Tahila’s Durban Naan Bread

Recipe by: Tahila
See more of Tahila’s creations: instagram.com/tahila.daisy

Tahila's Durban Naan Bread


110g Milk
120g Amasi
50g butter, melted
320g Flour
7g Yeast
1/2tsp RBP
1tsp Salt
2tsp fennel, toasted and crushed
Extra: 1 egg for egg wash, 50g Butter for Brushing, Poppy seeds for topping

  1. Sift your dry ingredients into a mixing bowl, Combine your wet ingredients separately.
    Note: everything must be room temperature or luke warm if you wish to speed up the process.
  2. Make a well in the center of your dry ingredients and pour in the wet. Mix until all is incorporated.
  3. Tip it onto the counter and knead until smooth. Place in an oiled bowl, cover with a dish towel and set aside in a warm place for 1 hour, or until doubled in size.
  4. Knock down your dough and divide into 8 equal pieces. Place them neatly in an 8-inch round baking tin, cover with clingwrap and set aside until doubled in size. About 30 minutes.
  5. Once doubled, brush with egg wash and sprinkle with sesame seeds. Bake in the oven at 190°C for 20-35 minutes, or until golden and sounds hollow when you tap it.
  6. Remove the bread from the oven. Melt butter and brush it over while the bread is hot! Game changer. Flip out of your tin and serve.

Lamb Neck Curry

4 pieces lamb neck
1 medium onion, chopped
2 tomatoes, blended
4 cloves garlic, minced
1tbsp Durban Masala
2tsp garam masala
1tsp Ground cumin
1tsp Ground coriander
1tsp Yellow Mustard seeds
1tsp Cumin seeds
2tsp Salt
1/2cup Beef Stock
2 potatoes, peeled and cubed

  1. In a pressure cooker on the Sauté setting, fry your chopped onions in oil and butter until golden.
  2. Add in the chopped garlic, mustard seeds and cumin seeds.
  3. Once your garlic is toasted, add in your dry spices and mix around for one minute until fragrant.
  4. Add in blended tomatoes and Beef Stock.
  5. Add your lamb into the pressure cooker and seal the lid. Turn off the sauté setting. Using the manual setting, set your pressure cooker to cook on HIGH pressure for 45 minutes.
  6. Release the pressure after 45 minutes, open it up an add in your potatoes.
  7. Seal the pressure cooker again. Using the manual setting, set your pressure cooker to HIGH for 10 minutes.
  8. Release the pressure and give your curry a stir. If you wish to thicken the gravy, then turn it back onto the sauté setting until it reaches your desired thickness.
  9. Serve hot with fresh coriander


500ml Amasi
2’5ml salt

  1. Place the amasi into a cheesecloth that is placed inside a sieve. Allow it sit overnight to drain out all the liquid.

    Mix in Dukkha or flavorings of choice before serving


1tsp Coriander Seeds
1tsp Cumin Seeds
1tbsp White Sesame Seeds
1/4cup Chopped almonds

  1. Place all of the above ingredients into a dry and hot frying. Toast them until they’re fragrant and golden.
  2. Grind in a pestle and mortar then sprinkle for garnishing or use to flavour Izaqheque.

Homemade Saffron and Sumac Butter

500ml Fresh Cream
1/4tsp Salt
1/4tsp Sumac
6 threads saffron

  1. Place cream into Kitchenaid stand mixer and whisk until the cream splits and you have yellow solids, which is your butter.
  2. Strain the butter through a muslin cloth to get rid of the whey. Rinse the butter in ice water and squeeze again.
  3. Once your butter is at room temperature you can mix in your seasonings.
  4. Serve with hot bread

See more traditional bread recipes: