1 piece (medium) of Tandir Bread (80 g) has 208 calories. That works out to 260 calories per 100 g. It contains 43.2 g of carbs, 6.6 g of protein, 1 g of fat and 2.2 g of fiber. Its 0.2 mg of B1 covers 15% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.

What is Tandir Bread?

Tandir Bread is a traditional, thick flatbread baked against the hot inner wall of a clay tandir oven, a style of cooking associated with Turkey and neighbouring parts of the region. Its surface browns and blisters, while the middle stays soft and airy; some loaves have a shallow patterned centre and a raised edge.

In Turkey it is served at breakfast or alongside soups, beans, grilled meats and other home-cooked dishes, and it works just as well for scooping up a stew. It is mainly a carbohydrate source, with little fat, so pair it with vegetables and a protein-rich dish for a more rounded meal. A brief warming brings back some of its softness and aroma.

Tandir Bread Nutrition Facts

Selected: 100 g

260

KCAL / 100G

Carbs

54g

· 20% DV

Protein

8.2g

· 16% DV

Fat

1.2g

· 2% DV

Fiber

2.8g

· 10% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 83% · Protein 13% · Fat 4%

Tandir Bread Vitamins & Minerals

Vitamins

0.22mg · 18% DV

2.6mg · 16% DV

Folate

30µg · 8% DV

0.09mg · 7% DV

Minerals

Sodium

420mg · 18% DV

Selenium

10µg · 18% DV

Phosphorus

85mg · 12% DV

Iron

2mg · 11% DV

How Nutritious Is Tandir Bread?

Nutrient density

Medium

35/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

40/ 100

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.

Tandir Bread Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Tandir Bread

To burn the 260 calories in 100 g:

🚶

64min

Walking (5 km/h)

🏃

27min

Running (8 km/h)

🚴

35min

Cycling

🏊

30min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Tandir Bread Processed?

NOVA 2

Minimally 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.

Does Tandir Bread Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Tandir Bread Good For?

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

Tandir Bread Fat Profile

SATURATED

0.2g

MONOUNSATURATED

0.15g

POLYUNSATURATED

0.15g

⚖️

Omega 6:3 ratio 6.5:1

Above the ideal 4:1 (6.5:1).

Compare Tandir Bread

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Tandir Bread vs Breadstick150 kcal fewer per 100 g

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Tandir Bread vs Simit80 kcal fewer per 100 g

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Foods Similar to Tandir Bread

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Tandir Bread

What is Tandir Bread?

Tandir Bread is a rustic flatbread baked against the hot inner wall of a clay oven called a tandir. It typically has a browned, blistered crust and a soft middle, and its shape and thickness vary by region and baker.

How is Tandir Bread traditionally baked?

Tandir Bread is traditionally baked by pressing shaped dough onto the heated inner wall of a clay tandir. The intense heat cooks the bread quickly, creating its characteristic crust. A home oven can bake a similar loaf, but not reproduce the exact oven conditions.

What should you eat with Tandir Bread?

Tandir Bread pairs well with soups, stews, grilled meats, and dips such as hummus. Its soft center is useful for scooping up sauces, while the crust can be torn into pieces. It also works at breakfast with cheese, olives, or eggs.

How should you store Tandir Bread?

Store Tandir Bread only after it has cooled, wrapped in a clean cloth or placed in a bread bag at room temperature. Avoid trapping moisture in a sealed plastic bag, which can soften the crust. Discard it if you see mold or notice an off smell.

Can you freeze Tandir Bread?

Yes, Tandir Bread freezes well. Wrap cooled bread tightly, ideally in portions, so you can thaw only what you need. Reheat thawed pieces briefly in a hot oven or skillet to bring back some of the crust’s texture.

How do you reheat Tandir Bread without drying it out?

Warm Tandir Bread briefly in a skillet or a preheated oven; a light sprinkle of water can help if it has dried out. Avoid prolonged heating, which makes the bread tougher. A microwave is quick but tends to leave the crust soft.

Is Tandir Bread the same as naan or pita?

No, Tandir Bread is not the same as naan or pita. All are flatbreads, but Tandir Bread is identified by its traditional clay-tandir baking method and often has a thicker, rustic shape. Recipes and textures vary, so the breads are not interchangeable in every dish.

Does Tandir Bread contain yeast?

Often, yes: Tandir Bread is commonly made with yeast, though some recipes use a sourdough starter or another fermentation method. The recipe varies between regions and households, so the bread’s rise and flavor are not identical everywhere.

Can you make Tandir Bread in a home oven?

Yes, you can make Tandir Bread in a home oven using a thoroughly preheated baking stone or heavy tray. It will be an approximation rather than a true tandir bake, because a household oven does not reproduce the clay oven’s heat and baking surface.

Why does Tandir Bread have a soft center and a crisp crust?

Tandir Bread gets its contrasting texture from intense heat and quick baking: the outside browns while moisture remains inside. The result also depends on dough thickness and oven temperature, which is why breads from different tandirs may have noticeably different crusts.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026