How to make a tandoor from clay with your own hands. Do-it-yourself tandoor (55 photos): tips for construction and operation History of the origin of the clay oven

Making mistakes and getting burned. What are the secrets of building a tandoor, how to choose correct view and what to consider in order to get not black coals of meat, but a delicious flatbread and tender kebab.

What is tandoor

The homeland of tandoor is most regions of Central Asia. In Tajikistan it is called tanur, in Uzbekistan tandoor, and in Turkmenistan it is called tonur. Tandoors in India and tonirs in Armenia are built using the same principle. However, no matter what this universal oven-broiler is called, big differences You won't see it in the design.

It is a ceramic container of various sizes, with a hole on the top or side. Fuel (coal, firewood, brushwood) is placed inside a kind of clay jug and heats it up so much that the thick walls of the oven keep the desired temperature for a long time.

Types of tandoor

Since the appearance of the first tandoor, it has not undergone any significant changes. Still, kaolin clay, camel or sheep wool, sand and bricks. It is these materials that are necessary for the construction of a real Central Asian tandoor. However, there is a division of the furnace into types based on the location of its installation.

Ground tandoor installed in the yard, on a clay platform. For bread, samsa, shish kebab, the tandoor is installed vertically, horizontal installation Suitable for baking bread only.

Pit or earthen tandoor placed in a hole dug in the ground. Clay and fireclay are used in its construction. In ancient times, this type was often used for heating rooms.

Portable tandoor- This modern look stove, which has iron handles for carrying. Small size, in the shape of a barrel with a lid, it successfully replaces the usual grill .

Principle of operation

Uzbek clay tandoor is classic version oven, similar to a clay cauldron, which was turned upside down and the bottom and neck were swapped. Using his example, we will look at the features of the device and the principle of operation of the tandoor.

There is a hole (blowing) in the lower part of the tandoor. The clay base is lined with brick on the outside. Sand or salt is poured between the brick and the walls of the tandoor. Fuel (coal, firewood) is placed on the bottom of the boiler through the upper hole, and ash is removed through it. A grill is installed inside for cooking meat, fish or vegetables.

All materials from which the tandoor is made have high ability accumulate (accumulate) heat. When heated, the furnace walls retain high temperature(from 250 to 400 degrees). After the tandoor reaches required temperature, the walls are carefully wiped from soot and ash, and the famous Uzbek flatbreads are laid out on them.

We have prepared for you step by step instructions on the construction of a clay tandoor in the form in which it still faithfully serves many residents of these regions.

The classic size of a tandoor is a height of 1-1.5 m, the diameter of the body of the boiler is 1 m, the diameter of the upper hole is 50-60 cm. To form a clay jug, kaolin clay is taken, which experienced craftsmen call “live”. Brick is used to line the stove. Therefore, you need to stock up on clay, bricks and some sheep or camel hair.

Wool fibers are cut into pieces 10-15 mm long and mixed with clay. After kneading, the clay should acquire the consistency of sour cream.
The resulting mixture is placed in dark place for a week to let it settle.

Attention! Ready solution It is necessary to check periodically, remove excess water, but ensure that the mixture remains moist. If you overdry it, the tandoor will crack.

Usually, clay sheets with a thickness of 5 to 15 cm are molded from the settled mixture. It is difficult to form a tandoor from such sheets without a well-developed skill, so you will need a barrel.
To make a tandoor from a barrel with your own hands, loosen its hoops a little, fill it with water, and leave it to swell for 5 days. Then drain the water, let the barrel dry, and treat the inside of the walls with sunflower oil. Give it 12 hours to soak, and the tandoor mold is ready.

Please note that both clay and barrel we need to start preparing for construction at the same time.

Now we roll sausages from the finished clay about 50 cm long and 6 cm in diameter. Roll each of them to a thickness of 2 cm, cut into ribbons and begin to lay out the inside of the barrel.

The tandoor is made in the form of a container, hollow inside. A hole is made on the top surface for storing food and firewood. A blower is installed below, providing traction in the device. To enhance thermal insulation, an additional shell is made of brick, and sand or clay is poured between the body and the brick fence.

When wood burns, the tandoor becomes hot, and the temperature in it can rise to 400 degrees. The oven retains heat well, so the heat lasts up to 4 hours, during which it is allowed to cook dishes continuously. Food cooks quickly because the heat spreads not from the outside, but from inside the vessel. The device prepares aromatic dishes, evenly fried meat, fluffy bread and other uniquely delicious products.

