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Grilled Naan Flatbread

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


  • 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


  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.