Grilled Naan with Peak-Season Tomatoes

Don't be scared of yeast. View this email in your browser | Manage newsletter preferences Grilled Naan With Tomatoes Snatch up summer’s big juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. “Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and get smeared on the naan during grilling," she writes. “Meanwhile, big tomato wedges are tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.” P.S. If you don't have a grill, you can make this using your broiler. Grocery List: Flour 3⅔ cups (416 g) Kosher Salt 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton Sugar 1 Tbsp. plus 1 tsp. Active Dry Yeast 1 ¼-oz. envelope (about 2¼ tsp.) Plain Whole-Milk Greek Yogurt 2 cups Ghee or Unsalted Butter 3 Tbsp. plus ½ cup Large Tomatoes 5 (2½–3 lb.) Garlic Cloves 2 Lime or Lemon Juice 1 Tbsp. Mustard Seeds 1 tsp. Coriander Seeds 1 tsp. Nigella Seeds 1 Tbsp. https://docs.google.com/document/d/1mprHpwlImqqSJYCPrKCJBUYzYgYgTiwgS6pB-jK8ih4/edit?usp=sharing