Advantages and disadvantages

The original country stove for cooking is simple to construct and easy to operate. But, despite these significant advantages, it also has several important disadvantages that are worth paying attention to before you start building.

Advantages

Fuel economy.
Maintaining optimal temperature.
No difficulties in use and maintenance.

To heat a tandoor you need much less wood or coal than for a barbecue or barbecue. With one load of firewood you can cook about five servings of shish kebab, when you can’t even get two in the grill. Shish kebab is cooked much faster and easier in a tandoor; you just need to hang the skewers inside and close the lid.

The meat will cook on its own; there is no need to constantly turn it. Good tandoors with fairly thick walls cook food much faster than thin-walled ones, due to greater heat accumulation and longer retention of heat inside.

Flaws

No chimney.
When operating, it is necessary to constantly use special gloves that resist burns.
After igniting the wood, a coating of soot appears on the inner surface.
Heavy, thick-walled tandoors are difficult to transport.
Food and fuel are placed in the same hole.

If you want to use the stove indoors, you can make a portable tandoor on wheels, which is lighter and more compact. To get rid of soot, it is enough to clean the walls with a hard brush and rinse with water.

Making a real clay tandoor

Ancient technology involves making an Uzbek stove using modeling. The tandoor is made from special kaolin clay, which differs from ordinary clay in good thermal insulation properties. During operation, the device may crack; to avoid such unpleasant consequences, camel or sheep wool is added to the clay.

Asian masters in the construction of real tandoors do not share secrets that allow them to achieve better results. Therefore, you have to make a stove without knowing the exact composition of the mixture. How to make a tandoor from clay with your own hands is described in the following paragraphs.

Scheme

This scheme classic tandoor made of clay, reinforced brickwork quite simple to build.

The finished tandoor will measure 900x900 cm. The width of the upper opening is 350 cm.

Materials and their quantities

Tandoor is made from kaolin clay mixed with wool. The wool pieces should be approximately 15mm wide. The amount of clay used depends on the final consistency of the mixture and the presence of other components in the composition. Ready mix should be viscous and thick. To make the body, clay and fireclay sand are mixed in proportions 1:2. The mixture is filled with water and left for several days.

The walls are made of refractory bricks. The presented scheme requires approximately 1000 bricks. Sand is poured between the brickwork and the furnace body to better thermal insulation. It will require about 30 kg.

Tools

To build a tandoor with your own hands, you need the following tools:

Shovel.
Bulgarian.
Construction level.
Putty knife.
Fittings.
Container for solution.
Wire for fixing brickwork.

Different schemes may require additional tools. For the presented diagram, the above elements are sufficient.

Step-by-step instructions for sculpting

Kaolin clay is mixed with wool or fibers.
Mixing clay and wool
The finished mixture is left to stand for a week to achieve the required condition.
Flat “sheets” are molded from the mixture; their thickness should be at least 5 cm.
Clay sheets
The body of a tandoor oven is made from sheets, laying them out in a round container.
Construction of a tandoor from clay

View from above

Don't forget to make a blower
It is recommended to lubricate the inside of the oven with vegetable oil.
Leave the structure to dry for 24 hours.
Lubricate the cracks that appear with clay milk and leave to dry further.
Lubricate the cracks
Next, we strengthen the tandoor with brick walls, using the same kaolin as a solution.
Sand is poured evenly between the bricks and the body.
The next step will be making the lid. It can be made from wood:
After all the manipulations, you can proceed to drying the oven. Drying finished Uzbek stove must last at least two weeks. Once the first drying is completed, the oven is heated with paper or shavings. After burning the fuel, the tandoor should cool completely and be heated again the next day.
Ready tandoor

Typical manufacturing errors

Incorrect preparation of the mixture. Any deviations can cause cracks to appear. It is important to maintain proportions when preparing the batch.
Insufficient firing. Causes the device to transmit heat to the outside.
Incorrect drying. Drying the oven should be done in a warm place with little humidity.

Clay tandoor from a wooden barrel

Much easier to make Uzbek tandoor with a base of wooden barrel with your own hands. There is no need to make flat sheets of clay to create a body or burn them for a long time to give them a ceramic state. It is worth noting that the tandoor is made with a foundation for reliable installation. The disadvantage of this option is the impossibility of moving it.

The article on our website portal provides a description for a tandoor made from a 120-liter barrel. The diameter of such a barrel is 526 cm and the height is 170 cm. The following diagram represents detailed description tandoor devices with foundation. Using the picture you can understand how to make an Uzbek tandoor with your own hands:

Materials and their quantities

To build a higher-quality and long-lasting tandoor, it is best to use kaolin clay mixed with wool or fibers. Kaolin is better at preventing cracks from appearing. The mixture also needs to be made from clay with an admixture of fireclay powder in a ratio of 1:2. The material from which the barrel is made is not important, all the same Oak barrel or cherry, the wood used does not matter. The following materials are also required for construction:

Thermal filler, for example sand.
Bricks.
Lattice.
Fittings.
Water.

It is equally important to make the right mixture; the durability of the oven and its performance depend on the composition of the clay for the tandoor. If you want to strengthen the device, you can build a foundation of brick and the same clay mixture. To improve the thermal capacity of the furnace, sand is poured between the base and the brick shell.

Better to use a good one ceramic brick. Such a stove saves fuel much better due to the fact that it retains heat inside many times longer. It is not necessary to make a tandoor with a brick shell; the oven can be made simply from clay, but in terms of its qualities it will lag somewhat behind the most improved version.

Tools

To make an Uzbek tandoor from a barrel, you need the same tools as for simple tandoor made of clay with minor differences:

Bulgarian,
Putty knife,
Master OK,
Drill,
Cutting.

Manufacturing instructions

Finished structure with brick finishing

When the tandoor is ready, you should not use it immediately; first, the structure must be thoroughly dried. The tandoor oven must dry for at least a month, and if the bottom of the barrel was not removed during construction, then drying is extended to one and a half months.

Errors

Poor mixing of the clay mixture, which causes the tandoor to crack or even spread.
Excessive thermal insulation of walls.
Fixing bricks on a poor-quality mixture. It is best to use the same kaolin clay.

The tandoor, like any other stove, is a flammable device that can harm human health. For best performance and your own safety, it is important to follow the operating instructions.

Place the structure on open area to avoid fires in nearby objects.
If you need to move the oven, attach wheels to it.
Be sure to check that there is no fire or hot coals in the device before leaving it unattended.
The base of the tandoor must be heat-resistant.
When heating, you should not use coniferous firewood because it releases carcinogenic resins.
When using the oven, be sure to use heat-resistant gloves and oven mitts.

Conclusion

Using simple steps, an exotic Uzbek stove can be made that can cook delicious dishes. Food from the tandoor will give you a unique feeling of oriental sophistication. In this convenient and interesting barbecue substitute, you can cook not only meat or fish - the tandoor is famous for its aromatic flatbreads.

The dough is placed directly on the inner surface of the oven base and thus baked. Making a real tandoor from clay with your own hands is not only pleasant, but also very useful, because you can treat yourself and your loved ones to special dishes while relaxing in nature.

Country fashion brought to the catwalk new object adoration, and many owners summer cottages They began to build the tandoor with their own hands, making mistakes and getting burned.

What are the secrets of building a tandoor, how to choose the right type and what to consider in order to get not black coals of meat, but a delicious flatbread and tender kebab.

What is tandoor

The homeland of tandoor is most regions of Central Asia. In Tajikistan it is called tanur, in Uzbekistan tandoor, and in Turkmenistan it is called tonur. Tandoors in India and tonirs in Armenia are built using the same principle. However, no matter what this universal oven-roaster is called, you won’t see any big differences in the design.

Types of tandoor

Since the appearance of the first tandoor, it has not undergone any significant changes. Kaolin clay, camel or sheep wool, sand and bricks are also used to create it. It is these materials that are necessary for the construction of a real Central Asian tandoor. However, there is a division of the furnace into types based on the location of its installation.

Ground tandoor installed in the yard, on a clay platform. For bread, samsa, shashlik, tandoor is installed vertically, horizontal installation is applicable only for baking bread.

Pit or earthen tandoor placed in a hole dug in the ground. Clay and fireclay are used in its construction. In ancient times, this type was often used for heating rooms.

Portable tandoor is a modern type of stove that has iron handles for carrying. Small in size, in the shape of a barrel with a lid, it successfully replaces the grill we are used to.

Principle of operation

The Uzbek clay tandoor is a classic version of the oven, similar to a clay cauldron, which was turned upside down and the bottom and neck were swapped. Using his example, we will look at the features of the device and the principle of operation of the tandoor.

