Arm pit bread???

[oo...@msu3.oscs.montana.edu]

Hello everyone,

In 1976 I lived in Iran for six months and found a bread we called
arm pit bread, becouse the natives would roll it up and place it
under their arms so they could do other things with their hands.
Anyway, the bread was so good that many of us kids would buy it
instead of candy. It was kind of oblong shapped with a white/brown
texture. I remember one place they made it, they baked it in a
large hole in the ground with a fire at the bottom. They just
slapped the dough against the wall of the hole, it was considered
done when it started to fall off the wall. (I remember see burnt
bread in the fire.)

Does anyone know of this bread, possible a recipe? Thanks to any
responses.

Rocky B. - oo...@msu3.oscs.montana.edu

[Siddharth Dasgupta]

In article <00945CDE...@Msu3.oscs.montana.edu> oo...@Msu3.oscs.montana.edu writes:
>Hello everyone,
>
>In 1976 I lived in Iran for six months and found a bread we called
>arm pit bread, becouse the natives would roll it up and place it
>under their arms so they could do other things with their hands.
>Anyway, the bread was so good that many of us kids would buy it
>instead of candy. It was kind of oblong shapped with a white/brown
>texture. I remember one place they made it, they baked it in a
>large hole in the ground with a fire at the bottom. They just
>slapped the dough against the wall of the hole, it was considered

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
< some stuff deleted >

Sounds like the procedure for making Tandoori Naan - a flat Indian
bread - quite readily available in most Indian restaurants. I am
not suggesting that this is an alternative to the Iranian bread, just
that there is a similarity in the cooking methods. Naans are also
slapped in (or put on hooks) of the Tandoori oven side walls - the
oven is usually in the shape of a cone, the heat gathering towards
the top. Marinated chicken and bread are hung on hooks near the top
for cooking in searingly hot temperatures.
>Rocky B. - oo...@msu3.oscs.montana.edu

Siddharth Dasgupta - s...@wag.caltech.edu

[Seetha Ayyalasomayajula]

In article <00945CDE...@Msu3.oscs.montana.edu> oo...@Msu3.oscs.montana.edu writes:

>instead of candy. It was kind of oblong shapped with a white/brown
>texture. I remember one place they made it, they baked it in a
>large hole in the ground with a fire at the bottom. They just
>slapped the dough against the wall of the hole, it was considered
>done when it started to fall off the wall. (I remember see burnt
>bread in the fire.)

The description you give sounds very much like an Indian bread called
'Naan'. This pit in the ground is essentially a mud oven called
'Tandoor' in India. You can make several types of bread in it including
roti and Naan. These are normally referred to as 'Tandoori roti' and
'Tandoori naan'.

>
>Does anyone know of this bread, possible a recipe? Thanks to any
>responses.
>

Any Indian cook book should carry a recipe for this. Look under Indian
breads and you got it.
>Rocky B. - oo...@msu3.oscs.montana.edu

--- Seetha

[Carol Miller-Tutzauer]

In article <1991Mar19....@nntp-server.caltech.edu>, s...@sgi1.caltech.edu (Siddharth Dasgupta) writes...

>Sounds like the procedure for making Tandoori Naan - a flat Indian
>bread - quite readily available in most Indian restaurants. I am
>not suggesting that this is an alternative to the Iranian bread, just
>that there is a similarity in the cooking methods. Naans are also
>slapped in (or put on hooks) of the Tandoori oven side walls - the
>oven is usually in the shape of a cone, the heat gathering towards
>the top. Marinated chicken and bread are hung on hooks near the top
>for cooking in searingly hot temperatures.

Hey, speaking of Tandoor.....

Does anyone know if it is possible to construct/purchase one
of these ovens for use at home? Obviously, you can't use
them indoors, but I am very interested in adding one to my
collection of outdoor cooking devices.

Carol
ria...@ubvms.cc.buffalo.edu

[Siddharth Dasgupta]

In article <66...@eerie.acsu.Buffalo.EDU> ria...@ubvmsa.cc.buffalo.edu writes:
>
>Hey, speaking of Tandoor.....
>
>Does anyone know if it is possible to construct/purchase one
>of these ovens for use at home? Obviously, you can't use
>them indoors, but I am very interested in adding one to my
>collection of outdoor cooking devices.
>
>Carol
>ria...@ubvms.cc.buffalo.edu

I have seen advertisements in the Indian Newspaper - India Abroad -
for some Indian stores in New York selling tandoor ovens. No pricing
info was given. I would ask the local Indian restaurant you visit
where they acquired theirs. If I come across the ad again I will
post it on the net.

[berry...@gmail.com]

This JUST came up! My gf's mom said it was Barbari Bread, not really a Naan

[berry...@gmail.com]

Pleeeeeeeeeeezzz reply! At least in 2018 you can Google the recipe, so you won't have to wait another 27 years for that ;)

Oh. Source. She grew up in Iran