4 min readNew DelhiJun 6, 2025 07:05 PM IST
First published on: Mar 24, 2025 at 04:29 PM IST
Indian breads have long been a defining feature of the country’s rich culinary landscape, but now they’re making waves globally.
Butter Garlic Naan has been declared the best bread in the world by TasteAtlas, securing the top spot with a rating of 4.7. This soft, fluffy flatbread, enriched with butter and garlic, isn’t just a restaurant favourite — it symbolises how Indian flavours resonate across cultures. The latest rankings also highlight other Indian staples, with Amritsari Kulcha at number two, Parotta at sixth spot, and various versions of naan, paratha, and roti making it to the top 50.
But while Indian breads are now winning global recognition, their history runs deep, shaped by centuries of trade, migration, and culinary innovation. From the tandoors of the Mughal kitchens to the layered flakiness of South Indian Parotta, each bread has a story to tell.
The origins and evolution of naan
While naan is often linked to Mughal cuisine, its roots trace back even further. Biraja Rout, a food history aficionado and founder Beamer Brands, explains, “The word naan is believed to have originated from the Persian word ‘nān,’ meaning bread. It is said to have been first recorded around 1300 AD in Persian texts, but historical traces suggest that early variations of this leavened flatbread existed even in ancient Indus Valley civilisation (2600–1900 BCE) when grains were ground into flour and made into rudimentary breads.”
The naan we recognize today likely developed through Persian and Central Asian influences, particularly during the Delhi Sultanate (1206–1526 AD) and, later, the Mughal Empire (1526–1857 AD). “The Mughals popularised tandoor cooking, which led to the development of naan as a staple in royal kitchens,” says Rout.
Historically, Indian kulchas and naans were often stuffed with meat or dry fruits, a technique borrowed from Persian bakers. Over time, naan diversified, creating varieties such as butter naan, garlic naan, and cheese-stuffed naan.
Parotta vs. paratha: A tale of two regions
Two of India’s most beloved breads — North Indian paratha and South Indian parotta—often invite comparisons, yet their origins and preparations are distinct.
| Paratha (North India) |
Parotta (South India) |
| Rout explains the linguistic roots of paratha: “The word paratha derives from Sanskrit, combining parat (layers) and atta (flour).” |
Parotta has Dravidian roots, with Tamil Nadu, Kerala, and Sri Lanka being its strongholds. “It evolved from flaky Middle Eastern breads introduced by Arab traders around the 9th–12th centuries,” says Rout. |
| References to paratha-like breads date back to medieval India, with mentions in the 12th-century Manasollasa text. |
Made with maida (refined flour) instead of whole wheat, parottas are kneaded with oil and eggs, layered, and roasted on a hot griddle. |
| Traditionally made with whole wheat flour, parathas are rolled with ghee or butter and pan-fried on a tava. |
The iconic Malabar Parotta is a staple of South Indian Muslim cuisine, often paired with meat curries like Kerala-style beef fry. |
| Stuffed versions like aloo paratha and gobi paratha became staples in Punjabi households. |
While parathas are dense and robust, parottas are flaky and layered — each a distinct representation of its region. |
The global evolution of Indian breads
As Indian food gains international recognition, traditional breads like naan are being reinterpreted and adapted into global cuisines. Rout highlights the creative ways naan is being used worldwide, noting that “in the UK and the US, naan is used in place of tortillas for naan tacos or naan pizzas.” In Japan and South Korea, it has even found its way into desserts, often served with cheese and honey.
The tandoor oven, once primarily associated with Indian and Middle Eastern kitchens, has also gained popularity in Europe and the US. “This has led to freshly made naans in mainstream restaurants,” Rout explains. With evolving dietary preferences, Western countries have also embraced vegan butter naan, gluten-free naan, and keto-friendly alternatives. However, despite these modern adaptations, Rout emphasises that “the traditional preparation of naan — flour, water, yeast, yoghurt, and tandoor cooking — remains the gold standard.”
While Indian breads are now winning global recognition, their history runs deep (Source: Freepik) 
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