Naan

Naan, Nan, Noon
	Stuffed tandoori naan
Tlatah utawa praja	Western Asia,South Asia,Indonesia,Myanmarand theCaribbean
Hawa ajangan	Hot, room temperature
Woworan pokok	Flour,yeast,salt,water
	Buku masakan: Naan, Nan, NoonMédhia: Naan, Nan, Noon

Naan(Pèrsi:نان‎,salin aksaranān‎,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]

Etimologi

Tembung "naan" paling wiwitan ing basa Inggris yaiku saka taun 1803 ing sawijining travelog William Tooke.^[5]TembungPersianān'roti'kabuktening Persia Tengah minangkan'n'roti, panganan', sing asale saka Iran, lan anagandhenganekaro Parthianngn,Kurdishnan,Balochinagan,Sogdiannγn-,lan Pashtonəγan' roti '.^[6]Naanbisa uga asale saka roti sing dipanggang ing kerikil panas ing Persia kuno.^[7]

Nan ingAfghanistan
Nan ingKabul,Afghanistan
Nan ingMazar-e Sharif,Afghanistan
Naan lagi siyap ingtandooringKarachi,Pakistan
Indian naan
Butter papak naan
Paneernaan
Burma nan bya

Referensi

↑Bernard Clayton's New Complete Book of Breads ByBernard Clayton Jr.,Donnie A Cameron.Simon and Schuster. 1987.ISBN 9780671602222.
↑Qminby 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 Cookbookby Beth Hensperger
↑Russia, or a Complete Historical Account of all the Nations which compose that Empire,London, p. 168: "The most common dishes areonoschi,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 theOxford 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.

[Bernard-1] Bernard Clayton's New Complete Book of Breads ByBernard Clayton Jr.,Donnie A Cameron.Simon and Schuster. 1987.ISBN 9780671602222.

[2] Qminby Anil Ashokan, Greg Elms

[3] The Science of Cooking,Peter Barham, Springer: 2001.ISBN 978-3-540-67466-5.p. 118.

[4] The Bread Lover's Bread Machine Cookbookby Beth Hensperger

[5] Russia, or a Complete Historical Account of all the Nations which compose that Empire,London, p. 168: "The most common dishes areonoschi,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 theOxford English Dictionary,s.v.naan.

[6] Manfred Mayrhofer,Etymologisches Wörterbuch des Altindoarischen,Heidelberg 1996, vol. 2, p. 6,

[pasq-7] 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.

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