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Naan Indian Flatbread With a Crunchy Vegetable Salad Topping

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Ingredients

  • Flatbread
  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 package active dry yeast
  • 2 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water—110°F
  • ¼ cup olive oil
  • Salad
  • ¼ cup sliced carrots
  • ¼ cup peeled and sliced cucumbers
  • ¼ cup sliced green cabbage
  • ¼ cup alfalfa sprouts
  • 2 tablespoons Hidden Valley® Original Ranch® Dressing

Instructions

Preheat oven to 375°F.

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water until it comes together as dough.

Spread out on a parchment lined cookie sheet. Brush with olive oil and bake for 20–25 minutes.

Note: Premade Naan is available fresh or frozen at most grocery stores.

Combine carrots, cucumbers, cabbage and sprouts in a bowl.

Toss in Hidden Valley® Original Ranch® Dressing and top finished flatbread.

Cut into pieces and serve.

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