Ramadan 2024: 6 Muslim breads that are popular in India | The Times of India (2024)

Naan is arguably one of the most well-known Indian breads, which has its roots in Persian cuisine but has been embraced and adapted by Indian Muslims over the centuries. This soft and fluffy flatbread is traditionally cooked in a tandoor, resulting in a slight char and a delightful smokey flavour. It pairs perfectly with a wide range of dishes, from creamy curries to succulent kebabs, making it a staple in Indian Muslim households and restaurants alike.

Originating from the Mughal kitchens of North India, Sheermal is a rich and aromatic bread that is often enjoyed during special occasions and festive gatherings, including Ramadan. Made from flour, milk, sugar, saffron, and ghee, Sheermal has a distinctive golden hue and a slightly sweet flavour profile. It is typically served with savoury dishes like kebabs or curries, but it can also be enjoyed on its own as a delicious treat.

Originating from the streets of Mumbai, Baida Roti is a delectable stuffed bread that has captured the hearts and palates of food enthusiasts across India. Made from a thin layer of dough stuffed with minced meat, eggs, onions, spices, and herbs, Baida Roti is folded into a square parcel and shallow-fried until golden and crispy. Served hot with mint chutney or yoghurt dip, this flavourful bread is a favourite street food snack and a must-try during Ramadan.

Often known as the ‘handkerchief bread’ in Urdu, this is a thin and delicate flatbread that hails from the streets of Mumbai and other parts of North India. Its name is derived from its resemblance to a handkerchief, as it is stretched and twirled to achieve its paper-thin texture. Roomali Roti is cooked on a hot griddle or tawa and is often served folded or rolled up, making it an ideal accompaniment to kebabs, biryanis, and other flavourful dishes.

Bakarkhani is a traditional bread from the city of Lucknow in Uttar Pradesh and is a rich and indulgent treat that is often enjoyed during special occasions and festive celebrations. Made from flour, sugar, and ghee, and flavoured with cardamom and saffron, Bakarkhani has a buttery texture and a subtle sweetness that pairs well with spicy curries and rich gravies. It is typically served as a snack or dessert, either on its own or with a dollop of creamy yoghurt.

Khamiri Roti, originating from the kitchens of Mughal emperors, is a leavened bread known for its soft and pillowy texture. Made from flour, yeast, milk, and sometimes eggs, Khamiri Roti is fermented for several hours to develop its distinctive flavour and airy crumb. It is often served alongside kebabs, curries, and other meat dishes, soaking up the flavourful sauces and gravies with each bite.