Naan Bread with Mango Salsa

source: Epicurious

Bread
1 1/2 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 heaping teaspoon salt
1/2 cup plus 2 tablespoons plain yogurt
1/4 cup crumbled soft fresh goat cheese
olive oil

Bread Topping
3/4 cup crumbled soft fresh goat cheese
3 tablespoons butter
3 1/2 cups sliced Maui or yellow onions

Salsa
2 cups chopped pitted peeled mango
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons olive oil

• To make Salsa:
  Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 3/4 cups.
   
• To make Bread:
  Sift first 3 ingredients into bowl. Mix in yogurt and 1/4 cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2-6 hours (dough will not rise, but flavour becomes milder and better).
   
• Melt butter in large skillet over medium heat. Add onions; saute until deep golden, about 25 minutes. Season with salt and pepper. Cool. Set aside.Turn dough out onto floured surface. Divide into 4 pieces. Form each into ball. Roll out each to 8-inch round.
   
• Brush heavy medium skillet with olive oil; heat over medium-high heat. Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes. Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 2 hours ahead. Cover onions and bread separately; let stand at room temperature. Rewarm bread uncovered in 350 F oven about 5 minutes.)
   
• Preheat broiler. Spread onion mixture atop breads. Sprinkle with 3/4 cup goat cheese. Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes. Cut breads into wedges. Serve with Mango Salsa.

Back to recipe list