Naan Indian Flatbread With a Crunchy Vegetable Salad Topping

  • Prep: 15 min
  • Cook: 25 min
  • Total: 40 min
  • Servings: 4–6
Rated 4/5 based on 1 customer reviews

Ingredients (13)

  • ¼ cup alfalfa sprouts
  • ¼ cup olive oil
  • ¼ cup peeled, sliced cucumber
  • ¼ cup sliced carrots
  • ¼ cup sliced green cabbage
  • 1 cup warm water 110°F
  • 1 cup whole wheat flour
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour

Steps (6)

  • Step 1
    Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water until it comes together as dough.
  • Step 2
    Spread out on a parchment lined cookie sheet. Brush with olive oil and bake for 20–25 minutes.
  • Step 3
    Combine carrots, cucumbers, cabbage and sprouts in a bowl.
  • Step 4
    Toss in Hidden Valley® Original Ranch® Dressing and top finished flatbread.
  • Step 5
    Cut into pieces and serve.
  • Step 6
    Note: Premade Naan is available fresh or frozen at most grocery stores.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.


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Ratings & Reviews

Rated 4 out of 5 by from Yum! I didn't think I'd like this but it's pretty good. Bursting with flavor. Would definitely make again.
Date published: 2014-01-14
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