Clay base for tandoor with a special hole - inlet

All materials from which the tandoor is made have a high ability to accumulate (accumulate) heat. When heated, the furnace walls maintain a high temperature for a long time (from 250 to 400 degrees). After the tandoor reaches the required temperature, the walls are thoroughly wiped to remove soot and ash, and the famous Uzbek flatbreads are placed on them.

Important! Having heated the tandoor once, you can cook food in it for 6 hours.

How to build a tandoor

Making a tandoor oven with your own hands is not a quick and labor-intensive process. If you are determined to build just such a stove on your site, then you should carry out a thorough preparatory work. By the way, the masters of Central Asia are masters of tandoor construction techniques, but often keep their own secret technologies in the strictest confidence.

We have prepared for you step-by-step instructions on how to build a clay tandoor in the form in which it still faithfully serves many residents of these regions.

The classic size of a tandoor is a height of 1-1.5 m, the diameter of the body of the boiler is 1 m, the diameter of the upper hole is 50-60 cm. To form a clay jug, kaolin clay is taken, which experienced craftsmen call “live”. Brick is used to line the stove. Therefore, you need to stock up on clay, bricks and some sheep or camel hair.

Wool fibers are cut into pieces 10-15 mm long and mixed with clay. After kneading, the clay should acquire the consistency of sour cream.
The resulting mixture is placed in a dark place for a week to allow it to settle.

Attention! The finished solution must be checked periodically to remove excess water, but ensure that the mixture remains moist. If you overdry it, the tandoor will crack.

Usually, clay sheets with a thickness of 5 to 15 cm are molded from the settled mixture. It is difficult to form a tandoor from such sheets without a well-developed skill, so you will need a barrel.
To make a tandoor from a barrel with your own hands, loosen its hoops a little, fill it with water, and leave it to swell for 5 days. Then drain the water, let the barrel dry, and treat the inside of the walls with sunflower oil. Give it 12 hours to soak, and the tandoor mold is ready.

Please note that both the clay and the barrel must begin to be prepared for construction at the same time.

Now we roll sausages from the finished clay about 50 cm long and 6 cm in diameter. Roll each of them to a thickness of 2 cm, cut into ribbons and begin to lay out the inside of the barrel.

Tightly compact the tapes along the walls of the barrel. In the upper part, we achieve a narrowing of the hole to 1/2 of the diameter of the barrel. We do not cover the bottom with clay.

It's hard to imagine a vacation outside the city without aromatic barbecue.

In the lap of nature, or on personal plot it seems many times tastier than cooked at home.

Is there anything tastier than a freshly prepared dish, carefully fried over fragrant charcoal?

If there is, it is meat baked in a Turkish oven - tandoor.

It’s not at all difficult to make it from clay with your own hands, and by building it on your site you can enjoy delicious kebab or scones for any occasion or just for variety.

In this oven, meat acquires a special taste and aroma. This is explained by the fact that it is baked separately and evenly inside the oven, thanks to the balanced arrangement of heat.

How the oven works

Before creating a project, you need to have an idea of the design:

What does it consist of?
How does it work
What building materials should be chosen for its construction?

Without an understanding of these concepts and without experience, it is impossible to build a tandoor correctly.

In appearance, it resembles an ordinary hollow jug with narrowed upper edges. The upper part is a huge hole; coal is placed in it during the fire and the dishes that they want to cook there. At the bottom there is a special hole - a blower, equipped with a damper.

Through this passage (hole) the furnace is provided with draft. The clay base (jug) is often laid out, this is necessary to improve and increase thermal insulation. The layer between the jug and the brickwork is filled with materials that can accumulate heat, for example:

Clay
Sand

This is what a tandoor looks like in cross-section, for those who have no idea about its structure.

How does tandoor work?

During combustion, the furnace walls heat up to very high levels of 250-400 0 C.

Moreover, these temperature indicators inside it can remain for a fairly long period of time - at least 6 hours.

This is explained by the high thermal insulation properties endowed with the clay used in it.

While the oven is hot, you can cook virtually any dish on it.

The heat inside the tandoor spreads evenly, so the food cooked in it turns out well-cooked, aromatic and tasty.

Features of operation

There are established requirements for the operation of a tandoor, which must be met:

Kindling. It all depends on seasonality. For example, in winter, the temperature inside the stove should be increased gradually: first, they heat it with wood chips and only then add the main one. In summer, preheating the oven is not required.
Volume of fuel used. The stove should be filled with wood at the rate of 2/3 of the total volume. Is it possible to put more? This is, in principle, allowed, but it is irrational - most of the heat will simply evaporate, bringing no benefit.
Temperature restrictions. There are no boundaries or limits here; you can use it at any convenient time, in any weather.
Cleaning. This procedure is simple. Cleaning consists of removing burnt wood and ash from the tandoor. If the walls are accidentally stained with grease, you should not remove it and worry about it; the next time you use it, it will simply burn.

