Categories: The Lighter Side of Life
Ingredients
- NAAN
- 1 cup water (heated to 145ºF)
- 1 tablespoon honey
- 1 package active dry yeast (0.25 ounces)
- 4 cups all-purpose flour (sifted)
- 1/2 cup plain yogurt (full fat)
- 2 teaspoons olive oil
- 1 teaspoon Kosher salt
- melted butter (for brushing)
- CUCUMBER RELISH
- 1 tablespoon mustard seeds
- 3/4 cup rice wine vinegar
- 1 tablespoon sugar
- 2 medium English cucumbers (grated)
- 1/2 bunch mint (chopped)
- 4 scallions (chopped)
- Kosher salt (to taste)
Directions
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In a large bowl, add the warm water and honey, stir to combine.
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Add the yeast, let sit until foamy, about 10 minutes.
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Add the flour, yogurt, oil and salt.
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Using your hands, knead dough until smooth. Cover the dough with a damp towel and let rest in a warm, draft-free area, until it has doubled in size, about an hour.
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Transfer dough onto a floured work surface, divide equally into 10 balls.
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Using a rolling pin, roll out 1 ball at a time to 6-inches in diameter and 1/4- inch thick.
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Set aside until ready to use.
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In a medium cast iron skillet over medium-high heat, add one piece of rolled out dough, sear on one side, until bubbles form on the top, about 45 seconds.
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Flip dough, cook until bubbles form, about 30 seconds.
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Lower the heat and cover with lid and cook for 1 minute more.
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Remove to a plate and brush with melted butter.
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For the Cucumber Relish:
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In a small sauce pot over medium heat, add mustard seed, toast until fragrant.
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Add the rice wine vinegar and sugar.
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Bring to a boil.
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Remove from heat.
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Allow to cool.
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In a large bowl, add the grated cucumber, mint, and scallions, season with Kosher salt.
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Mix to combine.
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Add the mustard seed and vinegar mixture.
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Toss to evenly coat.
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Serve with cooked naan.