نان خطایی
See also: نان خطائی
Persian
[edit]Alternative forms
[edit]- نان خطائی (nân-e xatâ'i)
Etymology
[edit]Ezafe of نان (nân, “bread”) + خطایی (xatâyi, “Cathayan”), literally “Cathayan bread, bread of Cathay”.[1]
Pronunciation
[edit]- (Classical Persian) IPA(key): [ˈnɑː.ni xa.tɑː.ˈjiː]
- (Iran, formal) IPA(key): [nɒ́ː.ne xæ.t̪ʰɒː.jíː]
- (Tajik, formal) IPA(key): [nɔ́.ni χä.t̪ʰɔ.jí]
| Readings | |
|---|---|
| Classical reading? | nān-i xatāyī |
| Dari reading? | nān-i xatāyī |
| Iranian reading? | nân-e xatâyi |
| Tajik reading? | non-i xatoyi |
Noun
[edit]| Dari | نان خطایی |
|---|---|
| Iranian Persian | |
| Tajik | нони хатоӣ |
References
[edit]- ^ Indian Antiquary[1], volume 60, 1931, page 213:
- The derivation from ‘K̲h̲aṭâî,’ of Cathay or China is correct. […] Recipes for making ‘Nuncaties’ are given in many Indian cookery books, but there is no special mention in any of them of Mr. Weir’s six ingredients; and ‘leaven produced from toddy’ does not, so far as I know, enter into the composition of these cakes at all.