Naan: Difference between revisions
Created page with "{{Short description|Asian flatbread}} {{Infobox food | alternate_name = Nan, Noon, Paan, Faan | image = Annapurna_Naan.jpg | cookbook = Naan | caption = | country = | region = Asia | creator = | course = | served = | main_ingredient = Flour, yeast, salt, sugar, ghee, water | variations = | calories = | other = }} '''Naan''' ({{IPAc-en|n|ɑː|n}}) is a leavened, oven-baked or tawa-fried [..." |
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The term "naan" comes from [[Persian language|Persian]] ''nân'' ({{langx|fa|نان}}), a generic word for any kind of bread. | The term "naan" comes from [[Persian language|Persian]] ''nân'' ({{langx|fa|نان}}), a generic word for any kind of bread. | ||
The earliest known English use of the term occurs in an 1803 travelogue written by [[William Tooke]]. | The earliest known English use of the term occurs in an 1803 travelogue written by [[William Tooke]]. While Tooke and other early sources spelled it "nan", the spelling "naan" has become predominant since the 1970s. | ||
==Varieties== | ==Varieties== |