This homemade grilled naan flatbread is SO worth making from scratch, and loaded with yummy toppings like chickpea, avocado and a spicy Harissa yogurt!

Oh. my. gosh. YOU GUYS. I’m getting married in 2 WEEKS!!!!!! I’m feeling ALL the emoji faces, as you can probably imagine. But overall I am positively elated and full of giddy anticipation to say ‘I do’ to my best friend, and I couldn’t be more excited to start this next chapter of our lives together. I’m also SUPA excited to throw a bougie, classy AF party for our friends and fam. I can’t wait to share it with you guys, too!

I’ve been private cheffing and catering up a storm lately in order to help fund said party, which as you can also probably imagine, does not come cheap. So with all the cooking and wedding planning I haven’t had much time to devote to this space, but I couldn’t let another day go by without sharing this incredible grilled naan flatbread recipe with you.

You seriously have to try making naan from scratch. The dough is surprisingly easy to whip up. And when it’s done resting, DEFINITELY grill it. The soft, warm puffs of bread, beautifully charred and blackened in spots, are nothing short of heavenly.

You could easily eat the entire batch of naan by itself in one sitting (I mean, I could. But I’m a known carbaholic). But how fun to add a bunch of yummy toppings and make a whole meal of it, no?

This part is super subjective. You could literally top these grilled naan flatbreads with whatever your heart desires. My picks: mashed avocado (obvs), lightly spiced chickpeas, some carrot and cabbage for crunch, cilantro for freshness, and a simple, spicy harissa yogurt that gives this dish a next level kick.

Harissa paste is an awesome thing to have on hand that you can find at specialty grocery stores or online, but if you can’t find it, chipotle is a great alternative. So you get to making this grilled naan flatbread, I’ll get back to wedding planning, and we’ll meet back here next time, k?

5 from 1 vote

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Grilled Naan Flatbread with Chickpea & Harissa Yogurt

This homemade grilled naan flatbread is SO worth making from scratch, and loaded with yummy toppings like chickpea, avocado and a spicy Harissa yogurt!

Course Appetizer

Cuisine American, Indian

Keyword flatbread recipes, Indian appetizer recipe, naan recipes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Calories 680 kcal

Author Denisse

Ingredients

• For the grilled naan:
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour plus more for rolling
• 1 teaspoon salt
• 1/8 teaspoon baking powder
• 3 tablespoons plain yogurt
• 2 tablespoons olive oil plus more for brushing
• 1/2 cup yogurt
• 1/2 teaspoon Harissa paste
• 1/2 cup canned chickpeas drained and rinsed
• 1/4 teaspoon chili powder
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 large avocado mashed
• 1/4 cup shredded carrot
• 1/4 cup shredded red cabbage
• 2 tablespoons chopped cilantro

Instructions

1. In a small bowl, combine yeast and sugar with 1/2 cup warm water (about 110 degrees F) and let sit for about 10 minutes or until mixture looks foamy.

2. Sift the flour, salt and baking powder together in a large bowl. Add the yeast mixture, yogurt, and oil and mix with a fork until ingredients begin to form a dough. Knead the dough with your hands until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 2 hours.

3. Heat a gas or charcoal grill and separate the dough into six equal portions. Roll each portion into a ball and using a rolling pin on a lightly floured surface, roll into teardrop shapes.

4. Place a few pieces at a time onto grill, and cook without moving until bottom is charred in spots and light golden brown. Flip with a large spatula or tongs and cook until second side is charred and browned. Remove naan from the grill and immediately brush with olive oil.

5. In a small bowl, combine yogurt and Harissa paste.

6. In a separate bowl, toss together chickpeas, chili powder and lime juice. Season with salt and pepper.

7. Spread a thin layer of avocado onto each piece of naan. Top with chickpeas, shredded carrot and shredded cabbage. Drizzle or dollop with Harrissa yogurt and sprinkle with cilantro.