https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ANaan%2F9%2FenTranslations:Naan/9/en - Revision history2026-07-11T16:38:13ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Naan/9/en&diff=168582&oldid=prevFuzzyBot: Importing a new version from external source2025-09-02T13:15:36Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===Indian subcontinent===<br />
Naan spread to the [[Indian subcontinent]] during the Islamic [[Delhi Sultanate]] period. The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet [[Amir Khusrau]] living in [[India]] during the 1300s AD. Khusrau mentions two kinds of naan eaten by [[Muslims|Muslim]] nobles; Naan-e-Tunuk and Naan-e-Tanuri. Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. During India’s [[Mughal Empire|Mughal]] era in the 1520s, naan was a delicacy that only nobles and royal families enjoyed because of the lengthy process of making leavened bread and because the art of making naan was a revered skill known by few. The [[Ain-i-Akbari]], a record of the third Mughal emperor’s reign, refers to naan being eaten with [[kebab]]s or [[Ground meat|kheema]] in it. By the 1700s, naan had reached the masses in Mughal cultural centers in South Asia.</div>FuzzyBot