Snatch up summer’s big juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party.
½ cup plain whole-milk Greek yogurt
and 1 cup warm tap water and stir with a wooden spoon, adding more water by the tablespoonful if needed, until all of the flour is moistened and mixture comes together in a shaggy mass, about 1 minute. Cover with a plate and let sit at room temperature 15 minutes.in a small saucepan; remove from heat. Knead dough in bowl until it comes together into a smooth mass, about 2 minutes. Transfer dough to a clean surface and continue kneading until smooth and elastic, 8–10 minutes more.
and cook, stirring, until fragrant and sizzling, about 30 seconds. Scrape ghee and nigella seeds into grated tomato; season with kosher salt. Reserve saucepan. Transfer half of tomato mixture to a small bowl.. Using a Microplane, finely grate garlic into small bowl with tomato mixture ; set tomato sauce aside.1 Tbsp. fresh lime or lemon juiceto remaining grated tomato mixture in the medium bowl and season with kosher salt. Set raita aside for serving.in same saucepan.
Uncover dough and punch down; transfer to a clean unfloured surface. Using a bench scraper or chef’s knife, divide dough into 8 pieces .Working with 1 piece at a time, cup your hand over dough and roll against work surface to form into balls. Brush with reserved ghee and return to bowl. Cover and let sit 20 minutes if proofed at room temperature and 1 hour if proofed in the refrigerator .1 tsp.
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