Naan flatbread is a great entree for people who love Indian food and pizza. I love Naan bread for its lightness and for making a great base for dipping. Naan bread works wonders with about anything. It all tastes great on Naan. My recipe combines flavors from Indian cuisine to make a delicious pizza.

You'll find the recipe is easy but it takes a little time.

Naan Dough

3 1/2 cup bread flour

4 oz melted butter

1/4 cup yogurt

2 tbsp honey

1 pkg yeast

1 1/4 cup warm water

1 tsp sugar

2 tsp salt

1/4 cup olive oil



8oz baby spinach sauteed

2tbsp olive oil

1 tbsp butter

1 lb chicken tenders

2 tbsp curry powder

3 tbsp olive oil

1 eggplant sliced

3 tbsp olive oil

salt and pepper

1 cup lentils

1 tbsp cumin

1 shallot

1 garlic clove minced

1 tbsp olive oil

2 cups water ( chicken stock )

Salt and pepper

Mint and Cilantro sauce

1 cup cilantro

1 cup mint

2 serranos with seeds

3 garlic cloves

1 1/2 cup olive oil


Yogurt sauce

1 cup of plain yogurt

1 tbsp dry or fresh dill

2 tbsp fresh chopped mint

1 lime juiced

salt and pepper

Preheat Grill.

For the dough, add yeast and sugar to warm water to activate the yeast. Mix well with a fork and then let it sit for at least 5 minutes. In another bowl add flour and salt. Make a well in the center of the flour and pour in the activated yeast mixture. Add yogurt, honey, and butter to the center well and, using a fork, mix the wet ingredients with the dry ingredients. When the dough begins to come together, finish with your hands to bring the dough completely together. Or use your mixer with a dough hook to make the dough. After the dough has come together, knead it for 5 minutes, then let it rise in a covered bowl for an hour. Punch down the dough, and if you have time let the dough rise again. If you don't have time for a second rise, portion the dough into 4 oz pieces and let them rest for 20 minutes covered. With a little dusting of flour roll out the portions into long flatbread shapes about a 1/4 inch to 1/2 inch thick. Lightly oil a sheet pan with olive oil, and place the flatbread on top. Drizzle a little olive oil on top of the bread and season with a pinch of salt. Take the bread to the grill. When the grill is nice and hot place the bread directly on the grill. It should take less than a minute of grill time on each side depending on how the heat of the grill. Repeat the process until all the bread is cooked.

For the toppings.

For the lentils add oil, garlic, shallots, and cumin to a medium sauce pot on medium high heat. Saute for 2 minutes and then add lentils and water. Add 2 tsp of salt and bring to a boil. Turn down to a simmer and cover. Cook for 25 minutes until the lentils are tender.

For the eggplant, slice 1/2 inch thick, drizzle with olive oil, and season with salt and pepper. Grill the eggplant for 3 minutes or so on each side and let them cool to room temperature.

For the chicken, season with olive oil, curry, powder, salt and pepper. Grill the chicken tenders for 3 minutes on the first side and 2 minutes on the other side. Then set aside to cool.

For the spinach, heat 2 tbsp olive oil and 1 tbsp of butter in a medium hot saute pan. Saute 8oz of baby spinach in the butter/olive oil for 3 minutes. Season with salt and pepper and set aside.

For the yogurt, place all the ingredients in a bowl and mix well.

For the cilantro sauce, Puree the serranos and garlic in a food processor for 10 seconds. Add all the herbs and puree for 10 seconds. Then start adding the oil to the mixture in a steady flow. Once all the oil has been added season with salt and set aside.

To assemble the "pizza" spread yogurt sauce on top of the bread. Sprinkle the lentils over the yogurt, and add the spinach and grilled eggplant. Top with the chicken and the cilantro mint sauce. Finish with a sprinkle of sesame seeds.

A couple of additions or variations? Try hummus and feta cheese. Enjoy!