The days are getting shorter and colder. It is a blessing when the Sun comes up and embraces the frostbitten world with its warmth. Everything becomes alive and active.

 A group of Black-headed Jays flock the birdbath every day several times. Some drink water and some plunge into the cold water and bathe. More birds join the group and all vie to get into the water. A little later our dog scampers down from the field above and scares them away. An activity it loves so much. And the birds seem undeterred. 

As the dog retreats, the noisy Jays return to the birdbath. This game carries on the whole day and is so much fun to watch.

Cold winter days ask for simple and comforting meals. Sourdough infused dough for Naan is rising in the gentle warmth of the Sun while Matar Panner (Peas and cottage cheese curry) is being prepared in the kitchen. A generous amount of green coriander adds so much taste and flavour to the curry. 

 The Naans made with sourdough discard are digestible and nutritious than the regular yeasted Naans.

Generously apply ghee and sprinkle nigella seeds and chopped fresh green coriander before serving.

You may also sprinkle nigella seeds while rolling out the dough so that the seeds get pressed into the dough.

Whole Wheat Sourdough Naan


  • 1 cup 100% hydration sourdough starter discard
  • 2 cups whole wheat flour
  • 1 teaspoon sugar
  • 1 pinch salt
  • 1 teaspoon baking powder
  • ½ - ¾ cup warm milk
  • 3 tablespoons thick yoghurt
  • 2 tablespoons nigella seeds or black sesame seeds
  • Clarified butter (ghee) or butter to brush on naans
  • Chopped green coriander


  1. In a large bowl mix together the discard, ½  cup milk and yoghurt. Add sugar. Mix until smooth.
  2. In another deep bowl, mix flour, baking powder and salt. Add the dry ingredients to wet ingredients and combine to form a  shaggy and sticky dough. Add more milk if the dough feels hard and dry.
  3. Cover and keep the dough in a warm place to rise for 2-3 hours. It will take less time in a warm environment and it will take longer in cold environment. The dough should increase in volume and be a little puffy.
  4. Remove the dough onto a lightly floured counter. Knead for 2-3 minutes until smooth.
  5. Preheat a heavy cast-iron skillet or griddle over medium heat. Divide dough into 8-12 pieces.
  6. Roll out each piece into an oblong naan.
  7.  Place on the griddle. Cook for a minute. When the bubbles appear on the surface, flip it over, apply some ghee and place on the griddle ghee side down. Apply ghee on the other side that is on top. Slightly press with a flat ladle and cook till both the sides get lovely brown spots.
  8. Brush some more ghee, sprinkle nigella seeds and chopped coriander and serve hot.

Fatayer are Middle-Eastern savoury pies that can be stuffed with all sorts of fillings. Fatayer is usually triangular or boat-shaped. These pies are the perfect appetizer, mezze and finger food.

There is a thin film of fog lurking in the air. The air is cold and vaporous.  A group of white-throated Laughing Thrush is all over the walnut tree. Some hopping from branch to branch while some preening each other.  The Himalayas melt into clouds and disappear as evening approaches.

On a pear tree, a Verditor Flycatcher swoops down and returns to its perch with an insect. 

The temperature drops further and the stones get wet and slippery due to dew that makes everything around watery, cold and clammy. Our dog is curled up upon a mound of dry leaves that gives it some relief from the cold ground below.

We are all bunched up in our dining room. The fire crackles in the room and makes it warm and cosy. Our dinner is tomato soup and double cheese fatayers. Fatayers were baked in the day. Such light and sumptuous dinner is loved by all.

Fatayer are Middle-Eastern savoury pies that can be stuffed with all sorts of fillings. Savoury fillings like spinach, meat or cheese are the most popular. Fatayer is usually triangular or boat-shaped. These pies are the perfect appetizer, mezze and finger food.

We made Fatayers with all that could be found in the pantry. A block of cottage cheese, two onions, a bowl of fresh seasonal peas and four tablespoons of cheese spread.

We added some pepper and homemade herb seasoning.  Feel free to use prepare a
stuffing of choice.

 Double Cheese Fatayers



  • 200 grams cottage cheese
  • 2 onions
  • 1 bowl fresh peas
  • 4 tablespoons cheese spread or grated cheddar cheese
  • 4 tablespoons oil
  • Salt and pepper to taste


  • 3 cups all-purpose flour/ whole wheat flour / or, 50% all-purpose flour 50% whole wheat flour
  • 1 ½ teaspoon instant dry yeast
  • 1 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 tablespoon unrefined sugar
  • 1 cup warm milk

Other ingredients

  • 4 tablespoons white sesame seeds
  • 1 egg for egg wash (optional)


For the Stuffing

  1. Heat oil in a thick bottom wok. Add onions. Fry until translucent.
  2. Add peas and salt. Cover and cook till peas are tender and cooked.
  3. Add grated cottage cheese to the wok. Add salt to taste. Add pepper.
  4. Add cheese spread/grated cheddar cheese.

For the Dough

  1. In a large bowl,  stir milk and sugar. Add yeast. Cover and keep for 10 minutes. It will turn frothy.
  2. Take flour in a large bowl. Take flour, salt, oil and add yeast milk mix.
  3. Knead for 8-10 minutes. From a shaggy mass, it will become a smooth and stretchy dough.
  4. Transfer dough to an oiled bowl. Turn around once so that it is evenly coated with oil. Cover and keep in a warm place for 45 minutes or until almost double.
  5. Now form 2 inch round balls from the dough. You should get at least two dozen balls. Cover and keep to rise for 30 minutes.
  6. Preheat oven to 190 degrees C.
  7. Roll out the dough to a 5-inch circle. Place about two tablespoons of the stuffing in the centre. Bring two sides together and pinch to close. Bring the third side up so that it looks like a triangle and pinch to close well. Arrange on the baking tray. 
  8. To make egg wash, beat an egg in a bowl.
  9. Brush the top with egg wash or milk wash. Sprinkle sesame seeds.
  10. Bake for 10-15 minutes or until golden all over.
  11. Serve warm 

Linking to #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Bread Bakers logo

 This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu.

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