For years I never strayed from the recipe — why mess with a good thing? — but recently I’ve been using it as a jumping-off point for sheet pan suppers. This latest version, inspired by spices typically used in shawarma, calls for toasted cumin and coriander seeds, smoked paprika, and cayenne. You can read more about this recipe’s genesis here or find it below. I love these mini naan: 5 from 15 reviews Spices: If you are up for it, toast whole cumin and coriander seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle with the smoked paprika and cayenne. To make a simple yogurt sauce: Stir together 1 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt. Taste and adjust with more salt or lemon to taste. To use boneless breasts instead of thighs, check them after 8 minutes—depending on their size, they may take more or less time than the thighs.
