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]].<ref>''Russia, or a Complete Historical Account of all the Nations which compose that Empire'', London, p. 168: "The most common dishes are ''onoschi'', or vermicelli; ''plav'', or boiled rice; ''nan'', pancakes, and the meats which the law permits." (referring to the eating habits of the central Turks). Other attestations in English can be found in the [[Oxford English Dictionary]], ''s.v.'' naan.</ref> While Tooke and other early sources spelled it "nan", the spelling "naan" has become predominant since the 1970s.
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==