Naan Bread with Squash and Tahini Dip

On Saturday, June 22nd, 2013

Hot and cool flavours make this dip so moreish. Perfect as the start to an Indian meal.

  • Less than 30 mins preparation time

  • Less than 10 mins cooking time

  • Serves 4-6


For the naan bread
  • 225g/8oz plain flour
  • 2 tsp caster sugar
  • pinch salt
  • ½ tsp baking powder
  • 125ml/4½fl oz milk
  • 2 tbsp vegetable oil
For the dip
  • 300g/10½oz roasted butternut squash
  • 50g/2oz tahini
  • 1 lemon, juice only
  • 75g/2½oz Greek-style yoghurt
  • 1 tbsp chopped fresh mint
  • 1 tsp hot pepper sauce
  • 1 tbsp pomegranate molasses
  • sesame seeds
To serve
  • 1 tbsp butter, melted

Preparation method

  1. For the naan bread, sift together all the dry ingredients in a bowl and mix until well combined.
  2. Mix the milk and vegetable oil in a jug and pour into the dry ingredients. Combine the mixture and knead on a clean work surface for 6–8 minutes.
  3. Place the dough into a bowl, cover with a damp tea towel and leave in a warm place for 15 minutes.
  4. Meanwhile for the dip, place all the ingredients in a bowl and mix until well combined. Garnish with sesame seeds and set to one side while you make the naan breads.
  5. Divide the dough into 4-6 balls and roll them out on a floured work surface into circles..
  6. Rub the dough circles with oil and place into a heavy-based frying pan over a medium heat for for 1–2 minutes on each side. (You may need to do this in batches.)
  7. Brush the bread with melted butter and serve immediately with the squash and tahini dip.
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