Where does this come from, and can I check it?

The dough is slapped onto the clay interior, where fierce heat blisters it. The figure is taken from The Food Timeline, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

Is this really a food fact?

Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.

What else can I read about it?

The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.

Mondo Knows Facts

Naan is baked against a tandoor wall

The dough is slapped onto the clay interior, where fierce heat blisters it A tandoor is a clay cylinder fired with charcoal or gas until it holds heat near 400 degrees Celsius or more. Cooks stretch the leavened dough and press it onto the inner wall, where it bakes in a couple of minutes and chars in patches. The heat also puffs the bread, leaving a soft interior under a blistered top. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.

Where this comes from

The Food Timeline

Facts that can change over time are reviewed and updated. If something here looks wrong, Mondo would rather know than be confidently incorrect.

Go further

World Cultures trivia

More facts like this

Rye bread needs acid to hold togetherRye flour lacks strong gluten, and its enzymes attack starch unless acidified Pita puffs into a hollow pocketSteam inside the flat dough separates two layers and leaves a cavity Bagels are boiled before they are bakedA dip in hot water sets the crust and limits how much the dough can rise Ciabatta was invented in the 1980sA Verona baker devised the slipper shaped loaf to compete with French bread Chapati puffs when it meets a flameWholemeal dough traps steam that balloons the bread over direct heat Focaccia dimples keep the oil on topBakers press holes into the risen dough so olive oil pools instead of running off

Tags: naan, bread, tandoor

Naan is baked against a tandoor wall: the short answers

Where does this come from, and can I check it?: The dough is slapped onto the clay interior, where fierce heat blisters it. The figure is taken from The Food Timeline, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.