[Watch] India's Butter Garlic Naan Is 'Second Best' Flatbread In The World

[Watch] India’s Butter Garlic Naan Is ‘Second Best’ Flatbread In The World

New Delhi: Taste Atlas, an experiential travel online guide for traditional food. has released the latest rankings of the world’s best flatbreads and it turns out that the Indian butter garlic naan is in second place.

“Flatbreads have been enjoyed across different cultures for centuries, with each region adding its own distinct flavours and techniques to this culinary creation. While determining the absolute best flatbread would be an impossible task for anyone, we’ve turned to mathematics and counted your votes – as we always do,” it wrote.

Roti canai from Malaysia, a traditional pan-fried flatbread made with flour, water, eggs, and fat, has been ranked the best flatbread. “The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian labourers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country,” Taste Atlas said.

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Occupying the second spot is India’s famous butter garlic naan. “It’s made with flour, yeast, salt, sugar, and yoghurt. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with butter or ghee, then topped with minced garlic,” the guide said, recommending serving butter garlic naan with a variety of Indian dishes such as curries, butter chicken, dal makhani, malai kofta, or shahi paneer.

In third place is nan-e-barbari from Tehran, an Iranian wheat-based, leavened flatbread. “It is usually formed into a long oval shape that is traditionally brushed with roomal, a flour glaze which gives it a light golden crust, but keeps it light and airy on the inside.”

Other Indian dishes which made it to the top 50 rankings include naan (4th), paratha (8th), Amritsari kulcha (14th), roti (16th), aloo paratha(29th), rumali roti (34th), aloo naan (46th), and Kashmiri naan (47th).