duty is generally assumed by mothers, elders of the family. If the dough is not well-attached to tandoori, or not well-leavened will cause the bread fall into the fire without sticking onto the wall of the tandoori. In such cases, the bread won’t have the desired shape, and will be misshaped and scorched.
Tablecloth, kneading board, olive oil, some water and the cushion called kera, which make the bread stick on the wall of the tandoori, are kept by the tandoori. Women gather woods and cow dungs, and line up by tandooris early in the morning to bake bread. Baked breads left to cool down, and then covered with tablecloth and stored this way.
Women make enough bread for their weekly or monthly needs. Breads with seasonings and peppers are also baked in tandooris. During Ramadan, buns with or without fillings are baked in tandooris