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Ramadan is the holy month of fasting, prayer, introspection and of course, delicious meals. When the sun sets, the announcement of the Maghrib prayer marks the conclusion of the day's fast. After fasting all day, there's nothing better than breaking your fast with warm, freshly prepared flatbread.
In many Islamic nations they have a custom of breaking fast with bread, and each one has its own special flavours, textures, and preparation techniques that are influenced by regional ingredients and culinary traditions. They also offer vital elements like carbohydrates, fibre, and protein for a consistent energy boost throughout the month. Whether you like buttery naans or soft and fluffy rotis, here are some traditional treats that you can prepare for your suhoor (the pre-dawn meal).
Naan
It is one of the most popular Indian flatbreads which is known for its soft, fluffy and chewy texture. Naan is typically baked in a tandoor oven but can be prepared at home in a skillet or regular oven. It is a delicious addition to any Iftar spread and is typically served hot and drizzled with butter or ghee. It goes well with many kebabs, stews and curries. For more flavour variation it can be made with garlic, herbs, or stuffed with a variety of fillings. It can be paired with both vegetarian and non-vegetarian food.
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Keema Naan
This flatbread combines protein and carbs in one dish. It transforms the traditional naan into a full meal, which makes it the perfect option for breaking the Ramadan fast. It has a savoury interior and a crispy exterior. It is made with a stuffing of minced meat (usually chicken or lamb) inside naan dough after combining it with spices, onions, ginger, and garlic. It is a complete meal on its own but tastes best with raita or yoghurt, which balances the bread's spices.
Markouk
It is a classic flatbread from the Middle East, especially popular in Saudi Arabia and Lebanon. It is also known as saj bread and has a super thin, slightly crispy texture. Traditionally, it is folded or rolled with a variety of fillings, like olive oil, zaatar or cheese. It goes well with dips like hummus or baba ganoush.
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Also read: Ramadan Special: Beverages For Sehri
Khajla
Khajla is a traditional bread and a famous street food of Karachi, Pakistan, that is frequently consumed during Ramadan. It is renowned for its crispy top and soft middle. During iftar, it is frequently eaten with savoury soups, stews or with honey and date syrup. It is made with a thin dough that is repeatedly folded to form numerous layers and then deep-fried till lightly brown and crisp.
Khobz
This is a famous circular bread of Morocco and North Africa. It has a slightly crispy exterior with an interior that is soft and fluffy. It is mainly eaten with harira (a traditional Moroccan Ramadan soup). Khobz is also served with tasty tagines, stews, or salads at Iftar. You can also eat this bread as part of an appetiser or with dips and cheeses.
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Taftan
Taftan, also known as taftoon is flatbread from the Persian cuisine. This bread is known for its mildly sweet taste and soft texture. It is frequently flavoured with cardamom and saffron. Although it may be prepared at home using a regular oven, this bread is typically baked in a tandoor oven. It has become a staple of iftar platters in some regions of Iran, India, and Pakistan. Freshly baked taftan can be served with meat dishes like haleem or nihari and drizzled with ghee for extra richness.
Sheermal
Sheermal, also known as Shirmal, is a traditional flatbread which is flavoured with saffron and milk. It can be found in several Asian subcontinental nations, such as Bangladesh, India, Pakistan, and Iran. Sheermal is mainly consumed among Muslim communities scattered throughout Kashmir, Lucknow, and Hyderabad in India. It is a milk bread that resembles naan and is thought to derive its name from the Persian word for milk 'sheer'. It can be consumed with tea or served warm over spicy kebabs or with mutton dishes like Nihari. Additionally, it can be eaten with vegetable curries like korma.
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Baida Roti
Baila roti, also known as egg paratha is a layered, tasty bread which has a crispy outside and a creamy, soft inside. It is a speciality from the western parts of India that is especially popular in Muslim communities during Ramadan. While the traditional Baida Roti is made with egg filling, the modern version uses a range of various stuffings. Mutton, chicken, cheese, soy, and paneer are some other stuffings. The two most common varieties of this bread are chicken baida roti and mutton baida roti. This is frequently served with green chutney or sauce and topped with fresh cilantro.
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