Azerbaijani cuisine

Tandir bread

A round bread baked on the wall of a clay tandir oven, with a crisp crust and soft crumb.

Well-cooked hot dish

Tandir bread — Azerbaijani cuisine. Photograph of the dish.

Ingredients

The dough is kneaded and proved, shaped into rounds and slapped onto the hot tandir wall for a few minutes.

Choose fresh bread; throw the whole loaf away at any sign of mould. Plain bread may be easier to manage with nausea or diarrhoea.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Store in a dry, airtight container. If you see any sign of mould, throw the whole item away.

Can be warmed briefly in an oven or toaster.

Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
Diarrhoea. In a low-fat, gentle version it may be better tolerated with diarrhoea.
Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.