Naan Indian Flatbread With a Crunchy Vegetable Salad Topping

1 Review
  • Prep 15 m
  • Cook 25 m
  • Total 40 m
Servings: 4–6

Ingredients

  • 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
  • 2 tablespoons Hidden Valley® Original Ranch® Dressing

Directions

  1. 1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water until it comes together as dough.
  2. 2. Spread out on a parchment lined cookie sheet. Brush with olive oil and bake for 20–25 minutes.
  3. 3. Combine carrots, cucumbers, cabbage and sprouts in a bowl.
  4. 4. Toss in Hidden Valley® Original Ranch® Dressing and top finished flatbread.
  5. 5. Cut into pieces and serve.
  6. 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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Naan Indian Flatbread With a Crunchy Vegetable Salad Topping is rated 4.0 out of 5 by 1.
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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