Talk:Tandoor bread

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Sour dough

Is this bread leavened or unleavened? It's important to note on the article. --92slim (talk) 12:42, 7 March 2015 (UTC)[reply]

I will mark it as leavened, as per this recipe. --92slim (talk) 12:43, 7 March 2015 (UTC)[reply]

A more general question about the scope of this article: Is it about one particular type of bread or about all breads baked in a tandoor? The gallery includes e.g. lavash which is unleavened and different from obi non or tohax. If it is a specific type, the gallery should not include lavash and tonis puri. But then, is it just the same as obi non? Or are obi non and tohax subtypes of it, and it is what is generally called non in Central Asia (see Uzbek cuisine#Breads)?

Then what about naan common in South Asia? Is this also a type of naan or is naan a type of tandoor bread or is it also just the same? The article mentions naan baked in a tandoor in some regions of Pakistan. However the obi non article tells us that obi non is thicker than naan and thus obi non and naan are not the same. I have an impression that all these articles revolve around similar subjects but there is no agreement how they are distinguished. --Off-shell (talk) 14:34, 7 March 2015 (UTC)[reply]