Advantages of building a tandoor at home

Many people are probably familiar with the problem of poor-quality roasting of meat over charcoal.

Despite the fact that its crust is almost burnt, the inside remains uncooked and is very unhealthy.

The reason for this is the uneven distribution of heat throughout.

This does not happen when using Turkish ovens.

For those who often receive guests at home, pampering them with delicious signature barbecue, the issue of building high-quality ovens is especially acute.

The construction and use of a Turkish oven will eliminate the problem of poorly cooked meat. In addition to barbecue, you can cook a lot of dishes on it in just 6 hours.

How to make a tandoor from clay with your own hands is very simple; all construction will be discussed a little later. Which tandoor should you choose and what types are they?

Types of tandoors

These ovens come in the following shapes:

Vertical (standing)
Horizontal (lying)

By area of use they differ into:

Pit grills - any type of meat is cooked on them.
Ground - for baking flatbreads.

What fuel is used in tandoor

The ideal fuels for this stove are: camel thorn (yantak) and cotton.

Both give off intense heat.

According to experts, it is this fuel that makes dishes especially tasty, aromatic and memorable.

In our regions they are very difficult to find and difficult to buy.

The usual finely chopped ones are suitable here; you just can’t use coniferous wood - they emit resin, and this is undesirable for cooking.

Firewood is piled on the bottom of the tandoor and set on fire, and more is added as it burns out. The tandoor will be ready for use when its walls are red hot.

Construction methods

According to Central Asian belief, a tandoor is not built, but sculpted. Special kaolin clay is used as a material for modeling. It is mined in Akhangaran, a small town in Uzbekistan. To prevent the oven from burning, a little sheep's wool is added to the clay. To make a tandoor with your own hands, following the technology, you need to stock up on time and patience.

The exact recipe for preparing a clay batch is not reliably known to anyone - real masters keep it in the strictest confidence. Those who plan to build it at home should experiment or hire experienced Uzbek craftsmen.

Approximate construction technology

An approximate process for constructing a tandoor:

Kaolin clay is mixed with sheep wool(it can be replaced with thin fibers, cut into 15 mm pieces). The finished mixture should have a viscous consistency, similar to thick sour cream.
The finished batch should stand in a shaded place for at least a week. This is done so that the batch can dry evenly. All this time, she should be watched. If moisture has collected on the surface of the batch, it must be drained by mixing the composition without it. Some should be taken into account, for example, if the batch is kept in the dark all the time with a lack of water, it will very quickly become covered with cracks.
After a week, you can begin to sculpt a stove from the settled composition, or rather sheets up to 15 cm. It is from these that the tandoor will later be formed. Furnace volume (classical): up to 1.5 meters in height; up to 60 cm – diameter of the hole at the top; up to the narrowing section, the furnace diameter should be 1 m.
The assembled oven is left to dry for a couple of weeks.
After drying clay walls The stoves are lined with bricks. Moreover, in the masonry they use not traditional concrete, but the same kaolin clay. The gap between the walls of the stove jug and the brickwork is filled with salt or sand.
The inside of the oven (the walls of the jug) should be well coated with cottonseed oil.
The last stage is firing. Here the temperature must be increased gradually and very slowly. Harsh - can lead to formation on the walls of the oven.

This is roughly how you build a tandoor from clay with your own hands. A video of the entire process is attached below for clarity.

Simplified technology for building a tandoor

Many tandoor owners claim that, without experience, building it right away and correctly is not easy.

It turns out either crooked or quickly cracks when fired.

For this reason, craftsmen created a simplified method for constructing a Turkish one.

The term “simplified” is used because a tandoor is built around an ordinary wooden barrel in order to preserve correct sizes, shape and proportions.

