Soda bread pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. In some recipes, the buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately (compared to the time taken for yeast bread to rise), bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded. Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as "wheaten bread" and is normally sweetened, while the term
Tandoor bread holes through to let the dough rise. Once it is shaped, the dough is placed on the walls of the tandoori oven. The dough is placed onto the heated inner walls of the tandoor and allowed to bake for 37 seconds at [around] 425°C. The bread is baked until it reaches uniform thickness, develops small blisters on the top crust, and achieves a reddish-brown crust color. Tandoor bread is commonly served with meats that were also cooked in the oven like tandoori chicken, "seekh kebob", or chicken Moghlai. Meals made in the tandoori oven come out with a hint of