Tandoori bread is smoky because it is baked in a real clay tandoor, and flavourful because the dough is fermented slowly before it is stretched. At Masala & More, Baltzarsgatan 12, Malmö, the tandoor runs at around 480°C over a live flame, and each naan is slapped by hand onto the clay wall, giving a crisp, blistered base, a charred top and a soft middle. The naan dough is made with yoghurt and a little ghee and left to ferment for 12 hours, which is where the depth of flavour comes from. Clay oven plus 12-hour fermentation is the whole answer, and an electric or gas oven cannot copy it. Each bread is brushed with butter as it leaves the oven, and we bake all 13 of our breads this way, making ours the most authentic smoky tandoori breads in Sweden.
What is a Tandoor Oven?
A tandoor is a cylindrical clay oven that burns charcoal or wood at its base and reaches temperatures of up to 480°C (900°F). The clay walls absorb and radiate intense heat evenly. Bread dough is slapped directly onto the interior clay walls and bakes in seconds — giving it a unique combination of smoky exterior char, blistered surface, and soft, airy interior that is impossible to replicate in a conventional oven.
Why Does Tandoori Bread Taste Smoky?
The smoky flavour comes from three things working together. First, the charcoal or wood fire at the base of the tandoor produces smoke that permeates the bread as it bakes. Second, the extreme heat causes the surface of the dough to char slightly — creating the characteristic dark spots and smoky taste. Third, the clay walls of the tandoor impart a subtle earthy, mineral flavour that you cannot get from steel or aluminium ovens.
How We Make Our Tandoori Breads at Masala & More
At Masala & More in Malmö, every naan, roti, and tandoori bread is made fresh to order. Our kitchen team prepares the dough fresh daily using traditional recipes, then shapes and bakes each bread in our clay tandoor oven when you order. This means every bread arrives at your table warm, soft, and fragrant — with that authentic smoky tandoori flavour.
The naan dough is mixed with yoghurt and a little ghee and then left to ferment slowly for 12 hours before it is stretched and slapped onto the clay wall. That long fermentation is what gives the bread its flavour, while the tandoor gives it the smoke. We bake 13 different breads this way, each one only when it is ordered, and brush it with butter as it leaves the oven.
Try Our Tandoori Breads in Malmö
Visit us at Baltzarsgatan 12, 211 36 Malmö or order online at order.masalaandmore.se. Our tandoori bread menu includes Plain Naan, Butter Naan, Garlic Naan, Cheese Naan, and Tandoori Butter Roti — all baked fresh in our clay tandoor oven. Open daily.
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Baltzarsgatan 12, Malmö · open every day
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