Naan, Yogurt And Salad Recipe

Activate yeast and mix wet ingredients

In a small bowl combine warm water (about 100–110°F / 38–43°C) and sugar, sprinkle the instant yeast over top and let sit 5–7 minutes until foamy. In a large mixing bowl whisk together the yogurt, 2 tablespoons olive oil and the foamy yeast mixture.

Combine dry ingredients

In a separate bowl whisk the flour, baking powder and 1 teaspoon salt until evenly combined.

Form dough

Add the dry ingredients to the wet in two additions, mixing with a wooden spoon or dough hook on low speed until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, add water 1 teaspoon at a time.

First rise (short)

Shape dough into a ball, oil the mixing bowl lightly, place dough back in bowl and turn once to coat. Cover with plastic wrap or a damp towel and let rest in a warm spot for 30–45 minutes — the dough will puff slightly but need not double.

Divide and shape

Punch down the dough and divide into 8 equal pieces (for medium naan) or 6 for larger. Shape each piece into a smooth ball and let rest, covered, 10 minutes to relax the gluten.

Roll and top

On a lightly floured surface roll each ball into an oval or teardrop about 1/8–1/4 inch (3–6 mm) thick. If using garlic and chopped cilantro, mix minced garlic with a little melted butter and brush lightly on the rolled naan before cooking (or reserve for after cooking).

Cook the naan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (a few drops of water should sizzle and evaporate). Brush the pan lightly with oil. Place one naan in the dry hot pan and cook 1–2 minutes until bubbles form and the underside is golden brown with charred spots. Flip and cook another 30–60 seconds until cooked through and spotted. Repeat, adding a small amount of oil if pan becomes dry.

Finish

Brush each hot naan with melted butter or ghee and sprinkle with chopped cilantro if using. Keep wrapped in a clean towel to stay warm while cooking remaining naans.

Prepare cucumber

Peel, halve and seed the cucumber if watery, then grate or finely dice. Place grated cucumber in a fine mesh sieve or clean towel and press to remove excess moisture. This prevents the sauce from becoming thin.

Mix sauce

In a bowl combine 2 cups yogurt, drained cucumber, 1 minced garlic clove, 1 tablespoon chopped dill or mint, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir until smooth and taste; adjust salt or lemon as needed.

Chill

Cover and refrigerate at least 30 minutes to allow flavors to meld. Bring to room temperature briefly before serving if desired.

Assemble vegetables

In a large bowl combine 6 cups mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion.

Dress salad

In a small jar or bowl whisk together 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over the salad and toss gently to combine.

Finish and serve

Taste and adjust seasoning. Scatter optional crumbled feta over the top if using. Serve immediately alongside warm naan and chilled yogurt sauce.