Homemade Naan With Harissa Yogurt Sauce
This homemade naan recipe will transport your taste buds to the streets of India with its soft and pillowy texture. The dough is made with a combination of simple ingredients like flour, yogurt, and olive oil, and is left to rise for several hours to develop its unique flavor. Cooked in a hot cast-iron skillet, each naan is blistered and slightly charred, perfect for slathering with melted butter and a sprinkle of kosher salt. Enjoy these delicious flatbreads warm from the skillet as a side to your favorite curry or grilled meats.
— Constant Cookbook
Ingredients
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour, plus more for rolling, see Cook's Note*
- 1 1/2 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- Melted butter for slathering on the finished naans
- Kosher salt for sprinkling on the finished naans
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon parsley, finely chopped
- 1/2 tablespoon fresh lemon juice
- 3 teaspoons harissa sauce
- 1 garlic clove, finely chopped
- Kosher salt to taste
Instructions
- In a large glass, dissolve the yeast and 1 teaspoon of sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
- Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
- Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. As soon as it comes together, stop kneading, it should feel a bit sticky. Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 3 hours.
- After 3 hours, assemble 2 bowls, one with extra flour, and one with water. The dough will still be sticky. Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
- Shape the naan. Using a rolling pin, roll each piece of dough into a circle. It should be about 1/4-inch thick. Repeat this method with the rest of the dough.
- Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
- Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
- After about 1 minute, flip the naan. It should be blistered and somewhat blackened, and cover the skillet with the lid and cook for about 1 minute more.
- Remove the naan from the skillet, brush with copious amounts of butter and sprinkle with a little kosher salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
Nutrition
- Calories: 449 kcal
- Carbohydrate Content: 51 g
- Protein Content: 9 g
- Fat Content: 23 g
- Saturated Fat Content: 11 g
- Trans Fat Content: 1 g
- Cholesterol Content: 41 mg
- Sodium Content: 1014 mg
- Fiber Content: 2 g
- Sugar Content: 3 g
- Unsaturated Fat Content: 11 g
- Serving Size: 1 serving
Comments
No comments found.