Stonefire's Cali Greek Naan by Chef Marcel Vigneron

Time needed
5 min preparation
+
8 min cooking
Serving Size / Yield
2 servings
Ingredients
- 1 package Stonefire Naan (any flavor or original)
- 1/2 cup yogurt, greek, plain, whole
- 1 Tbsp dill, fresh, de-stemmed
- 2 tsp za'atar (toasted thyme, sumac, sea salt, turmeric, and sesame seeds)
- 1 ea. Persian cucumber, small dice
- 2 Tbsp extra virgin olive oil
- 1 ea. avocado, cut into 1/6 and peeled
- 4 ea. cherry tomatoes, halved
- 1Tbsp lemon juice
- 1/4 cup romaine, chopped
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Directions
Combine yogurt, dill, cucumber, some lemon zest, salt, and za’atar together and mix until combined. Place Naan (bubbly side up) on middle rack of preheated 400F oven and heat 8 minutes. While Naan is baking, prep the cucumbers, romaine, avocado and tomato. Remove Naan from oven when it is golden brown and toasty. Spread the Naan evenly with cucumber, dill, and yogurt mixture. Top with chopped romaine, halved cherry tomato and sliced avocado over the top of the spiced cucumber yogurt. Drizzle with extra virgin olive oil, lemon juice and finishing salt.
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