Butter Garlic Naan Secures Second Place In World's Best Flatbread Rankings
From the exquisite layers of roti canai to the aromatic allure of butter garlic naan, flatbreads continue to captivate taste buds around the world.
Flatbreads, the beloved thin breads enjoyed worldwide, hold an indispensable position in numerous cuisines. Whether it's the chapati in India, the pita in the Middle East, or the tortilla in Mexico, their versatility and convenience have garnered widespread appreciation. For those who have an insatiable love for flatbreads, the latest rankings of the world's best flatbreads, published by Taste Atlas, an experiential travel online guide for traditional food, are worth exploring.
"Flatbreads have been savored across diverse cultures for centuries, with each region infusing its own unique flavours and techniques into this culinary creation. While determining the absolute best flatbread would be an insurmountable task, we've turned to mathematics and tallied your votes - as we always do," wrote Taste Atlas.
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Securing the top position is roti canai from Malaysia, a traditional pan-fried flatbread crafted from flour, water, eggs, and fat. "The dough for roti canai is meticulously folded, resulting in a layered texture, soft interior, and crisp outer layer. Ghee, the traditional Indian clarified butter, is commonly used in roti canai. The dish is believed to have originated in India, with Indian labourers who migrated to Malaysia bringing along the recipe and the tradition of preparing this delectable pastry," stated Taste Atlas.
Claiming the coveted second spot is India's renowned butter garlic naan, one of the most popular variations of naan. "Made with flour, yeast, salt, sugar, and yogurt, butter garlic naan undergoes baking in a hot tandoor oven. Once the golden naan is taken out, it is brushed with butter or ghee and topped with minced garlic," recommended the guide. Butter garlic naan is commonly enjoyed alongside a variety of Indian dishes, including curries, butter chicken, dal makhani, malai kofta, or shahi paneer.
Following closely is nan-e-barbari from Tehran, an Iranian wheat-based, leavened flatbread. Traditionally formed into a long oval shape, nan-e-barbari is brushed with roomal, a flour glaze, lending it a light golden crust while maintaining its light and airy interior.
Other Indian dishes that have secured positions in 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).
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