Harvest Naan Bread Recipe

Make the dough

In a large bowl, whisk together the flour, instant yeast, sugar and salt. Stir in the plain yogurt, warm water and 1 tablespoon olive oil until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). The dough should be soft, slightly tacky but not sticky.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil. Place the dough in the bowl, cover with plastic wrap or a damp towel and let rise in a warm place for 45–60 minutes until doubled in size.

Shape and cook

Punch down the dough and divide into 6 equal pieces (about 80–90 g each for 6 naan). Roll each piece into a ball and let rest 10 minutes. Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot. On a lightly floured surface, roll each ball into an oval about 7–8 inches long and 1/8–1/4 inch thick. Brush lightly with melted butter or ghee on one side and place buttered side down in the hot skillet. Cook 1–2 minutes until bubbles form and underside is golden brown. Brush the top with butter, flip and cook another 1 minute until cooked through and lightly charred. Keep warm wrapped in a towel while cooking remaining naans.

Char the eggplant: Pierce the eggplant a few times with a fork. For a smoky flavor, char over an open gas flame, grill, or under a broiler set to high. Turn frequently until the skin is deeply blistered and the flesh collapses, about 12–18 minutes total (if using broiler, place on a sheet pan and rotate every 4–5 minutes).

Steam and peel: Transfer the hot eggplant to a bowl, cover tightly with plastic wrap or a lid and let steam for 10 minutes—this loosens the skin. Peel away the skin and discard; drain any excess liquid and place the flesh in a colander for a few minutes to remove excess moisture.

Season and mash: Chop or roughly mash the eggplant flesh and transfer to a bowl. Stir in 1 tablespoon olive oil, smoked paprika, kosher salt, black pepper and 1 tablespoon lemon juice. Taste and adjust seasoning. Keep warm or refrigerate briefly if preparing ahead.

Blend hummus: In a food processor combine drained chickpeas, roasted red peppers, tahini, lemon juice, whole garlic clove, ground cumin, 2 tablespoons extra-virgin olive oil and kosher salt. Process until smooth, stopping to scrape down the bowl as needed.

Adjust texture and seasoning: With the processor running, add the reserved chickpea liquid (or water) 1 tablespoon at a time until you reach a creamy spreadable consistency (about 2 tablespoons). Taste and add more salt or lemon if desired. Transfer to a serving bowl and drizzle with 1 teaspoon olive oil and a sprinkle of smoked paprika for garnish.

Prepare cucumber: If cucumbers are watery, seed and finely dice them and lay on a paper towel for 5 minutes to drain excess moisture. Pat dry.

Mix yogurt sauce: In a small bowl combine Greek yogurt, diced cucumber, minced garlic, chopped dill (or mint), lemon zest, lemon juice, 1 teaspoon olive oil, salt and pepper. Stir until combined and chill briefly if time allows to let flavors meld.

Plate the components: On a serving platter or individual plates, spread a generous spoonful (about 2–3 tablespoons) of red pepper hummus as a base. Spoon smoky eggplant (about 2–3 tablespoons) alongside or partially over the hummus in a ribbon or dollop. Add a dollop (about 1–2 tablespoons) of cucumber yogurt.

Finish and serve: Arrange warm naan alongside or cut into wedges. Sprinkle chopped parsley or cilantro and toasted sesame seeds over the hummus and eggplant. Drizzle a little chili oil or sprinkle Aleppo pepper if using. Serve immediately so naan stays warm; remaining components can be refrigerated up to 2–3 days (store hummus and yogurt separately).