Historically, bread-baking equipment in Azerbaijan have primarily included hearths, clay and cast iron griddles, clay pans, and tandirs. Among these, tandirs have been the most widely used. 

Historical sources indicate that "tandir" originates from ancient Turkic peoples (Sumerians). There are various opinions regarding the history of the tandir. According to some authors, although tandirs crafted using hammering techniques have an ancient history, they were not exclusively used for baking bread.  

Based on the materials discovered during archaeological excavations in the ancient land of Nakhchivan, it can be concluded that there were designated spaces for food preparation in this region even during the Eneolithic period and subsequent eras. Archaeological studies prove that the transition from stone to ceramics, then to pottery, and later to metal brought significant changes to daily life. However, many household utensils and tools have retained their place in our lives to this day. Many hearths and tandirs have been discovered as a result of archaeological excavations. In the past, tandirs were even installed inside houses so that they could be used not only for baking bread but also for heating rooms during winter. 

Even today, the growing demand for tandir convinces us that it will continue to be used in daily life for many years to come. However, what can be done? In recent times, the number of tandir makers has been declining. Nowadays, only a few people keep this traditional folk craft alive. However, artisans like Gultakin Mahmudova from Sadarak village of the Sadarak region, Sevda Karimova from Yayiji village of the Culfa region, and Adila Manafova from Ashaghi Nuvadi village of Lankaran continue to preserve this ancient craft. The tandirs crafted by them are not only famous in our country but also beyond its borders. According to them, their handmade tandirs are bought and taken to Ukraine, Russia, and other countries—even as far as Finland.

Those engaged in this folk craft note that the primary raw material for constructing a tandir is clay soil mixed into the mud. The soil prepared for making a tandir should be sourced from areas considered clean. Goat dung is added to the kneaded mud to make it firm. Clay and sand are soaked with water and mixed. Once the clay mixture is ready, the tandir is built. Then, they wait for its color to turn slightly white and place firewood around it to burn. After that, the tandir needs to dry for 15 days. Tandirs are still made the same way today as they were in ancient times, just like in the days of our ancestors. A small hole is made at the bottom for airflow, called "külfə" or "külüfürən" (a small vent at the bottom of a tandir that allows air to flow inside, aiding in combustion and maintaining heat). The lower part is 1.1 meters wide, the opening is 50 cm, the height is 1 meter, and the thickness is 5 cm. After purchasing the tandir, it is coated with a special mud glaze or surrounded with bricks. To protect the tandir and ensure that bread can be baked in it during all seasons, it is recommended to place it under a canopy.

 Bread baking could be considered a form of art. Those who bake bread in a tandir say that when the fire is lit, the dough is usually kneaded so that by the time the embers settle, the dough is ready for baking. Once the tandir is heated, it first darkens as usual and then begins to turn white from the bottom up. At this stage, the tandir is extremely hot, so the bread is not placed immediately; you need to wait a bit, or else the bread will turn out dense. To prevent this, when flattening the dough and preparing it for baking, a layer of salty water is applied to its back. This helps the dough stick well to the inner wall of the tandir. Bread baked in a tandir has its own unique taste and flavor. Anyone passing by a neighborhood where tandir bread is being baked can smell its delightful aroma. According to tradition, giving the first loaf of bread out of the tandir to children or guests brings prosperity and blessings to the home. 

It should also be noted that since ancient times, the tandir has not been used solely for baking bread in our national cuisine; it has also been utilized to prepare various dishes. Just like tandir bread, dishes such as tandir kabab, tandir kullama, and tandir qovurma are renowned for their unique taste and rich flavor. Even though there are all kinds of metal cookware and electric kitchen appliances in modern times, no food cooked in any equipment can match the taste of bread, various types of kata, sweet bread, kabab, and dishes prepared in a tandir. Although various technologies are used in bread baking, the aroma and flavor of tandir bread are truly unique.

"Tandir craftsmanship and bread baking in Azerbaijan" has been inscribed on the UNESCO Representative List of Intangible Cultural Heritage of Humanity during the 19th session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, held in Asunción, Paraguay, from December 2-7. The decision regarding the nomination file, which received a positive assessment from UNESCO Evaluation Body based on the relevant criteria, was announced on December 3, 2024.

With this inclusion, the number of Azerbaijan's cultural elements inscribed in UNESCO Representative List of the Intangible Cultural Heritage of Humanity has reached 24.