(Clay)Tandir - bread , somsa , kebaband a special clay oven built to cover and cook similar dishes.

IDEAS 💡 Tandir - bread , somsa , kebaband a special clay oven built to cover and cook similar dishes. Goat or camel hair is added to clay to make tandoor. After it is well cooked, it is sprinkled with namakob and wrapped in a cloth. After a few hours, it is cooked again. Then it is 20-30 cm wide, 8-10 cm thick. Pieces of about 80-90 cm are prepared and several of them are glued vertically to form a Tandir. Some tandoori makers dig a cylindrical pit (mould) to make a tandoor and stick prepared pieces of clay to the wall of this pit. The inside of the oven is smoothed by sprinkling namakob. The inner diameter of the average oven built in apartments is about 0.8 m, and it is installed 0.8-1 m above the ground. Larger ovens are built into bakeries. Bukhara ,In Samarkand , the oven is built on the ground or on a special platform with its mouth upright, while in the Fergana Valley and Tashkent , it is installed horizontally. Holes (10-15 cm) are made around them for drawing smoke and air. Cotton oil is applied to the inner walls of the newly built oven and the fire is lit overnight. If the wool is spread, it will not stick to the back of the closed bread. Before covering the bread, the oven is heated until white with wood such as twigs, dried apples , and juniper stalks (now there are also gas ovens). [1] Tandir preparation consists of several painstaking stages, and it takes several weeks of work and time to make one tandir. For the oven, first of all, the necessary red, black and yellow soil is found. The soil is mixed, the clay is mixed and, depending on the weather, it is allowed to rest for 2-3 days. Then new clay is mixed again with straw and sheep or camel hair (wool) mixed with tempered clay. How well the oven turns out depends on how carefully you handle the clay. The prepared clay is spread out on a flat place in the form of 5-4 cm thick, 30-60 cm wide, 2-3 meters long, in the form of a flat strip, and the other in the shape of an arc, and dried for a day. The next day, the spread clay is straightened, the two ends are taped and flattened with a device similar to a baker's beater. This is the bottom first and main part of the tandoor, and it depends on this part to make it look like a brochure. After the bottom and main part are ready, it is left to dry for another 1-2 days so that the second part can bear its weight. A little water is sprinkled on the arched clay so that it does not dry out and covered. Then this clay is placed on the mold of the previous night's tandoor, connected and polished by hitting it with a round wood. At the last stage, the mouth of the oven is made, i.e. the third part. This part is easier compared to the previous two stages, the finished clay is glued and plastered in the shape of a hummock. Tandir is mainly prepared in the summer season and dried in the sun for 10-15 days, but if there is an order, it can also be prepared in autumn and spring months. A fire is lit in the oven for drying. But mostly, tandoors are made in summer, taken away and sold in any season of the year. Build a tandoor Editing 1. Diagonal, i.e. tandir, built with the bottom part inclined to the wall, can be found mainly in Samarkand, Navoi, Bukhara, Khorezm, Kashkadarya and Surkhandarya regions of Uzbekistan. These tandoors are built at different heights. Some of them are built on a slope at a height of 1-1.2 meters. 2. Vertical, that is, tandoors built vertically with the mouth facing upwards, are mostly found in public catering establishments. Somsa, tandoor kebab, soup and bread are often cooked in such a tandoor. 3. The horizontal tandoor is divided into two types: one is a professional tandoor, and the other is a tandoor built for home conditions. Both tandoors built in this way have their own secrets, which require a lot of work. Usually, professional ovens are designed only for bakers. Not everyone can build such a big tandoor. The home oven is smaller and lower than the baker's oven, with an average height of 1.4-1.6 m. After the oven is built, it is heated on medium heat for an average of 5-6 hours, sometimes during the day. Then it is sprinkled with salt water, and after it cools down, oil is applied. This is done so that the tandoori cake does not stick to the bread or somsa. Terms of use Editing Be careful not to throw objects into a burning fire. Because it affects the taste of bread. When the oven is heated and whitened, the holes left on the outside are open so that the fire burns well inside. When it turns pale and ready, the holes are closed to brown the bread. You can't heat up the oven quickly with a lot of fire. Otherwise, the bottom of the loaves may fall flat on the ash without browning. When burning wood for the oven, moderation is also required. If there are too many embers, the top of the bread will quickly brown and the inside will not be cooked, on the contrary, if there is not enough embers, it will be difficult to brown and the bread may be cooked in pieces.

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