No ordinary process

No ordinary naan bread calls for an extraordinary production process, so we've developed our own unique artisan sourdough recipe. This live cultured sourdough – our ‘starter’ – combined with a long fermentation period, is at the heart of our process. ‘Feeding’ the starter, creating a ‘mother dough’ then a ‘mature sour’ and eventually our final dough takes a little longer to be ready. But we’re in no hurry.

This patient process improves both flavour and texture, and because we don’t need to use raising agents we create a more natural product. We add natural yoghurt for a light and airy texture, pure butter ghee for colour and taste, and toasted Kalonji and cumin seeds for a nutty flavour. That’s what makes our lightest, bubbliest naan bread so special.