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
- ⅔
cup warm water (like cooled bathwater)
- ¼
cup whole-milk yogurt
- 2
tablespoons olive oil
- 2¼
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
- 1½
tablespoons kosher salt
- 1
cup labneh yogurt, or thick Greek yogurt
Drop or two of rose water (optional)
- ⅓
cup toasted pistachios
- ⅓
cup pomegranate seeds
Chopped fresh mint, for garnish
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