Naan Bread with Squash and Tahini Dip

Handmade naan bread served alongside a creamy, roasted butternut squash and tahini dip with mint and pomegranate molasses.

Vegetarian Healthy Bread Middle Eastern Dip Indian Influence

Estimated Nutrition

Calories

456.1

kcal / serving

1824.5 kcal total

Carbs

56.1g

per serving

224.2 g total

Fat

22.1g

per serving

88.4 g total

Protein

10.5g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

0.5

tsp

Baking Powder

CondimentsSauces

Tahini

Sesame paste

tsp

Hot Pepper Sauce

To taste

tbsp

Pomegranate Molasses

Dairy

125

Milk

Greek-Style Yoghurt

tbsp

Butter

Melted, for brushing

Fruits

piece

Lemon Juice

Juice only

GrainsCereals

225

Plain Flour

Sifted

NutsSeeds

pinch

Salt

tbsp

Mint

Chopped fresh leaves

tsp

Sesame Seeds

For garnish

OilsFats

tbsp

Vegetable Oil

Vegetables

300

Butternut Squash

Roasted

Method

Sift the dry naan ingredients into a large bowl and mix well.

Combine the milk and vegetable oil, then stir into the dry ingredients.

Knead the dough on a clean surface for 6 to 8 minutes.

Place dough in a bowl, cover with a damp towel, and rest in a warm place for 15 minutes.

Mix all dip ingredients in a bowl and garnish with sesame seeds.

Divide the dough into 4 to 6 pieces and roll into flat circles on a floured surface.

Rub the dough with oil and fry in a heavy pan for 1 to 2 minutes per side.

Brush the warm bread with melted butter and serve with the dip.