Naan

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/naan

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the geographic origin?Roots in Persia and Central Asia, with significant development in South Asia
2. What is the tandoor temperature range?Up to 480°C (900°F), enabling rapid baking and characteristic charring
3. Why is naan so soft and fluffy?Yeast makes bubbles in the dough, and adding yogurt or milk keeps it moist, making naan light and fluffy.
4. How is naan cooked?Naan is baked in a very hot tandoor oven or on a hot pan, which makes it puff up and get golden spots.

Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Gluten Network: The elastic structure formed by proteins in flour when mixed with water, trapping gases for leavening.
Culinary Exchange: The process by which food traditions and ingredients are shared and adapted between different cultures.