Homemade Naan + Harissa Yogurt Sauce
Making homemade bread is dangerous.
In fact the following recipe should come with a warning label. Do not make this while you are home alone because you are almost guaranteed to eat 6 large pieces of Naan all by yourself. Beware. Be advised. It’s bound it happen.
I’ve never made Naan before. Whaaaat? Clearly I ditched that day of culinary school. Meh, it happens. So when I decided that I’d like to try my hand at making some Naan, I did some research. After compiling a few recipes from trusted sources across the web, I create my own little recipe that fits right into my style. It’s seriously big time flavor, easy, delicious, and the Harissa Yogurt Sauce is sassy to boot. You can pump things up even more by making the yogurt sauce extra spicy. I vote for somewhere in the middle, but do what makes you happy. Also, I made life easier and bought some harissa sauce from Whole Foods. If you’ve got a few extra minutes on hand, you could try making your own if that’s how ya wanna roll. Up to you.
I take my vows very seriously. Like that one time I got married and vowed to let my husband watch the Lakers even if Sons of Anarchy was on. Check. So when I say that I’m now vowing to make homemade Naan on a regular basis and for each and every house guest that comes over, I mean it. Unless of course you don’t like homemade bread, then that’s a whole different story. And I’ll start to question our friendship. Even if you’re gluten free, I’ll figure out a way to make it for ya eventually.
Anyways, it’s quite simple. And homemade bread, Naan in particular, is good for your soul. It’s also good for you when you consume an entire batch of this by yourself. When no one is home. If no one saw you ate it, did it really happen? I don’t think those calories count.
And you should make it. Here ya go…
Homemade Naan with Harissa Yogurt Sauce
- 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
- 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 oval shape. It should be 8 to 9-inches long, 4-inches wide at its widest point and 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 a bit 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.
Adapted from Food Network
- 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
- Whisk all of the ingredients in medium bowl. Season to taste with the kosher salt.
- Refrigerate until ready to use.