Wheat and flour properties affecting Tandoori bread quality were studied. Tandoori bread, baked in a Tandoor (oven), is a single layered flat bread which is consumed in many countries of non-oriental Asia as the dominant wheat based
product. Among the 23 Australian wheat samples studied for the production of three different types of Tandoori breads (ie. Pakistani Roti, Indian Naan and Irani Taftoon), Batavia and Trident varieties (at protein levels of 11.4% and 10.3%,respectively) ranked highest during the evaluation of all the cultivars.