Naan (Indian Flatbread)
with a Crunchy Vegetable Salad Topping

You’ll need:
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 (110⁰)
¼ cup olive oil

Salad:
¼ cup sliced carrots
¼ cup peeled and sliced cucumbers
¼ cup sliced green cabbage
¼ cup alfalfa sprouts
2 tablespoons Hidden Valley® Original Ranch® Dressing

Instructions:
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.

*Premade Naan is available fresh or frozen at most grocery stores.

Serves 4 

Created by the Makers of Hidden Valley® Salad Dressings