Tomato Sauce Naan
Traditional naan bread originates from India, but this recipe puts a Mediterranean twist on it: filled with a spiced tomato sauce. This flavor combination blends Eastern techniques with Western flavors. As the tomato sauce starts to warm inside the dough, the aromas of garlic and oregano almost immediately fill the kitchen – promising an extraordinary taste experience. Tip: don't put too much sauce in the filling, so the dough doesn't get soggy and can bake properly. The skillet should be hot, but not too hot, so the bottom doesn't burn before it's cooked through. This naan is a perfect choice alongside a Mediterranean lunch, as an appetizer, or even as a snack – especially when served with fresh basil oil or a yogurt dip.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the tomato paste with the minced garlic and oregano. This will be the spiced tomato sauce filling.
2
In a large mixing bowl, whisk together the flour, active dry yeast, sugar, and salt. This is your dry base.
3
Add the yogurt, lukewarm water, and olive oil. Mix to combine, then knead until a smooth, elastic dough forms.
4
Knead for 10 minutes until the dough is uniform and smooth. If sticky, add a little flour.
5
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
6
Divide the risen dough into 6 equal portions. Shape them into balls, then roll each into an oval shape.
7
Spoon a portion of the tomato sauce onto one half of the rolled-out naan, fold the other half over, and gently press down. Slightly roll it out again.
8
Heat a skillet over medium-high heat. Cook the naans for 1-2 minutes per side, until brown spots appear and the dough slightly puffs up.
9
While still hot, brush with melted butter to keep the dough soft and flavorful.
10
Serve fresh and warm – it's delicious on its own, but also excellent with dips or a salad.
