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:
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1 teaspoon active dry yeast
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1 tablespoon sugar
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⅔ cup warm water (like cooled bathwater)
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¼ cup whole-milk yogurt
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2 tablespoons olive oil
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2¼ cups all purpose flour, plus more for kneading
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¾ teaspoon baking soda
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¼ teaspoon baking powder
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1 teaspoon kosher salt
For the lamb topping:
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2 tablespoons olive oil, plus more for drizzling
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½ cup finely diced onion
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1 tablespoon tomato paste
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2 teaspoons ground cumin
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1 teaspoon ground cinnamon
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1 teaspoon sugar
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1 pound ground lamb
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¼ cup toasted pine nuts
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1 teaspoon kosher salt, plus more for seasoning
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Chopped fresh mint, for garnish
For the cauliflower topping:
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1 small head cauliflower, trimmed into florets
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4 tablespoons olive oil, plus more for drizzling
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1½ tablespoons kosher salt
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1 cup labneh yogurt, or thick Greek yogurt
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Drop or two of rose water (optional)
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⅓ cup toasted pistachios
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⅓ cup pomegranate seeds
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Chopped fresh mint, for garnish
Make the naan
Stir the yeast, sugar, and water together in a small bowl and let sit until foamy, about 10 minutes. (If it doesn’t foam, it’s dead; start over.) After 10 minutes, whisk in the yogurt and olive oil.
Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Add the yeast-yogurt mixture and knead directly in the bowl until the dough just comes together but remains sticky, about 2 minutes. Cover with plastic wrap and let sit in a warm, draft-free place until doubled in size, about 2 hours.
While the dough rests, prepare the lamb and cauliflower toppings.
Make the lamb topping
Heat the oil in a large skillet over medium heat. Add the onions and cook until translucent, 3–4 minutes. Add the tomato paste, cumin, cinnamon, and sugar and cook until fragrant, 1–2 minutes.
Add the lamb, pine nuts, and salt and cook until the lamb is tender and cooked through, 8–9 minutes. Season with additional salt if needed and cover to keep warm.
Make the cauliflower topping
Preheat the oven to 450°F. Toss the cauliflower with olive oil and salt in a large bowl, then arrange on a large sheet pan. Roast, stirring once, until lightly charred and cooked through, about 16–18 minutes.
While the cauliflower roasts, whisk together the labneh and rosewater in a bowl.
Bake the naan
Uncover the dough and transfer it to a clean, lightly floured surface. Divide into 4 equal pieces. Roll each piece into an 8 × 4-inch oval (or 6-inch rounds if preferred). Lightly dust the tops with flour and cover with a kitchen towel.
Heat a large cast-iron skillet over medium heat until fully hot, about 3 minutes. Cook the naan one at a time until bubbles form and charred spots appear, about 1 minute per side.
As each naan finishes cooking, place it in a large bowl lined with a clean kitchen towel and cover to keep warm.
Top and serve
For the lamb naan, spoon the lamb filling over the naan, drizzle with olive oil, and garnish with mint.
For the cauliflower naan, spread labneh on the bread and top with roasted cauliflower, pomegranate seeds, and toasted pistachios. Drizzle with olive oil, garnish with mint, and serve immediately.
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