Here are 8 different types of bread consumed during Ramadan all over the world.

Msemen, North Africa, a flaky, layered Moroccan bread similar to a paratha, served with honey, jam, or savory fillings.

Khubz, Middle East, a traditional Arabic flatbread, soft and slightly chewy, perfect for scooping up hummus, curries, or stews.

Naan, South Asia, a soft, leavened bread made in a tandoor, often brushed with butter or garlic, and paired with rich gravies.

Pita Bread, Levant & Mediterranean, a round, pocketed bread that can be stuffed with meats, falafel, or veggies for a wholesome meal.

Roti or Chapati, South Asia, an unleavened whole wheat flatbread, commonly eaten with lentils, curries, or yogurt for a light yet fulfilling meal.

Taftan, Iran, Pakistan, India, a fluffy, saffron-infused bread that is slightly sweet and usually paired with kebabs or curries.

Markook, Lebanon & Syria, a thin, paper-like flatbread cooked on a hot dome-shaped griddle, ideal for wrapping around cheese or meats.

Bazlama, Turkey, a soft, thick, and slightly tangy turkish flatbread, often enjoyed warm with butter or olive oil.