The best breads in the world
The top 3 according to 71 votes from people: Butter garlic naan (India) · Parotta (India) · Pão de queijo (Brazil). (Updated Feb 16, 2026.)
The top of TasteAtlas' 100 Best Breads in the World (led by India's butter garlic naan), followed by the great bread traditions that every bread lover's list includes. Country in each item.
Top 20
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1
Butter garlic naan (India)
Leavened flatbread with yoghurt baked against the walls of a tandoor and brushed with garlic butter; number one on TasteAtlas.
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2
Parotta (India)
Layered flaky flatbread from Kerala and Tamil Nadu street stalls, torn into curry.
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3
Pão de queijo (Brazil)
Chewy cheese bread from Minas Gerais made with tapioca starch.
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4
Roti canai (Malaysia)
Flaky layered flatbread of wheat, egg and ghee, stretched and folded, served with dal.
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5
Piadina romagnola (Italy)
Thin flatbread of flour and lard cooked on a griddle, filled with squacquerone and prosciutto.
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6
Sourdough (San Francisco, USA)
Tangy naturally leavened bread made famous by Boudin Bakery since 1849.
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7
Baguette (France)
The long crusty French loaf; the craft of the baguette is UNESCO intangible heritage since 2022.
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8
Pão alentejano (Portugal)
Rustic wheat sourdough with a thick crust from the Alentejo, the base of açorda and migas.
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9
Amritsari kulcha (India)
Tandoor bread from Amritsar stuffed with spiced potato, paneer or cauliflower, crisp outside and soft inside.
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10
Pan de bono (Colombia)
Small round cheese bread of cassava starch and cornflour, eaten warm with hot chocolate.
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11
Pain de campagne (France)
Rustic French country loaf of wheat and some rye, naturally leavened.
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12
Bagel (USA/Poland)
Boiled-then-baked ring bread from Polish Jewish tradition, a New York icon.
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13
Focaccia genovese (Italy)
Oily, salty Ligurian flatbread dimpled with fingers, eaten at breakfast dunked in cappuccino.
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14
Bolo do caco (Portugal)
Madeira's sweet-potato flatbread cooked on a basalt slab, served with garlic butter.
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15
Almojábana (Colombia)
Cheese and corn bread rolls typical of Colombian bakeries.
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16
Pretzel / Brezel (Germany)
Lye-dipped knotted bread with coarse salt, a Bavarian and Swabian staple.
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17
Vollkornbrot / rye bread (Germany)
Dense wholegrain rye loaf; German bread culture is on the national UNESCO inventory.
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18
Pita (Middle East)
Pocket flatbread baked at very high heat, made for falafel and souvlaki.
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19
Lavash (Armenia)
Thin soft flatbread baked in a tonir; UNESCO intangible heritage since 2014.
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20
Ciabatta (Italy)
Airy, open-crumbed loaf created in 1982 in Adria, Veneto, as an answer to the baguette.
Candidates
They don't make it into the top 20… yet. Vote for them to move them up.
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21
Injera (Ethiopia)
Spongy sour teff flatbread that doubles as plate and cutlery.
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22
Challah (Jewish tradition)
Braided egg bread for Shabbat and holidays.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (3)
Pão de queijo is so addictive, I could eat a dozen
Pão de queijo is the best thing Brazil gave the world.
Butter garlic naan at #1 over baguette and sourdough? Interesting choice 😂