This study focuses on the areas of usage of tandoor, the burning of tandoori equipment, tandoori fuels, and the introduction of tandoori bread and other tools and goods in the production of this bread, depending on the tandoori culture in the rural areas of Erzurum. The study area was carried out in the districts of Yakutiye, Aziziye, Pasinler, Palandoken, Uzundere, Oltu, Tortum, Ispir, Askale, Karacoban, Cat and Askale and their villages (neighborhoods) within the borders of Erzurum province. The tandoori, which determined the plan of traditional Erzurum houses in the past, and the buried tandoors in it continue to exist in today's Erzurum rural architecture. The tandoor, which is used for all kinds of cooking and even as a heating tool, has lost its former importance to a large extent. However, the geography of the tandoor, climatic conditions, livelihoods, the in-stinct to keep the tradition alive, and the necessities of rural life carry its past use to the present. The eating habits reflected in the culinary culture of the region's production based on agriculture and stock farming, storing the butter by melting it for use in meals, roasting, civil cheese (wire cheese) are continued as extensions of the tandoori culture. However, tandoori has now turned into a tool that is identical to tandoori bread. Burning the tandoori, which is a laborious task in the routines of rural life, and makingit ready for use, is done with tools and equipment that have different functions and are called squeegee, egis, hatircek, kosevi, tandoori cloth. For the Anatolian people, bread represents both a basic food source and a value attributed to holiness. Lavash, which is cooked only in tandoori in Erzurum, in the countryside varies with the types of bread that are called open bread, ball bread / kopul bread / plump bread/beak bread/hand bread/ground bread, gugul bread, topping bread, gilik, loglik and fetir. The most common tandoori bread in Erzurum countryside is open bread with its general term. Although the production steps of the yeast dough are the same, there are few differences in shape, size, thickness, and taste. Round-shaped, medium-span bread, which attracts attention with its different names made as an alternative to open bread in the rural areas of the region, also has an important place. Rapata, whose dough is the same as open bread dough, offers a rich variety of bread that changes in shape, thickness, cooking, and depending on these, its taste. It is noteworthy that these types of bread have the same shape and size character-istics and different naming in the region. In addition to tandoori bread, tandoori pastries, tandoori cakes (with, without, walnuts), pagac, patile, and cornbread are among the most popular pastries in the countryside. Making the tandoori bread depends on the preparation of the tandoor, as well as using other tools and goods. Flour warehouse, dough trough, fine sieve, dastar, breadboard, roller, rapata, and bread chest are encountered in Er-zurum countryside and all regions with tandoori bread tradition, with the same purpose, but in different materials and forms.