Stonefire's Cali Greek Naan by Chef Marcel Vigneron

Stonefire's Cali Greek Naan by Chef Marcel Vigneron


(0 votes) 0 0

Are you a fan of Greek food? If so, this is the recipe for you! Our friends at Stonefire shared this Cali Greek Naan dish with us, and we thought we'd pass it along to you!

Shared by

Time needed

5 min preparation + 8 min cooking

Serving Size / Yield

2 servings


  • 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

Our Readers Also Loved


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.

Around The Web