Tandoori Bread

Tandoori bread, an integral part of Indian cuisine, encompasses a variety of traditional unleavened breads cooked inside a tandoor, a cylindrical clay oven. These breads, like naan, roti, and kulcha, boast a distinct smoky flavor and a fluffy, yet slightly crispy texture. Made from wheat flour dough, they are skillfully stretched, slapped onto the tandoor’s inner walls, and baked until golden brown. Often brushed with ghee or butter, these aromatic breads pair impeccably with curries, kebabs, and various dishes, offering a delightful combination of softness and charred edges, elevating meals with their warm, fragrant, and comforting appeal.


  1. Nutritional Value: Made primarily from wheat flour, bread provides essential nutrients like carbohydrates, proteins, fiber, and some minerals, contributing to a balanced diet.
  2. Low in Fat: Typically, tandoori bread is made with minimal or no added fat, making it a healthier option compared to some other types of bread that may contain higher fat content.

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