Quick breads gained popularity in the 1800s thanks to the advent of chemical leavening agents such as baking soda and baking powder. Unlike yeast, which was traditionally used to bake both breads ...

Quick breads are the rockstars of the baking world. There is none of that waiting around for hours watching dough rise. These beauties come together in a flash, yet deliver fantastic flavor.

Reduce the heat and simmer for 10–15 minutes. Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt ...