Tandyr nan (тандыр нан, in Russian lepeshka) is a traditional type of bread that has its roots in Central Asia and surrounding regions. The bread is intrinsically linked to the culture and history of countries like Kyrgyzstan, Uzbekistan, Tajikistan, Kazakhstan, Afghanistan, Pakistan, India, and others.
Tandyr Nan Bread
Tandyr Oven and Bread Preparation
The name “tandyr nan” refers to a special clay oven called a tandyr, in which this bread is baked. The tandyr is a large clay vessel in the shape of the letter “U” with a narrow neck and a wide bottom. The tandyr is heated using wood or charcoal, placed at the bottom of the oven and ignited. Once the fire burns down and the walls of the tandyr are evenly heated, it is ready for baking.
The dough for tandyr nan is made from common bread ingredients, thoroughly kneaded, and left to rise.
The dough is then shaped into flat rounds, 20-30 cm in diameter and 1-2 cm thick. The rounds are stuck to the hot walls of the tandyr using a special cushion. The bread bakes quickly, usually in just a few minutes, at very high temperatures. As a result, it has a crispy crust and a soft crumb.
History of Tandyr Nan Bread
Tandyr nan has a long history, dating back to ancient civilizations. Archaeological findings show that similar bread was baked in clay ovens as far back as 5,000 years ago in the region of Mesopotamia. From there, tandyr nan spread to other parts of the Middle East, Central Asia, and the Indian subcontinent. Each region gave it a slightly different form and taste, but the basic preparation method remained the same.
Tandyr Nan in Kyrgyzstan
In Kyrgyzstan, tandyr nan is a staple food and an essential part of the local cuisine. It is baked daily and served with every meal. Kyrgyz people have a deep connection with tandyr nan and regard it as a symbol of hospitality and generosity. Guests are always welcomed with fresh bread and a cup of tea.
Kyrgyz tandyr nan is usually round in shape and decorated with various patterns using stamps or fingers. The most common designs are cross or star shapes, which give the bread an attractive appearance. Sometimes, it is sprinkled with sesame or other seeds before baking.
Traditions and Customs Associated with Tandyr Nan Bread
Tandyr nan should not be cut with a knife. Instead, it is traditionally torn by hand, which is considered a sign of respect for the bread. In some cultures, cutting bread is seen as disrespectful. Another important rule is that bread should not be placed directly on the ground, as it is believed that bread is sacred and should be protected from impurities.
You will undoubtedly have the chance to try tandyr nan in Kyrgyzstan. However, if you want to taste it at its peak quality and freshness, buy it while it’s still warm, directly from the baker who makes it in the tandyr. I did just that at the Orto Say market in Bishkek, where one hot bread cost 30 KGS (0.30 EUR) and was perfect.
Bon appétit!
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