Observing fasting, communal meetings, and introspection are all part of the Islamic holy month of Ramadan. Food is an integral part of the Ramadan experience, notably at Iftar (the evening meal to break the fast) and Suhoor (the pre-dawn meal), in addition to prayers and fasting from sunrise until sundown. Throughout the Ramadan table, bread is particularly revered and is a staple meal in many countries. Given its reputation for having a varied culinary past, India provides a wealth of tastes and customs, including a vast selection of breads that its Muslim populations love.
Naan
India is the origin of naan, a distinctive and well-liked flatbread with a chewy texture. The writings of the Indo-Persian poet Amir Khusrau from 1300 AD include the earliest known references to naan. The Persian word for bread is where its name originates. Naan-e-tunuk, or light bread, and naan-e-tanuri, or cooked on the stone walls of a tandoor oven, were the two varieties of naan that were first prepared in the Imperial Court in Delhi.
It is baked in a tandoor oven, and the way the dough falls on the walls of the tandoor while cooking gives it its distinctive tear-drop form. A community tandoor was often located in the centre of Indian villages, allowing the residents to bake naan together.
Baida Roti
A layered, tasty, and substantial food, Baida Roti, also known as Egg Paratha, has a crispy outside and a creamy, soft inside. Mumbai residents love baila roti, a street snack that can also be made at home and eaten as an evening snack with tea, coffee, cold beverages or juice. Egg filling is used to make the authentic Baida Roti but on the other hand, Baida Roti is made with a variety of different stuffings. The most popular kinds are chicken baida roti and mutton baida roti, and they are made with eggs and minced meat. Other stuffings include cheese, soy, and paneer.
Sheermal
Sheermal is a classic Iranian flatbread cooked with yeast, milk, saffron, and maida flour. It is distinguished by the intensity of its saffron flavour and its yellow hue. Traditionally, the bread is served warm after baking in a tandoor oven, best paired with soups or meat meals like curries and kebabs.
The word sheermal, which refers to one of its main components that gives the flatbread a slightly sweet flavour, means "milk bread." Some cooks prefer to include dried fruit in the dough to give it even more sweetness. Many Persians are thought to have travelled to India and Pakistan and learned the art of baking bread there, which is where sheermal got its start.
Khamiri Roti
Khamiri Roti shares Mughal ties, much like Sheermal. The Mughals used to frequently combine these sweet breads with food since they had a fondness for spicy gravies and curries. Yeast, or "khamir," is the main component in Khamiri roti and is responsible for the flatbread's distinct, tangy, fermented taste. The khamiri roti's overall flavour is balanced by the addition of sugar, making it a delicious delicacy.
Bakarkhani
Bakarkhani, a common Mughlai flatbread, is made with almonds, cardamom, sugar, ghee, and maida wheat. The bread is often enriched with nigella or poppy seeds, and the dough is traditionally baked in a tandoor oven. It has a silky crust on the exterior and a delicate, flaky inside texture.
The bread, which was once reserved for nobility, got its name from the tragic story of the commander Aga Bakar and the dancer Khani Begum. It's presently most often associated with Bangladesh, namely Dhaka, although it's also found in India and Pakistan.