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Naan Flatbread Two Ways

SERVES: 3 to 4 PREP: 45 minutes TOTAL TIME: 2 1/2 hours
Naan Flatbread Two Ways

Naan Flatbread Two Ways

SERVES: 3 to 4 PREP: 45 minutes TOTAL TIME: 2 1/2 hours

One flatbread, endless possibilities.

I’ve long had a thing for naan, which is one of the softest, most delicious breads I’ve ever had (I think the yogurt helps make it fluffy and have a delicious flavor). Naan is also really fun to make – you slap the bread into a hot pan and within 2 minutes you’ve got a puffy, slightly blackened base for a zillion toppings, in this case a pomegranate-studded cauli carpet and a super savory lamb one filled with pine nuts, mint, and lots of other good things. Note for the labneh under the cauliflower: Rosewater (this is the one we used) can go from slightly floral to feeling like you’re washing your mouth out with a bar of rose-scented soap. Start with 2 drops and work up from there.

For the naan bread:

  • 1 teaspoon active dry yeast

  • 1 tablespoon sugar

  • cup warm water (like cooled bathwater)

  • ¼ cup whole-milk yogurt

  • 2 tablespoons olive oil

  • cups all purpose flour, plus more for kneading

  • ¾ teaspoon baking soda

  • ¼ teaspoon baking powder

  • 1 teaspoon kosher salt

For the lamb topping:

  • 2 tablespoons olive oil, plus more for drizzling

  • ½ cup finely diced onion

  • 1 tablespoon tomato paste

  • 2 teaspoons ground cumin

  • 1 teaspoon ground cinnamon

  • 1 teaspoon sugar

  • 1 pound ground lamb

  • ¼ cup toasted pine nuts

  • 1 teaspoon kosher salt, plus more for seasoning

  • Chopped fresh mint, for garnish

For the cauliflower topping:

  • 1 small head cauliflower, trimmed into florets

  • 4 tablespoons olive oil, plus more for drizzling

  • tablespoons kosher salt

  • 1 cup labneh yogurt, or thick Greek yogurt

  • Drop or two of rose water (optional)

  • cup toasted pistachios

  • cup pomegranate seeds

  • Chopped fresh mint, for garnish

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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread....

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