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Red Pepper & Walnut Dip with Naan Bread

a bold, vibrant red pepper and walnut dip with fresh naan bread

serves: 4-6

Scale

Ingredients

Naan Bread

Red Pepper & Walnut Dip (Muhammara)

Garnishes

Instructions

Naan Bread

  1. Whisk together the warm water, dry active yeast, and sugar in a large bowl until the yeast is dissolved. Let sit for 10 minutes until the yeast begins to foam.
  2. Whisk in the Greek yogurt and warm milk until smooth.
  3. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet, stirring with a wood spoon until the mixture starts to come together.
  4. Use your hands to knead the dough, picking up all the loose bits and forming the dough into a ball. Once formed, place it in the bottom of the bowl and cover with a damp cloth. Let rest in a warm place for 1 hour, or until the dough doubles in size.
  5. After about 45 minutes, combine the butter and garlic in a small saucepan. Let melt over low heat to infuse the flavors. Keep warm.
  6. Once the dough has risen, cut it into 8 equal pieces (or 16 for smaller breads) and form them into balls. Use a lightly floured rolling pin to roll out each dough ball into an oval shape on a lightly floured surface. You’ll want the dough to be about ¼” thick. Keep covered with a cloth.
  7. Heat a cast-iron skillet over medium-high heat. Once smoking hot, brush one of the pieces of dough with the butter. Lay the dough into the hot pan. Cover with a lid and cook for a minute. Remove the lid, flip the dough, and continue to cook for another minute or so until cooked through.
  8. Transfer the naan to a plate, brush the top side with more butter, sprinkle with a pinch of salt, and keep covered to stay warm and soft. Repeat with the remaining pieces of dough.

Red Pepper & Walnut Dip (Muhammara)

  1. Preheat the oven to 450F. Cut the red peppers in half. Remove the stems and some of the seeds. Place them onto a baking sheet and drizzle the oil over top, just enough to provide an even coating.
  2. Use your hands to spread the oil onto the peppers. Season each pepper with a pinch of salt. With the red peppers cut side down, roast them for 40 minutes until blackened and soft.
  3. Meanwhile, cover the dried chiles with hot water and soak for about 30 minutes. Remove the dried chiles from the water, cut them in half, discard the stems, and scrape out the seeds. Give them a rough chop and set aside.
  4. When the red peppers are cool enough to handle, peel the skins off and discard them. Add the roasted red peppers and chiles to a food processor.
  5. Heat a large sauté pan over medium heat. Add a generous amount of olive oil to coat the bottom of the pan. When the oil is hot, add in the cubed bread. Toast the bread until golden brown and slightly crisp, tossing the cubes so they do not burn.
  6. Add the toasted bread, toasted walnuts, lemon juice, water, salt, and honey to the food processor. Process the ingredients until smooth and creamy.
  7. Taste the dip and add more salt or lemon juice if needed. Spoon the dip into a large bowl and top with the black sesame seeds, toasted walnuts, red sorrel leaves, a drizzle of extra virgin olive oil, and a pinch of flaky sea salt.