this post was submitted on 10 Aug 2026
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submitted 2 weeks ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
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Hummus and tzatziki with homemade naan (I didn't want pitas), and a cucumber, carrot and tomato salad.

The only thing I had to buy for this was cucumber and tomato as I had the rest on hand. Or I thought I did. All out of olive oil before even finishing the hummus. So that was finished with peanut oil. But that's almost out too. So the salad had to use bacon grease. And we are out of kalamata olives.

Cost per person, $2.25

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[–] danc4498@lemmy.world 2 points 2 weeks ago (2 children)

How we making naan?

[–] FauxPseudo@lemmy.world 5 points 2 weeks ago (1 children)

Tzatziki
One cucumber
2 cups yogurt.
1 clove garlic, minced (optional).
2 tablespoons lemon juice.
2 tablespoons dried (1 tbsp fresh) dill.
Pinch of salt.

  • peel the cucumber, grate it, squeeze out moisture by hand or with a t-shirt or cheesecloth, mesh strainer or whatever you have.
  • Mix all the things.
  • Refrigerate for 30 minutes (optional).
[–] danc4498@lemmy.world 0 points 2 weeks ago (1 children)

That looks way easier than I imagine.

[–] FauxPseudo@lemmy.world 2 points 2 weeks ago

I stock the large container of yogurt to go with my homemade granola. I keep lemon juice on hand for all the things. I have about two more years of dried dill I harvested. Literally all I ever need for this is a cucumber. It's fast and easy.

[–] FauxPseudo@lemmy.world 3 points 2 weeks ago (1 children)

Naan
150 grams warm (105f) water
1 tbsp sugar.
1/2 tsp dry yeast
1 tsp sesame seeds (optional)
1/4 tsp fennel seeds (optional)
1/4 tsp cumin seeds (optional)
250 grams AP flour
1/2 tsp salt
1 tbsp milk/cream/yogurt/sour-cream
1 tbsp olive oil

  • mix the water, sugar, yeast and seeds together in a small bowl
  • let them rest until the yeast becomes frothy (5-10 min)
  • mix the flour and salt in a large bowl with a whisk
  • pour the dairy and yeast slurry into the flour bowl
  • mix together until a dough forms
  • kneed for just a few minutes until it gets some elasticity, you may need more flour.
  • coat the bowl with the oil, coat the dough,
  • let rest for 30 minutes until it doubles in size
  • split into four balls and roll them about 1/4 inch thick
  • Heat a cast iron skillet to 450°
  • cook each side until you see smoke.
[–] HubertManne@piefed.social 1 points 2 weeks ago (1 children)

does the skillet need oil or is what is coating the dough enough?

[–] FauxPseudo@lemmy.world 1 points 2 weeks ago

Dry skillet. The dough oil is plenty.