juicy tomato salad with creamy yogurt, garlic butter dressing, and homemade naan bread
Garlic Butter Naan
2 tbsp warm water
½ tsp dry active yeast
1 tsp granulated sugar
½ cup greek yogurt
¼ cup + 2 tbsp warm milk
2 cups all-purpose flour, plus more as needed
¾ tsp baking powder
½ tsp baking soda
1 pinch kosher salt
1 stick salted butter
2 cloves garlic, smashed
2 sprigs fresh thyme
2 tbsp chopped oregano
8 oz greek yogurt
½ lemon, zested and juiced
4–5 ripe heirloom tomatoes, cut into wedges
2 tbsp champagne vinegar
1 tbsp sumac, plus more for garnish
flaky sea salt
freshly cracked black pepper
fresh dill leaves
Garlic Butter Naan
Whisk the warm water, dry active yeast, and sugar together in a large bowl until the yeast is dissolved. Let sit for 10 minutes until the yeast begins to foam. Whisk in the Greek yogurt and warm milk until smooth.
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.
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.
After about 45 minutes, combine the butter, garlic, and thyme in a small saucepan. Let melt over low heat to infuse the flavors. Stir in the oregano and turn off the heat.
Once the dough has risen, cut it into 6 equal pieces 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.
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 30 seconds or so until cooked through.
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.
Discard the thyme sprigs and garlic cloves from the melted butter. Reserve the remaining butter (you should have about 3-4 tablespoons left).
Whisk the yogurt, lemon juice, and lemon zest together in a small bowl. Spread the yogurt onto a large platter. Place the tomato wedges over top.
Add the vinegar and sumac to the remaining melted butter and whisk until smooth. Season with salt to taste. Drizzle over the tomatoes and yogurt.
Sprinkle a pinch of flaky sea salt, freshly cracked black pepper, and sumac over the tomatoes. Garnish with fresh dill leaves. Serve alongside the naan.
*You can also serve this with warm store-bought naan bread or toasted bread. Just make a quarter batch of the melted garlic-herb butter (steps 4 and 8 under the Garlic Butter Naan) to use for the dressing.