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Traditional tandoor-baked bread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Asrin tandoor bread (40 g) has 107 calories. That works out to 268 calories per 100 g. It contains 21.2 g of carbs, 3.5 g of protein, 0.7 g of fat and 1.2 g of fiber. Its 11.2 µg of Selenium covers 20% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 1 slice (medium) · 40 g
107
KCAL / 40G
Carbs
21.2g
· 8% DV
Protein
3.5g
· 7% DV
Fat
0.7g
· 1% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 13% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 107 kcal | |
| Total fat | 0.7 g | 1% |
| Saturated fat | 0.13 g | 1% |
| Trans fat | 0 g | |
| Sodium | 208 mg | 9% |
| Total carbohydrate | 21.2 g | 8% |
| Fiber | 1.2 g | 4% |
| Protein | 3.5 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 40 g | 107 kcal |
| 1 slice (thin) | 25 g | 67 kcal |
| 0.25 piece (quarter) | 35 g | 94 kcal |
| 1 slice (thick) | 60 g | 161 kcal |
| ½ piece (half) | 70 g | 188 kcal |
| 1 piece (small) | 90 g | 241 kcal |
| 100 g | 100 g | 268 kcal |
| 1 piece (medium) | 140 g | 375 kcal |
| 1 piece (large) | 220 g | 590 kcal |
Calculated from 268 calories per 100 g.
Asrin tandoor bread is typically made from wheat flour, water, yeast and salt. Recipes can vary by producer, and some versions may include oil or other ingredients. Its distinctive character comes from being baked in a tandoor-style oven.
Usually, Asrin tandoor bread is not made with the hollow pocket typical of pita. Its thickness and texture can vary, but it is generally used as a flat, tearable bread rather than split and filled like a pocket.
Asrin tandoor bread is a tandoor-baked flatbread, while naan is a South Asian bread often enriched with yogurt, milk, or ghee. Recipes vary, but naan is commonly softer and richer, whereas tandoor bread is often more bread-like and less enriched.
Serve Asrin tandoor bread warm alongside soups, grilled meats, stews or dips. Tear off pieces to scoop up food, or use a slice as a base for an open sandwich; warming it briefly brings back a softer texture.
Keep Asrin tandoor bread in a sealed bag or bread container once it has cooled, and store it in a cool, dry place. Leaving it exposed to air makes it dry and tough, while excess moisture can encourage mold.
Yes, Asrin tandoor bread freezes well. Separate slices with baking paper if you want to remove them individually, then seal them in a freezer-safe bag. Thaw what you need and warm it briefly before serving.
Warm Asrin tandoor bread briefly in a covered skillet or a low oven. If it has dried, lightly sprinkle it with water first; too much heat or too long in the oven can make it brittle.
Yes, you can make a home-oven version of Asrin tandoor bread, though an ordinary oven will not reproduce a traditional tandoor exactly. Preheat a baking stone or heavy tray to help the bread cook quickly and develop a browned surface.
Not necessarily. Asrin tandoor bread can be made with commercial yeast or another leavening method, and the name refers to its tandoor-style baking rather than a sourdough process. A sour taste is not a defining feature of the bread.
People with diabetes can include Asrin tandoor bread in a meal, but its carbohydrates can raise blood glucose. Portion size and what you eat with it matter; ask your clinician or dietitian how it fits your individual diabetes plan.
Vitamins
B1
0.14mg · 12% DV
Folate
38.4µg · 10% DV
B3
1.44mg · 9% DV
B2
0.07mg · 5% DV
Minerals
Selenium
11µg · 20% DV
Manganese
0.21mg · 9% DV
Sodium
208mg · 9% DV
Iron
1.36mg · 8% DV
Potassium ⭐
53mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 107 calories in 1 slice (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Asrin tandoor bread is a traditional Turkish bread baked against the hot walls of a tandır, a clay oven. Made from a simple dough, it takes on a distinctive toasted surface and aroma in the intense heat.
The crust is lightly browned, while the centre stays soft and pleasantly chewy. In Turkey, it may be served at breakfast with cheese, olives and tomatoes, or alongside soup, stews and grilled meats at other meals. Tear off pieces to scoop up sauces, or serve it warm as the bread for the table.
It is mainly a source of carbohydrates, with 8.7 g of protein per 100 g. Pair it with eggs, yoghurt or beans for a more filling, balanced meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.13g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.26g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.