Butter Garlic Naan Crowned Best Bread in the World – The Rich History Behind India’s Iconic Flatbreads
Indian cuisine has long been celebrated for its bold flavors and diverse dishes, but now, one of its most beloved staples has claimed a prestigious global title. Butter garlic naan has been declared the best bread in the world by TasteAtlas, securing the top spot with a stellar 4.7 rating.
This soft, buttery, and garlic-infused flatbread isn’t just a restaurant favorite—it’s a testament to how Indian flavors captivate palates worldwide. The rankings also featured other Indian breads in the top tiers, with Amritsari kulcha at number two, parotta in sixth place, and various versions of naan, paratha, and roti dominating the top 50.
A Journey Through Time: The Origins of Naan
While naan is often associated with Mughal cuisine, its history stretches back much further. Biraja Rout, a food historian and founder of Beamer Brands, explains, “The word ‘naan’ comes from the Persian ‘nān,’ meaning bread. It was first recorded around 1300 AD, but evidence suggests early versions existed in the Indus Valley civilization (2600–1900 BCE).”
The naan we know today evolved through Persian and Central Asian influences, particularly during the Delhi Sultanate and Mughal eras. “The Mughals popularized tandoor cooking, making naan a royal kitchen staple,” says Rout. Originally stuffed with meats or dry fruits—a technique borrowed from Persian bakers—naan later diversified into today’s butter, garlic, and cheese-filled varieties.
Paratha vs. Parotta: A Regional Divide
Two of India’s most cherished breads—North Indian paratha and South Indian parotta—share similarities but have distinct origins.
Paratha (North India): Derived from Sanskrit (parat meaning layers, atta meaning flour), it’s traditionally made with whole wheat, layered with ghee, and pan-fried. Stuffed versions like aloo paratha are Punjabi staples.
Parotta (South India): With Dravidian roots, this flaky bread evolved from Middle Eastern influences brought by Arab traders. Made with maida (refined flour), eggs, and oil, it’s a star in Kerala and Tamil Nadu, often paired with spicy meat curries.
Indian Breads Go Global
As Indian cuisine gains worldwide acclaim, traditional breads are being reinvented. “In the US and UK, naan is used for tacos and pizzas. In Japan and Korea, it’s even turned into dessert with cheese and honey,” notes Rout.
The tandoor oven, once exclusive to Indian and Middle Eastern kitchens, is now a fixture in Western restaurants, leading to fresh, artisanal naan. Health-conscious adaptations like vegan butter naan and gluten-free versions have also emerged. Yet, as Rout emphasizes, “The classic recipe—flour, water, yeast, yogurt, and tandoor baking—remains unmatched.”
From royal kitchens to global menus, Indian breads continue their delicious conquest, one buttery, garlicky bite at a time.
