Make this Indian dish from home!
SKILLET NAAN BREAD WITH CUCUMBER RELISH
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)
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)
In a large bowl, add the warm water and honey, stir to combine. Add the yeast, let sit until foamy, about 10 minutes. Add the flour, yogurt, oil and salt. 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.
Transfer dough onto a floured work surface, divide equally into 10 balls. Using a rolling pin, roll out 1 ball at a time to 6-inches in diameter and 1/4- inch thick. Set aside until ready to use.
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. Flip dough, cook until bubbles form, about 30 seconds. Lower the heat and cover with lid and cook for 1 minute more. Remove to a plate and brush with melted butter.
For the Cucumber Relish: in a small sauce pot over medium heat, add mustard seed, toast until fragrant. Add the rice wine vinegar and sugar and bring to a boil. Remove from heat and allow to cool.
In a large bowl, add the grated cucumber, mint, and scallions, season with Kosher salt and mix to combine. Add the mustard seed and vinegar mixture and toss to evenly coat. Serve with cooked naan.
Tip: use pizza dough to make naan!