Naan
panganan mligi saka Indhi
Naan ( Pèrsi: نان, salin aksara nān , basa Hindi: नान ) yaiku roti ragi tipis kang kagawé mawa dipanggang, [1] ditemokaké ing masakan utamané saka Asia kulon, Asia Kidul, Indonesia, Myanmar lan Karibia . [2] [3] [4]
 Stuffed tandoori naan | |
| Tlatah utawa praja | Western Asia, South Asia, Indonesia, Myanmar and the Caribbean |
|---|---|
| Hawa ajangan | Hot, room temperature |
| Woworan pokok | Flour, yeast, salt, water |
 Buku masakan: Naan, Nan, Noon  Médhia: Naan, Nan, Noon | |
Etimologi besut
Tembung "naan" paling wiwitan ing basa Inggris yaiku saka taun 1803 ing sawijining travelog William Tooke . [5] Tembung Persia nān 'roti' kabukten ing Persia Tengah minangka n'n 'roti, panganan', sing asale saka Iran, lan ana gandhengane karo Parthian ngn, Kurdish nan, Balochi nagan, Sogdian nγn-, lan Pashto nəγan ' roti '. [6] Naan bisa uga asale saka roti sing dipanggang ing kerikil panas ing Persia kuno. [7]
-
Nan ing Afghanistan -
Nan ing Kabul, Afghanistan -
Nan ing Mazar-e Sharif, Afghanistan -
-
Indian naan -
Butter papak naan -
Paneer naan -
Burma nan bya
Referensi besut
- ↑ Bernard Clayton's New Complete Book of Breads By Bernard Clayton Jr., Donnie A Cameron. Simon and Schuster. 1987. ISBN 9780671602222.
- ↑ Qmin by Anil Ashokan, Greg Elms
- ↑ The Science of Cooking, Peter Barham, Springer: 2001. ISBN 978-3-540-67466-5. p. 118.
- ↑ The Bread Lover's Bread Machine Cookbook by Beth Hensperger
- ↑ 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.
- ↑ Manfred Mayrhofer, Etymologisches Wörterbuch des Altindoarischen, Heidelberg 1996, vol. 2, p. 6,
- ↑ Pasqualone, Antonella (2018). "Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems". Journal of Ethnic Foods. 5 (1): 10–19. doi:10.1016/j.jef.2018.02.002. ISSN 2352-6181.