Remains of a clay oven with indication of cooked food have been excavated in the Indus River valley site of Kalibangan,[2] and other places in present-day Afghanistan, Pakistan, northwest India, Iran, Iraq and Central Asia.

Women would go to the oven place with atta along with their marinated meats to meet their neighbors and friends, so they could converse and share stories while waiting for their food to cook.

[6] The people in cities once engaged in this social activity, but as businesses and commercialism grew in these areas, communal tandoor ovens became rare.

Lavash (Armenian: լավաշ lavaš, Georgian: ლავაში lavaši) is an unleavened variety of tandoor bread eaten in this region.

In Turkey and Azerbaijan, breads baked in tandoor are called təndir çörəyi (Azerbaijani) and tandır ekmeği (Turkish).

Women would go to the oven place with atta along with their marinated meats to meet their neighbors and friends so they could converse and share stories while waiting for their food to cook.

[6] The people in cities once engaged in this social activity, but as businesses and commercialism grew in these areas, communal tandoor ovens became rare.

These commercial tandoors are especially popular during summer times when high temperatures in parts of the country make cooking bread at home an unpleasant chore.

Commonly, central tandoor was often a social institution where people would bring their atta or dough to be cooked; and bartered with the baker using gandum (Urdu: گندم) or wheat.

[10][12] Response surface methodology is a process which allows for the development of palatable tandoor breads that have a long shelf life and contain minimal amounts of polycyclic aromatic hydrocarbons, which may pose health hazards.