Vocabularul Cheie al Pâinii - Naan

a round flat yeast bread that is baked in a clay oven, originally from South Asia

a type of food made from flour, water and usually yeast mixed together and baked

a country in South Asia, the second most populous country

a country in southwest Asia

to take pleasure or find happiness in something or someone

a piece of land with a government of its own, official borders, laws, etc.

a country in South Asia bordered by Iran, Afghanistan, and India

a country in Central Asia between Iran and Pakistan

gentle to the touch

having a long distance between opposite sides

to cook food, usually in an oven, without any extra fat or liquid

a box-shaped piece of equipment with a front door that is usually part of a stove, used for baking, cooking, or heating food

a cylindrical oven, often made of clay or metal, commonly used in South Asian and Middle Eastern cuisine for baking bread

having a higher than normal temperature

a type of heavy and sticky soil that is molded when wet and is baked to become hardened in pottery or ceramic making

a form of energy that is transferred between objects or substances due to a difference in temperature

to have a specific flavor

used to refer to a time in the past, showing how much time has passed before the present moment

the number 1 followed by 3 zeros

a person who is on a journey or someone who travels a lot

someone whose job is selling or buying shares, goods, or currencies

a suggestion or thought about something that we could do

not involving difficulty in doing or understanding

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

a liquid with no smell, taste, or color, that falls from the sky as rain, and is used for washing, cooking, drinking, etc.

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

a thick liquid food that is made from milk and is eaten cold

to combine two or more distinct substances or elements to form a unified whole

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

to be or remain in a specific state or position

(of a surface) continuing in a straight line with no raised or low parts

to make food with heat

simple in design, without a specific pattern

to put something such as an ingredient, additional element, etc. together with something else

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

a plant or a part of it that we can eat either raw or cooked

a soft or hard food made from milk that is usually yellow or white in color

having more of a good quality

in most situations or under normal circumstances

food that is made in a special way as part of a meal

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

a flavorful liquid, served with food to give it a particular taste

the food that we eat regularly during different times of day, such as breakfast, lunch, or dinner

a gathering or event where people come together to honor someone or something, often with food, music, and dancing