Butter garlic naan named best bread in the world by TasteAtlas; the rich history behind different Indian breads and how they are conquering global cuisine

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.

 

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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.

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.”