How to Make Portable Mud Oven (Tandoor)

How to Make Portable Mud Oven (Tandoor)

Contact For Making Mud Oven
Mr. Sajjad, Mud Oven Maker (TANDOOR)
+92-344-651-8781

#mudoven #tandoor
The primitive clay oven, or earthen oven / cob oven, has been used since ancient times by diverse cultures and societies, primarily for, but not exclusive to, baking before the invention of cast-iron stoves, and gas and electric ovens. The general build and shape of clay ovens were, mostly, common to all peoples, with only slight variations in size and in materials used to construct the oven.
In primitive courtyards and farmhouses, earthen ovens were built on the ground.
In Arabian, Middle Eastern and North African societies, bread was often baked within a clay oven called in some Arabic dialects a tabun (also transliterated taboon, from the Arabic: طابون), or else in a clay oven called a tannour, and in other dialects mas'ad.
The clay oven, synonymous with the Hebrew word tannour, lit. 'oven', was shaped like a truncated cone, with an opening either at the top or bottom from which to stoke the fire.
Others were made cylindrical with an opening at the top. Built and used in ancient times as the family, neighbourhood, or village oven, clay ovens continue to be made in parts of the Middle East today.

History and usage
The earthen oven has historically been used to bake flatbreads such as taboon bread and laffa, and has been in widespread use in the greater Middle East for centuries.
Aside from baking, some were used for cooking when pots were laid within the cavity of the oven and set upon hot coals covered in ashes.
If the pots were intended to be left in the oven for an extended period of time (such as the night of the Sabbath day in Jewish culture where the food is left to cook until the next day), they would cover the opening at the top of the oven with a large, earthenware vessel.
They would then add old rags around this vessel used to seal-up the oven, in order to make the oven impervious to air around all the cooking pots.
Where the opening was on the side, the door which covered the opening required to be left partially open to allow for combustion of the fire and coals during its initial lighting.
The earthen oven differed slightly from earthen stoves and ranges where, in the case of the latter, the pots were laid directly over the stove and a fire stoked below.
Tannour / tannur;
tandoor
The word tannour is often used in the Arabic and Hebrew languages in a generic sense, meaning, a place where bread is baked by fire.
In Yemen, the most common of clay ovens served both for baking and cooking.
Its shape was cylindrical and reached half the height of man, and was made with a wide-open top, called the "mouth of the oven" (Arabic: bâb al-manaq), its top being uniform in diameter with that of the oven's base.
Kindling was admitted through the opening in the top.
A small air-hole was also made therein at the base of the oven, called the "eye of the oven," which was made to ensure sufficient air circulation, as well as used to clear out the oven from its accumulated wood-ash.
This oven had a flat, detachable ceramic lid made for it, with its own distinct rim, and which lid covering could be placed on its top and could hold additional pots and pans when needed.
In such ovens, flat dough was pressed against the interior wall of the oven, whereunto it adhered until it was baked.
Unleavened bread at Passover was made in the same way.
The sealed pot containing the Yemenite-Jewish kubaneh was also placed in such ovens, laid upon the oven floor, upon its dying embers.
Pots containing viands and kettles of coffee were first brought to a boil and then kept hot by brushing aside the coals and embers to one side of the oven, covering the coals over with ashes, and placing the pots and kettles beside the ash-covered coals.
Such ovens were almost always built within baking rooms (Arabic: al-daymeh = الديمة) or rustic kitchens adjoining a courtyard.
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