On Sunday I did a cooking insert on the Indian Culture show Mela on SABC3. I met Zakeeya Patel who is just awesomely down to earth. She even fixed my make-up. While chatting away we prepared my uncle Aleem’s recipe for Haleem, a Ramadaan favourite. We also prepared a baked naan which I haven’t featured before on the blog.
Watch the Mela insert here.
This naan is very popular in Cape Town, with it’s aromatic fennel flavour it’s the perfect accompaniment to a warming bowl of haleem. It’s delicious just spread with butter and dunked into your tea as well. And when it’s a day or 2 old, it’s makes the best flavoured toast.
The recipe I’m sharing will make 4 loaves but I usually just halve the quantities and make 2. I use the same amount of yeast though so it just speeds up the rising time.
Enjoy and be careful of getting addicted. I know I already am. 🙈
1 ¼ cup milk luke warm
Add together dry ingredients. Beat eggs. Melt butter and combine with water milk and oil.