for 4 people

Dough

350 g	half-white flour
1 ½ tsp	salt
1 ½ tsp	dry yeast
1 ½ dl	water
80 g	plain yoghurt
1 tbsp	olive oil
1 tsp	liquid honey

Squash

800 g	squash (e.g. Hokkaido), cut into slices approx. 2 cm thick
2	red onions, thinly sliced
1 tbsp	olive oil
½ tsp	salt
2	garlic cloves

Yoghurt dressing

100 g	plain yoghurt
1 tbsp	olive oil
1	organic lemon, grated zest and 2 tbsp of juice
½ tsp	Za'atar (spice mix)
¼ tsp	salt
50 g	salted, roasted pistachios
50 g	pomegranate seeds

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water, yoghurt, oil and honey, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Shape

Divide the dough into 8 portions, shape into balls, roll out thinly on a lightly floured surface.

Cook the naan

Fry the naans in a non-stick frying pan over a medium heat for approx. 2 mins. on each side.

Squash

Mix the squash, onions, oil and salt in a bowl, spread on a baking tray lined with baking paper along with the garlic.

Roast the squash

Approx. 25 mins. in the upper half of an oven preheated to 220 °C. Remove.

Yoghurt dressing

Combine the yoghurt with all the other ingredients up to and including the salt. Squeeze the garlic out of its skin, mash with a fork, mix in. Spread the yoghurt and squash on top of the naans. Sprinkle with the pistachios and pomegranate seeds.

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