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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