Tandoori, 100cm from the soil. 120cm depth. is multiplied. Tandoori çoraktan made by craftsmen and women. Mixed hay mixed with barren soaked, cleaned. Tandoori be provided plates made from the bottom up, bringing the shape of a circle.
Tandoori mouth resembled the shape of a bagel is made as a partial narrowing. Then, two days in order to harden the walls of tandoor manure sawdust are burned to provide heat and normal. Hamdan will be hardened and dried so that the tandoor clay.
Tandoori Bread
Local bread. Tandoori bread dough is usually prepared as a fermented, sour dough tandıra the long adhered to a given shape. Tandoor is the first yanışından lavash. Kete olacakta made unleavened. Kete (the dough into the eggs, soda, yogurt, dairy ingredients, such as is done
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