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

One flatbread, endless possibilities.

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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