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| Naan with a Crunchy Vegetable Salad Topping |
| 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)
1/4 cup olive oil
Salad:
1/4 cup sliced carrots
1/4 cup peeled and sliced cucumbers
1/4 cup sliced green cabbage
1/4 cup alfalfa sprouts
2 tablespoons Hidden Valley® Original Ranch® Dressing
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| Preparation |
Flatbread:
1. Preheat oven to 375° F.
2. Combine flour, salt, sugar, and yeast in a large bowl.
3. Mix in oil and warm water until it comes together as dough.
4. Spread out on a parchment lined cookie sheet.
5. Brush with olive oil and bake for 20-25 minutes.
Salad:
1. Combine carrots, cucumbers, cabbage and sprouts in a bowl.
2. Toss in Hidden Valley® Original Ranch® Dressing and top finished flatbread.
3. Cut into pieces and serve.
To Save Time: Buy pre-made naan or pita bread, and look for pre-sliced cabbage and carrots in your
local grocer's refrigerated produce section.
Recipe created by Chef Art Smith and kitchen tested by students at Common Threads on behalf of
Hidden Valley® Salad Dressings.
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