Sarah’s Naan Breads

  • 150ml hand-hot Milk
  • 2 tsp caster sugar
  • 2 tsp dried active Yeast
  • 450g plain flour plus extra for rolling out
  • 2 tsp Salt,  1 tbsp Nigella seeds
  • 1 tsp Baking powder
  • 2 tbsp olive oil, plus a little extra
  • 150ml natural Yogurt
  • 25g butter
  • 1 large Egg, lightly beaten

1. Dissolve yeast in warmed milk and let sit 5 – 10 minutes until frothy and doubled in size.

2. Add sugar, salt, nigella seeds and baking soda to the sieved flour and stir to incorporate well.

3. Add oil and yogurt to flour mixture.

3. Add yeast/milk mixture and knead gently for around 10 minutes to form a soft dough (note – dough will be quite sticky)

4. Place the dough in a large bowl which has been lightly greased with the olive oil. Cover the dough and leave to rest in warm place for 3-4 hours. The dough should double in volume.

5. Place a griddle pan over a hot heat and heat up.

6. Knead dough for a couple of minutes and divide into 12 equal parts or fewer or more, depending on the size of naan you wold like.

7. Roll each piece into classic oval shape (approx 1/4 inch thick). Dough is sticky, so use flour generously when rolling.

8. Wet your hands, pat the rolled out naan gently between both hands before placing on the stone. Cook for about 2 minutes to cook, turning once.

9. Add a dot of butter or ghee to Naan when it is still hot.

10. Keep in a towel lined basket, so they stay soft and warm.


Why not try adding chopped garlic for garlic naan or sultanas and almonds for Peshawari naan for a change?

BLTC sandwich with homemade Pugliese bread by Dwight Stanford

BLTC sandwich with homemade Pugliese bread by Dwight Stanford

Classic, but simple, better with homegrown, but hey, you guys forced me. BLTC sandwich with homemade Pugliese bread.


Toast the bread both sides with a stovetop grill pan and after one side is toasted put on the cheese of your choice: I used Corno d’Abruzzo, Cook the pancetta, thinly sliced until crisp and add them then the tomatoes (hothouse tomatoes are a bit better with a pizzicato di sale) and the lettuce and mayonnaise for lubrication. Buono!



Pappa al Pomodoro submitted by Giselle Stafford

Pappa al Pomodoro submitted by Giselle Stafford

Another Tomato entry – This one is from Judy Witts Francini’s -Under a Tuscan Stove – Really really gorgeous! I copied her recipe from her blog and the photo is mine!

Pappa al Pomodoro

8 whole garlic cloves
1-3/4 pound can of plum tomatoes
1 pound loaf of stale bread, sliced (or unseasoned stuffing mix)
1/4 cup olive oil
1 leek, thinly sliced, only white part
6 cups water
1 bunch basil
Chilli pepper

The night before slice the bread and leave it out to get stale. (This does happen in Tuscany with our unsalted bread.) You can force the drying in a warm oven.

Sauté the whole garlic cloves and leek in olive oil with the chili pepper.
When the garlic has lightly browned and the leek is just getting golden, add the tomato sauce.
Season with salt and add half the basil leaves torn into tiny pieces.
Crush the tomatoes with the back of a wooden spoon and stir. Cook until the tomatoes fall apart.

Tear the bread into small pieces and put into the sauce.
The bread will soak up the sauce and get quite thick.
Add enough water to soften the bread and to make it liquidy.
Add the remaining basil and cook until the bread becomes a “mush”– PAPPA!

Read more:

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

I made this for my guests.  Sorry, but this one is from the internet, instead of inventing it.  But the picture is mine.
Banana/Citrus entry from Ascoli Piceno

Annette’s Bread Pudding Cake by Annette Banks

Annette’s Bread Pudding Cake

200g dry bread crumbs
100g nuts(almonds,walnuts,pinenuts……)
100g sultanas
75g chopped dried apricots
75g dried figs
1 tbsp cocoa powder
some chopped chocolate(optional)

425ml warm milk
75g sugar
1 large egg


Mix all the top dry ingredients together, then add the warm milk(or part milk and water).Add the sugar and egg(should not be too sloppy). Decorate with nuts. Grease or line a flan case and put in oven at 189 degrees for about 25/30 mins.

Mexican Flatbreads by Cheryl O’Bryan

Flatbread recipe
1 cup tepid water
2 Tablespoons Olive Oil
1 Teaspoon salt
2 Teaspoons honey
3 cups white bread flour
1 Teaspoon Yeast

(You will also need your favourite minced beef chilli recipe leftovers – approx 200g minced beef)

Place ingredients in to a bread maker and set the cycle to ‘dough.’ (Check which order you should put the ingredients in to your machine. My machine was in the order of recipe above.) When the dough is ready, transfer to a lightly floured surface and knead for 2 minutes. Divide the dough into 8 equal pieces and shape into balls. Roll each ball in to a circle approximately 30cm across. Make it as thin as possible. Reheat the chilli and then spread it thinly onto the dough leaving a 1.5cm edge all the way around. Transfer on to lightly floured trays and bake in a preheated oven at 200C/400F/Gas 6 for about 6 minutes until the edges just start to turn golden in places. Roll up and eat with your fingers! ENJOY!


Bread Pudding for the French Toast Lover by Amber

Bread Pudding for the French Toast lover
This recipe is adapted (but quite varied) from a poster named: andiesenji at

I really, really liked this and will definitely do this again. It was my first time making bread pudding, and it was well worth it! My photography skills just do not do it justice!! and the creme fraiche topping kept sliding off. HA!

8 med eggs
3 cups milk
1 cup cream
2/3 cup sugar + more for coating
4 tablespoons brown sugar + more for coating
2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
20-40 grates of fresh nutmeg (I only did 20 and it wasn’t enough.)
1/4 cup slivered almonds
Butter for frying and for coating pan.
8-9 cups of day old cinnamon raisin bread cubed into small croutons
1. Cube bread into small croutons.
2. Beat eggs, milk, cream and 2/3 cup of sugar, vanilla, sugar, and salt in a large mixing bowl until combined.
3. Butter 9 x 13 pan, add bread and cover with milk mixture.
4. Allow bread to soak for at least 30 minutes (at this point you can preheat your oven to 180 degrees.)
5. Sprinkle almond over top and bake for 45-60 minutes until cooked through, but still “wet.”
This is a valid dessert in and of itself so you can serve it as is.

To Make “French Toast,” refrigerate for 24 hours.
To serve,  slice pieces of “French toast” to the size of your liking and very lightly coat with sugar. (Maybe you can even skip this step, but I did not.) And brown in butter on both sides. Serve with your favorite sauce or even maple or golden syrup.
I made a whipped cream/crème fraiche mixture by whipping one small container each with a couple of spoonfuls of sugar and vanilla.
I also made a whiskey sauce I found on the internet, but found it completely unnecessary.