To build a stove using this technology, a master stove maker will need:

Kaolin clay
Wooden barrel with metal hoops
Sheep wool
Vegetable oil
Fine fireclay sand

Step-by-step guide to building a tandoor:

The barrel is filled with water and left to rest for a couple of days so that it swells and becomes saturated with moisture.
Prepare a batch of clay as follows: clay (necessarily kaolin) – 1 part; fireclay sand 2 parts; wool or fibers 0.05 parts. Everything is mixed together, filled with water and mixed thoroughly and left alone for several days.
The water is drained from the barrel, and a thick (5-7 cm thick) layer of clay is applied to the inside of the walls.
After application, the barrel with clay inside is taken to a dry, shaded place to dry. It should dry for about a month.
As the barrel dries, the wooden staves should move away. After the last one left, metal hoops are removed, the finished tandoor is released.
The finished stove should be installed on a thick sand bed.
Only after this begin the firing process: a weak fire is lit inside, and it must burn for at least 6 hours. After which the oven is covered with a lid and turned on high.

Tandoor firing rules

2 months after the construction of the eastern kiln, which is exactly how long it will take for it to dry properly, you can start firing.

This procedure is not quick; it will take at least a day.

Therefore, it is advisable to start it in the morning.

Before that you should stock up the right amount firewood, different thicknesses- and thicker chips and logs.

Thin chips of wood are placed at the bottom of the tandoor, set on fire, after they flare up, you can add logs that are a little thicker, but not very thick. When everything has burned out and the walls of the oven have cooled down, they need to be greased with sunflower oil. The entire procedure from start to finish must be repeated at least three times.

After this, the wood is refilled, ignited, and the fire should be maintained for three hours - this is the final stage of firing. Oriental clay oven is ready for.

When first preparing, for example, flat cakes, pieces of clay may remain on their surfaces. There is no need to be afraid; after a couple of such preparations, it will stop appearing.

Mistakes that many people make

From all of the above it is clear that the construction of a tandoor is a very delicate and specific process. And, most likely, not everyone gets it right the first time. Main errors that may occur:

Incorrect clay mixing. And the point is not at all about kneading it correctly and standing it, it’s about the proportions relative to the fat content of the mixture. Even a slight deviation can cause cracks to appear, which is very undesirable for a tandoor. Unfortunately, there is no exact recipe in the world, since most experienced stove makers in eastern countries keep it a closely guarded secret. The mixture should, in fact, be made up in certain proportions, according to the consistency of the clay that will be used in the work. The same applies to the construction of a tandoor.
For example, with a furnace seam of 3-5 mm, small errors are possible, and the resulting cracks can be repaired during operation. In principle, mistakes in preparing a solution specifically for the tandoor can negate not a day, but dozens of days of painstaking work.
For those who are completely far from the construction business, it is better to ask more experienced craftsmen, preferably a stove maker, about all the nuances of mixing clay mortar.

What besides shish kebab is cooked in the tandoor?

On the ground, as mentioned earlier, they prepare:

Flatbread without filling.
Pies and other baked goods filled with meat.

In a pit oven, traditional oriental dishes:

Tandoor-gusht. This is a meat dish made from lamb and should be simmered for about three days in an above-ground oven.
Chicken fillet
Tandoor kebab
Shish kebab from lamb and other meats
Pilaf in Uzbek style
Roast leg of lamb
Buzhenina
Sausages
Lula kebab according to the classic recipe

In this oven you can cook virtually any dish from vegetables, meat or dough. Moreover, large portioned pieces of meat are cooked well in such an oven.

Accessories

Cooking some dishes will require additional devices:

For frying meat - round-shaped hangers with hooks
The frame is made of metal - it is attached to a suspension to hold bowls in the tandoor. There are grooves to hold the suspension.

You can make them yourself, because there is nothing complicated about it.

How other countries around the world use tandoor

There is none eastern country, where tandoor is not used. The tandoor of the Uzbek configuration is considered canon in almost every state. They may have different names, their own traditions in terms of use, but the structure of the stove is the same for all:

In Azerbaijan, preference is given mainly to the earthen type. In ancient times, it was used not only for cooking food, but also as a heating device.
In India it is called "tandur". Used for cooking only meat dishes in particular, the national Indian dish - tandoori chicken.
The population of Central Asia uses both traditional tandoors and ground ones. Each type is intended for preparing a specific category of dishes.
In the Caucasus and Iran it is used mainly for baking lavash.

As you can see, the popularity of tandoor is enormous. And not only in Uzbekistan, but also far beyond its borders. Here we consider the simplest way to create an oriental oven; there are more complex designs. But they are used only in Central Asia; the recipe and construction technology are strictly classified, especially for foreigners.

The residents of our state liked the traditional Uzbek tandoor. Those who have it at their disposal respond only positively. How to do it has already been discussed, all that remains is to try the technology in practice and be satisfied with it not by hearsay, but with your own eyes.

How to make a tandoor from brick - in the video: