Naan

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Naan, Nan, Noon
Stuffed Tandoori Naan.jpg
Stuffed tandoori naan
Tlatah utawa prajaWestern Asia, South Asia, Indonesia, Myanmar and the Caribbean
Hawa ajanganHot, room temperature
Woworan pokokFlour, yeast, salt, water
Buku masakan: Naan, Nan, Noon  Médhia: Naan, Nan, Noon

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]

Etimologi[besut | besut sumber]

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]

Referensi[besut | besut sumber]

  1. Bernard Clayton's New Complete Book of Breads By Bernard Clayton Jr., Donnie A Cameron. Simon and Schuster. 1987. ISBN 9780671602222.
  2. Qmin by 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 Cookbook by Beth Hensperger
  5. 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.
  6. Manfred Mayrhofer, Etymologisches Wörterbuch des Altindoarischen, Heidelberg 1996, vol. 2, p. 6,
  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.