This was initially intended to be individual pizzas, but we soon discovered that they were much easier to eat as tacos. I am giving you the ingredients for what I should have made, rather than what I made because I decided to triple the naan recipe on a whim which was insane and led to me making naan all day and well into the night.

Ingredients:

For the hummus:

1 cup sesame seeds

3/4 cups olive oil plus 1 tsp

8 cloves garlic, peeled

1/4 cup lemon juice

1 Tbs salt

1 Tbs honey

64 oz. canned chickpeas

1.5 cups reserved liquid from chickpeas

For the naan:

.25 oz. active dry yeast

1 cup warm water

1/4 cup white sugar

1 egg beaten

4.5 cups bread flour

3 Tbs milk

For the paneer:

1 gallon whole milk

1 quart buttermilk

For the eggplant:

1 large Italian eggplant

2 cup breadcrumbs

2 Tbs red chili powder

2 Tbs Coriander

3 eggs, beaten

salt

1 cup olive oil

Additional:

2 cucumbers quartered and sliced

4 oz. spinach, ripped

Feeds 6

For the hummus:

Toast the sesame seeds for five minutes at 350 degrees stirring every minute. Let stand for 20 minutes.

Run toasted sesame seeds and 1/4 cup olive oil through a food processor until completely liquid.

Stir-fry whole garlic cloves with 1 tsp olive oil for 1 minute. Place garlic and remainder of ingredients in food processor and blend until fully combined.

Naan:

Dissolve yeast in warm water and let sit for 10 minutes, then stir in remaining wet ingredients, sugar and flour. mix and form a dough, then knead the dough for about 10 minutes.

Cover and let sit for 1 hour then form into balls about 2 inches in diameter (I used smaller balls, but I needed two to form a decent sized naan)

Flatten dough as much as possible without ripping

Cook in a cask iron skillet on high for 1 minute per side. I unfortunately forgot to take a picture of the cooked naan.

For the paneer:

Bring the milk to a boil then steadily add the buttermilk while stirring constantly. The milk should begin to separate:

Filter this mixture through a cheesecloth lined colander.

Allow cheese to drain completely. Run through the food processor, then refrigerate for at least 2 hours. Remove then cut into small chunks.

For the eggplant:

Quarter and slice the eggplant. Salt it and allow it to drain for 1 hour. Rinse, dry and prepare to fry. Heat 1 cup of oil at medium. Mix bread crumbs with spices. Dip eggplant slices into the egg, then the breadcrumb mixture, the fry until golden brown on both sides.

Finally generously coat one side of each naan with hummus and split topings among the naan. Fold and enjoy.