Naan Flatbread With Crunchy Veggie Ranch Topping
Ingredients(13)
alfalfa sprouts
¼ cup
olive oil
¼ cup
peeled, sliced cucumber
¼ cup
sliced carrots
¼ cup
sliced green cabbage
¼ cup
warm water 110°F
1 cup
whole wheat flour
1 cup
active dry yeast
1 package
sugar
1 tablespoon
salt
1 teaspoon
vegetable oil
2 tablespoons
all-purpose flour
2 cups
2 tablespoons
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(6)
- 1
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water until it comes together as dough.
- 2
Spread out on a parchment lined cookie sheet. Brush with olive oil and bake for 20–25 minutes.
- 3
Combine carrots, cucumbers, cabbage and sprouts in a bowl.
- 4
Toss in Hidden Valley® Original Ranch® Dressing and top finished flatbread.
- 5
Cut into pieces and serve.
- 6
Note: Premade Naan is available fresh or frozen at most grocery stores.
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