A pillowy-soft naan - a leavened flatbread popular in South Asia - paired with rich, creamy butter chicken gravy is one of the most popular comfort foods in the region, and it's also one of the most popular Indian dishes abroad. And while the tangy, aromatic gravy is often considered the show stealer, it would lose much of its charm in the absence of its understated partner. The naan's chewiness adds texture to every bite; its subtle flavour complements the gravy's spices and seasonings. In fact, the versatile naan diligently props up whatever it is paired with, allowing the main dish to shine. That's probably why this flatbread has become one of the most popular breads in the world. Recently, butter garlic naan - a flavour-packed rendition of the traditional naan - topped Taste Atlas' best breads list of 2025. It is made by brushing butter onto a piping hot naan and sprinkling a generous amount of chopped garlic on it. Also on the list was aloo naan - made by stuffing the naan with potatoes seasoned with spices and coriander. While today naans and its versions have become ubiquitous in restaurants serving Indian or Middle Eastern fare, they were once served only in the courts of Islamic kings. So, how did the naan travel from royal kitchens to our plates? The origins of the naan are murky but many food historians believe that the flatbread originated in ancient Persia, since it derives its name from the Persian word for bread. The Persians used water and flour to make the bread, which was most-likely baked on hot pebbles. The naan travelled to the Indian subcontinent with the Sultans who ruled large portions between the 13th and 16th Centuries and brought with them culinary traditions that spoke of their Western and Central Asian roots, which included using a tandoor (clay oven) to cook food. During British rule, naan remained a luxury food item enjoyed largely by the nobility. However, over time, it became more accessible to the common man, evolving into a comforting staple seen in restaurants today. In the modern culinary scene, chefs continue to innovate with naan, introducing flavors to keep the tradition alive in a contemporary context. Today, naan is not just a bread; it is a symbol of culinary cross-cultural identities coexisting harmoniously.
From Royal Dining to Global Delight: The Journey of Naan Bread
From Royal Dining to Global Delight: The Journey of Naan Bread
Explore the fascinating history of naan bread, from its royal roots in Islamic courts to becoming a beloved dish worldwide, featured in top culinary rankings.
Naan, a classic flatbread, has transcended its origins in Islamic royal kitchens to become a staple comfort food not only in South Asia but also around the globe. Recently celebrated as one of the world's best breads, the butter garlic naan reflects a rich culinary heritage, blending tradition and innovation. Food historians trace its roots back to ancient Persia and its evolution through the centuries showcases how it has adapted to diverse cultures and tastes.
