November 6, 2025 | 08:04 pm
TEMPO.CO - Once regarded simply as a staple source of carbohydrates, bread has evolved into a culinary art form that carries centuries of history, culture, and creativity. From ancient loaves baked on stones to the artisan varieties served in cafés today, bread remains one of humanity’s most universal foods.
Recently, the global food-ranking platform TasteAtlas unveiled its list of the 100 Best Breads in the World, and India’s garlic butter naan claimed the top spot.
Traditionally baked in a tandoor clay oven, garlic butter naan is known for its soft, chewy texture and distinctive aroma.
Once cooked, it is brushed with melted butter and topped with finely chopped garlic—creating a perfectly savory and fragrant bite that complements rich Indian curries.
Two other naan varieties also made the list: plain naan, ranked seventh, and cheese naan, which placed 52nd.
A Culinary Legacy from Ancient Persia
According to The Indian Express, the word naan comes from ancient Persian, meaning simply “bread.” Nutrition consultant Kanikka Malhotra explained that naan first appeared in India around the 13th century.
During the Mughal Empire (16th–19th century), it became a delicacy of the royal courts. “The Mughals’ love for richly flavored food likely inspired the use of toppings such as garlic and butter—leading to what we now know as garlic butter naan,” Malhotra said.
Butter, a key ingredient in Mughal cuisine, naturally enhanced naan’s flavor. While plain, unleavened flatbreads remain common in many regions, the garlic butter version represents a modern evolution of India’s baking tradition.
“It’s a symbol of culinary creativity in India, where age-old traditions blend with innovation to produce new flavors loved around the world,” Malhotra added.
What Makes Garlic Butter Naan Irresistible
The bread’s charm lies in its balance of texture and flavor. Made from maida (refined flour), yeast, yogurt, and ghee or oil, the dough becomes soft, tender, and slightly tangy.
Finely minced garlic gives it its signature aroma, while the tandoor’s intense heat chars the outer surface just enough to add smoky caramelization. A final brush of butter seals its rich, indulgent taste.
For a healthier twist, Malhotra recommends using whole wheat flour for added fiber, replacing yogurt with low-fat buttermilk, and substituting butter with canola or olive oil.
The World’s Favorite Breads
TasteAtlas’s ranking celebrates breads that define culinary traditions across continents, from South Asia to South America and Southern Europe. Below are the top 10 breads in the world according to the 2025 list:
Garlic Butter Naan (India)
Amritsari Kulcha (India)
Roti Canai (Malaysia)
Pan de Bono (Colombia)
Parotta (India)
Pão Alentejano (Portugal)
Naan (India)
Piadina Romagnola (Italy)
Pão de Queijo (Brazil)
Bolo do Caco (Portugal)
Annisa Nur Alimah contributed to the writing of this article.
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