Baked flatbreads with nigella seeds: traditional sponge starter method (Naan 1) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 158) by Yamuna Devi

  • yogurt
  • ghee
  • Show all ingredients...

  • EYB Comments

    Can substitute poppy seeds for kalonji seeds, and vegetable oil for ghee. Starter must rest 1.5-2 days, and dough must rise 2 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poppy seeds for kalonji seeds, and vegetable oil for ghee. Starter must rest 1.5-2 days, and dough must rise 2 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.