10 Best Breads in the World, According to TasteAtlas

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TEMPO.CO, Jakarta - For some, bread is simply a staple food, a modest companion to a meal. For others, it is a timeless culinary art and a form of craftsmanship that reflects culture, history, and tradition. Whether crisp, soft, tangy, or buttery, each loaf or flatbread tells its own story through texture and taste.

From the crusty French baguette to the chewy Indian naan, bread has traveled across borders, taking on countless forms.

Recently, the global culinary platform TasteAtlas released its list of the 100 best breads in the world, showcasing how different cultures celebrate this humble yet beloved food.

Here are the top 10 breads from the ranking, each a slice of heritage and flavor.

1. Garlic Butter Naan (India)

One of India’s most popular breads, garlic butter naan elevates the classic naan with an aromatic twist. Made from wheat flour, yeast, yogurt, and a touch of sugar and salt, the dough is baked in a traditional tandoor, giving it a smoky flavor and blistered texture.

The yogurt softens the gluten, making the bread tender and flexible, perfect for soaking up curries.

2. Amritsari Kulcha (India)

Hailing from the city of Amritsar, this stuffed flatbread is crisp on the outside and soft within. Unlike plain kulcha, the Amritsari version is filled with seasoned mashed potatoes, paneer, cauliflower, or onions before being slapped onto the wall of a hot tandoor oven. The result: a golden, flaky bread with rich, spiced aromas.

3. Roti Canai (Malaysia)

A culinary bridge between India and Southeast Asia, roti canai is a flaky, layered flatbread made from wheat flour, eggs, and ghee. Its crisp edges and soft layers come from repeated folding and stretching, a technique brought to Malaysia by Indian migrants

Today, it’s a national favorite, often enjoyed with dhal curry or sweet condensed milk.

4. Pan de Bono (Colombia)

This small, round bread from Colombia combines tapioca flour, cornflour, eggs, cheese, and sugar, giving it a slightly chewy texture and savory-sweet taste. Traditionally served warm with a cup of hot chocolate, pan de bono is a comforting breakfast or afternoon snack across Colombian households.

5. Parotta (India)

A street food staple in South India and Sri Lanka, parotta is a layered, flaky flatbread made with fine wheat flour and ghee. The dough is stretched, folded, and rolled multiple times before being griddled, creating its signature spirals. Parotta is often paired with spicy curries or enjoyed on its own, straight off the pan.

6. Pão Alentejano (Portugal)

From Portugal’s sun-soaked Alentejo region, this rustic country bread is recognized by its round shape and thick, crispy crust.

Made with wheat flour and often a natural sourdough starter, it has a slightly tangy flavor that reflects the region’s artisanal breadmaking tradition. Locals enjoy it with cheese, olives, or cured meats.

7. Naan (India)

First recorded in 13th-century Indo-Persian poetry, naan remains a symbol of India’s rich culinary heritage. Its name comes from the Persian word for “bread.” Once served in royal palaces as naan-e-tunuk (light bread) or naan-e-tanuri (tandoor bread), it’s now a global favorite, loved for its chewy texture and charred aroma.

8. Piadina Romagnola (Italy)

Once considered a peasant food in Italy’s Emilia-Romagna region, piadina Romagnola has evolved into a beloved street snack.

This thin flatbread, now protected by PGI (Protected Geographical Indication) status, is typically filled with prosciutto, cheese, tomatoes, and arugula, offering a perfect balance of rustic and refined flavors.

9. Pão de Queijo (Brazil)

These small, golden cheese balls are a true Brazilian favorite. Pão de queijo is crispy on the outside, chewy inside, and naturally gluten-free thanks to its base of tapioca flour.

Originating in Minas Gerais, the bread has a tangy cheese flavor that makes it irresistible at any occasion, whether for breakfast, lunch, or a light snack.

10. Bolo do Caco (Portugal)

From the volcanic islands of Madeira, bolo do caco is a round flatbread made with wheat flour and mashed sweet potatoes, cooked on hot basalt stones for a smoky, earthy aroma.

It’s traditionally served warm with garlic butter, blending sweetness and savoriness in each bite. Today, it’s often enjoyed as a sandwich bread or side to grilled meats and seafood.

These breads tell the story of how simple ingredients such as flour, water, and time can become vessels of culture and comfort. Whether shared over breakfast or dipped into curry, bread remains a universal language of flavor that never goes stale.