A special non-yeast Naan recipe jam-packed with seeds

A special non-yeast Naan recipe jam-packed with seeds

Known all over the world for its dense chewy texture, the humble naan bread is a leavened flat bread, originating from Persia.

It is ideal for scooping up spicy sauces, dips and chutneys, and is much adored by Indians for being the perfect curry-accompaniment.

Naan is traditionally baked on the side of a hot tandoori oven, but here, we’re cooking it on a tawa (Indian griddle pan).

This recipe is jam-packed with seeds, and we’re also making it without yeast, so those with intolerances can also participate in the unrivalled and universal joy of eating bread!

TIPS: Before cooking, stud slithers of garlic into the bread. The dough can be prepared in advance and stored in the fridge, just bring back to room temperature before cooking.


A special non-yeast Naan recipe jam-packed with seeds
Here’s how to stuff a Samosa the Spice Sisters way

by Nilam and Veena

Spain-based Nilam and her Manchester-based sister Veena service Curryholics around the world with their low in fat, free from sugar, gluten, dairy, additives and preservatives spice kits.

In this Curry on Cooking Series, the Spice Sisters share easy fusion recipes that can be made with all the spices you’d find in your mum’s masala dabba.

*More info: Curry On Cooking

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