Tandoor Rooty

All we know the first thing in rural areas are undeveloped, less or Nil Facilities, and all the modern things that happening around the world OR in cities are unavailable here. But, the fact is these areas are much happier, healthier, Stronger, Pure hearted, hardworking, living in nature beauty, having Fresh water, No Pollutions, healthy and Fresh breathe, their exercise is done in the making of living things and hard-working, and the unstoppable natural resource they have in living life. And the most favorite thing for foods lovers is the Beauty of Rural Pakistan Tandoor Rooty

In this article I have many things to explain but, I really want to explain the only one. 1. (Beauty of Rural Pakistan Tandoor Rooty)

Process Tandoor Rooty: Process of Making Bread in villager’s home:

Here I started the first thing in the villager’s life, that is the basic necessity for everyone, human. BREAD (ROTY, DODI, CHAPATI, TANDOORI ROTY) are different names we use for the bread.

This little mud chamber is called a tandoor and with stick fire inside villagers create the best chapattis and bread mean Rootty. Best Chappaties Bread Dooddai ever which you never forget its taste. Tanduri roti. That’s why village women are never fat or overweight. when it’s fully burning and they never burn their hands or arms either.

One thing I love the most is Raining, the winter season, Garm Garm HOT Tandoori Roty, Fresh snow, no electricity, wood-fire tandoor, hot pakoras, and setting in front of the fire with a cup of chai TEA.

In the Winter season, people start collecting fire food for Winter. Some are ordering tandoor and angeethi and most are making it by own with pure mud. The sweet mud is very special in smell. Villiger’s Desi, the fragrance of the soil, An earthen’ Tandoor’ & Wood fire cooking. Really nostalgic about these scenes & Kaliwal meals of my childhood days, goldern memories for everyone who is living in these areas.

A tandoor also known as tannour (Tanoor) is a cylindrical clay or metal oven used in cooking and baking. The heat for a tandoor is traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot air.

Watch short video on Tandoor Roty: