Tandoor

Leavened breads such as naans are cooked in a tandoor, a barrel-shaped clay oven. This is believed to have found its way into India from Egypt, where it is known as a tanoor. History has it that the practice of using it to make naan began during the construction of the pyramids. Because of the demand for food, especially bread, for the workers, the Egyptians used the same kind of stones that were being used to construct the pyramids to make a grinding stone for wheat, which was mixed with water to make bread, and baked in the tanoor. Thus baking was born, and today it is an everyday event.