• Naan
  • 1 (.25 ounce) package instant dry yeast
  • 1 cup warm water
  • ½ cup granulated sugar, divided
  • 3 Tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 ½ cups bread flour
  • 3 ½ cups shredded sharp cheddar cheese
  • ¼ cup butter, melted
  • Vegetable oil
  • Spiced Potato and Chickpea
  • 5 Tablespoons butter
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoon dried turmeric
  • 1 Tablespoon garam masala
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 Tablespoon minced ginger
  • 1 cup vegetable stock or water
  • 1 (12 oz) can chickpeas, drained and rinsed
  • 2 russet potatoes, peeled and diced
  • 1 (8oz) can tomatoes
  • 3 Tablespoons chopped cilantro
  • Cilantro yogurt sauce
  • 1 cup full fat yogurt
  • 1 lime, juiced
  • 1 teaspoon sugar
  • ½ cup chopped cilantro
  • 1 teaspoon salt


  1. Naan
  2. Add the yeast and warm water to a large bowl and stir to combine and dissolve the yeast.
  3. Let sit for 5 minutes, until the yeast is active and bubbly.
  4. Stir in the sugar, milk, egg, and salt.
  5. Add the flour 1 cup at a time stirring as you go, using only enough flour needed to make a nice soft dough.
  6. Knead the dough for about 10 minutes, until smooth and elastic.
  7. Place the dough in a lightly oiled bowl, cover, and set in a warm place to rise for 1 hour.
  8. Punch down the dough and knead in ½ cup of cheddar cheese.
  9. Pinch off 12 small handfuls of dough and roll into balls the size of golf balls.
  10. Place balls on an oiled sheet tray, cover with a towel and let rise for an additional 30 minutes.
  11. Spiced Chickpea
  12. While the dough rises, make the chickpea and potato topping.
  13. Heat a medium-sized saucepan over medium heat and add the butter.
  14. When the butter has melted, stir in the spices and toast for 2-3 minutes.
  15. Then add onion, garlic, and ginger and continue cooking for 3-4 minutes.
  16. Stir in the chickpeas, vegetable stock, tomato and potatoes and cook for 25 minutes.
  17. Fold in the cilantro and set aside
  18. Naan Pizza
  19. Preheat the grill to high heat.
  20. Roll a ball of dough into a thin circle and brush with melted butter, lightly oil the grill and place the dough on the grill, cooking for 2-4 minutes until puffy.
  21. Repeat with remaining dough.
  22. Divide the potato mixture and remaining shredded cheese on top of the cooked naan and place back on the grill to cook until bread is toasty and cheese is melted.
  23. Yogurt Sauce
  24. While the pizza cooks, make the sauce by adding all of the ingredients into a small bowl and mix to combine.
  25. Top naan pizza with yogurt sauce.