One syllable: naan.
nahn
/nɑn/
naan is pronounced nahn (/nɑn/). It has one syllable (naan), with the stress on "naan". Naan is a soft, leavened flatbread of South Asian origin, typically baked in a tandoor. It is commonly served warm with curries and dips, and its name has entered many languages with varied spellings. In English contexts it denotes this bread and is pronounced with a short, nasal vowel and a crisp, aspirated final consonant sound depending on dialect.
Naan is a soft, leavened flatbread of South Asian origin, typically baked in a tandoor. It is commonly served warm with curries and dips, and its name has entered many languages with varied spellings. In English contexts it denotes this bread and is pronounced with a short, nasal vowel and a crisp, aspirated final consonant sound depending on dialect.
"I ordered garlic naan to go with my curry."
"The naan puffed up beautifully in the tandoor and charred slightly at the edges."
"We shared a warm naan while chatting about the spices."
Pronounce as NAAN with a long, open back vowel followed by a crisp final nasal stop. IPA: US/UK/AU /nɑːn/. Begin with a relaxed, low jaw position and place the tongue flat against the floor of the mouth for the /ɑː/ vowel, then close with a released nasal /n/. If your dialect merges vowels, aim for a clear, steady /ɑː/ rather than a short /æ/. Listening to native speakers will help you lock the length and nasal closure. Audio references: Cambridge/Hedland dictionaries often provide native speaker audio; Forvo and YouGlish provide multiple accent samples.
Common errors include: 1) Shortening the vowel to /æ/ or /ɪ/; 2) Rushing the final /n/ so it blends with the previous vowel; 3) Adding an extra vowel before the final /n/ as in /næːn/ or /neɪən/. Correction: hold the /ɑː/ for a full beat and release cleanly into the final /n/. Keep the tongue low and relaxed for the vowel, and end with a clear alveolar nasal without voicing into a following consonant.
In US/UK/AU English the core is /nɑːn/. US tends to with a slightly flatter /ɑ/; UK often maintains a fuller /ɒ/ or /ɑː/ depending on region; AU may merge toward /ɒː/ or /aː/ with less rhotic variation. The final /n/ remains a homorganic nasal stop in all three, but some speakers may voice it less in rapid speech. Stress stays on the first syllable: NAAN. Overall vowel quality shifts from back open unrounded to a more rounded or centralized quality depending on accent.
Two main challenges: the long back vowel /ɑː/ can be unfamiliar, and keeping the final nasal /n/ isolated without a trailing glide in fast speech. Some speakers also insert an epenthetic vowel to ease articulation, producing /næˈən/ or /neɪn/. The fix is to practice a steady, open back vowel with a crisp, unaspirated or lightly aspirated /n/ at the end. Use minimal pairs to align vowel length and nasal release.
Naan is a straightforward, single-stressed word with no silent letters. The key is the quality of the /ɑː/ vowel and the clear /n/ at the end. Unlike some English loanwords, naan has no silent consonant or added digraph complexity here, but regional accents can make the vowel sound closer to /ɒ/ or /ɔː/ and the final /n/ may become syllabic in rapid speech. Focus on a clean, long vowel and a precise nasal endpoint.
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Naan traces its roots to Persian and Turkish culinary terms that spread into South Asia with the medieval Islamic influence on cuisine. The word likely derives from a Persian loanword or Turkic origin referring to bread and is attested in Middle Eastern and Indian cookery literature by the late medieval period. The specific form naan emerged in South Asia with the adoption of tandoor baking, where dough is slapped onto the interior walls of a clay oven. In English usage, naan arrived via colonial contact and subsequent culinary globalization, with the first widely circulated references appearing in travelogues and cookbooks from the 19th to early 20th centuries. Over time, naan became a generic term in many countries for similar unleavened or lightly leavened flatbreads, with regional variants like manyan, nan, nan-khatai, or nan-e-barbari appearing in dictionaries and menus. The pronunciation stabilized around a nasal vowel /nɑːn/ in many varieties, though regional accents influence vowel quality and the final consonant’s aspirated release. Modern culinary discourse often preserves the phonetic simplicity of /nɑːn/ in American, British, and Australian English, while loanword adaptation occasionally reflects local phonology. First known English usage citations point to menus and travelers’ descriptions from the late 1800s to early 1900s, with more precise phonetic transcriptions appearing in 20th-century dictionaries as food terms gained global ubiquity.
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Words that rhyme with "naan"
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