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Naan
Naan, nan or khamiri is a leavened, oven-baked flatbread〔(''Bernard Clayton's New Complete Book of Breads'' ) by Bernard Clayton, Donnie Cameron〕 found in the cuisines of West, Central and South Asia.〔(''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〕 With the migration of the Roma people from India, it spread to other parts of West Asia.
==Etymology==
The earliest appearance of "naan" in English is from 1810, in a travelogue of William Tooke.〔''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.〕 The Persian word ''nān'' 'bread' (Uzbek ''non''/нон) is already attested in Middle-Persian/Pahlavi as ''n'n'' 'bread, food'. The form itself is of Iranian origin; cognate forms include Parthian ''ngn'', Balochi ''nagan'', Sogdian ''nγn-'', Pashto ''nəγan'' 'bread'.〔See for instance Manfred Mayrhofer, ''Etymologisches Wörterbuch des Altindoarischen'', Heidelberg 1996, vol. 2, p. 6, with further references. An Indo-European origin for this typical cultural term is highly unlikely.〕
The form ''naan'' has a widespread distribution, having been borrowed in a range of languages spoken in central and south Asia, where it usually refers to a kind of flatbread. The spelling naan is first attested in 1979,〔(【引用サイトリンク】title=Home : Oxford English Dictionary )〕 and has since become the normal English spelling.
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