Family Meal For 6 Recipe

Activate yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), warm milk, sugar and instant yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, your yeast may be inactive—start again with fresh yeast.

Make dough

In a large mixing bowl whisk together flour, salt and baking powder. Make a well in the center and add the yogurt, oil and the foamy yeast mixture. Stir with a wooden spoon or use a stand mixer with dough hook until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or knead 4–5 minutes on medium speed in a stand mixer). Dough should be soft but not sticky; add up to 1–2 tbs flour if excessively sticky.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm draft-free spot for 1 to 1¼ hours until roughly doubled in size.

Divide and rest

Punch down the dough gently and divide into 6 equal pieces (about 90–100 g each). Roll each into a ball, then cover and let rest 10–20 minutes to relax the gluten—this makes rolling easier.

Shape naans

On a lightly floured surface, roll each ball into an oval or tear-drop shape about 7–9 inches long and 1/8–1/4 inch thick. If making garlic naan, sprinkle minced garlic evenly on the flattened dough and press lightly so it sticks.

Cook (stovetop method)

Heat a heavy skillet or cast-iron pan over medium-high until very hot (about 2–3 minutes). Place one naan in the dry skillet; you should hear a sizzle. Cook 1–2 minutes until bubbles form and bottom has golden brown spots. Flip and cook the second side 45–60 seconds until charred spots appear. If desired, press the naan with a spatula to encourage even cooking. Remove to a plate and immediately brush with melted butter or ghee and sprinkle with chopped cilantro.

Alternate oven/tandoor method

If using a very hot oven with a pizza stone or broiler, preheat to 500°F (260°C) with the stone inside. Place stretched naan directly on the preheated stone or on a baking sheet under the broiler and cook 2–4 minutes until puffed and charred in spots. Watch carefully to avoid burning. Brush with butter when done.

Keep warm

Stack cooked naans in a clean kitchen towel or insulated container to keep soft while finishing the batch. Reheat briefly in a hot pan or oven if needed before serving.

Prepare cucumber

Peel, seed (if watery) and finely dice the cucumber. For a drier raita, sprinkle cucumber with 1/2 tsp salt, let sit 5–10 minutes, then squeeze out excess liquid and pat dry.

Mix sauce

In a medium bowl whisk the yogurt until smooth. Stir in the diced cucumber, chopped mint, ground cumin, salt, black pepper, lemon juice and optional chili powder or paprika. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld.

Finish

Transfer to a serving bowl, drizzle a little olive oil or sprinkle extra cumin on top if desired. Keep refrigerated until serving.

Prepare vegetables

Wash and spin-dry the salad greens. Slice cucumbers, dice tomatoes, and thinly slice the red onion. Chop the cilantro or parsley.

Dress salad

In a small bowl or jar combine olive oil, lemon juice or vinegar, salt and black pepper. Whisk or shake to emulsify.

Assemble

In a large bowl combine the greens, tomatoes, cucumber, red onion and chopped herbs. Pour dressing over the salad and toss gently to coat evenly. Sprinkle optional crumbled feta or toasted nuts on top and serve immediately.