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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Stone‑oven smoking of flatbreads in a tannur imparts a crisp, browned crust and moist interior through Maillard browning and smoke phenolic penetration.
Origin: Mesopotamians (4th century BCE) — Middle East
See full technique reference →The high surface temperature (200–250 °C) initiates the Maillard reaction, producing melanoidins and aromatic pyrazines that brown the crust. Simultaneous smoke exposure allows phenolic compounds to diffuse into the crumb, providing antimicrobial activity and a smoky flavor. Dehydration during baking reduces moisture by 20–30 %, concentrating starches and enhancing texture.
Primary Reaction
Maillard browning
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