Naan Indian Flatbread With a Crunchy Vegetable Salad Topping

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    13
    ingredients
  • Prep Time


    minutes
  • Total

    0
    minutes
  • Reviews

    1

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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