What Makes Tandoori Bread Smoky and Flavorful? — Masala & More Malmö

The secret behind the distinctive smoky, charred, and deeply flavourful taste of tandoori bread lies entirely in the tandoor oven — a traditional cylindrical clay oven used in Indian cooking for thousands of years. At Masala & More in Malmö, we use a real tandoor oven to bake all our breads fresh to order.

What is a Tandoor Oven?

A tandoor is a cylindrical clay oven that burns charcoal or wood at its base and reaches temperatures of up to 480°C (900°F). The clay walls absorb and radiate intense heat evenly. Bread dough is slapped directly onto the interior clay walls and bakes in seconds — giving it a unique combination of smoky exterior char, blistered surface, and soft, airy interior that is impossible to replicate in a conventional oven.

Why Does Tandoori Bread Taste Smoky?

The smoky flavour comes from three things working together. First, the charcoal or wood fire at the base of the tandoor produces smoke that permeates the bread as it bakes. Second, the extreme heat causes the surface of the dough to char slightly — creating the characteristic dark spots and smoky taste. Third, the clay walls of the tandoor impart a subtle earthy, mineral flavour that you cannot get from steel or aluminium ovens.

How We Make Our Tandoori Breads at Masala & More

At Masala & More in Malmö, every naan, roti, and tandoori bread is made fresh to order. Our kitchen team prepares the dough fresh daily using traditional recipes, then shapes and bakes each bread in our clay tandoor oven when you order. This means every bread arrives at your table warm, soft, and fragrant — with that authentic smoky tandoori flavour.

Try Our Tandoori Breads in Malmö

Visit us at Baltzarsgatan 12, 211 36 Malmö or order online at masalaandmore.orderyoyo.com. Our tandoori bread menu includes Plain Naan, Butter Naan, Garlic Naan, Cheese Naan, and Tandoori Butter Roti — all baked fresh in our clay tandoor oven. Open daily.