Homemade Naan with Grilled Vegetables and Tzatziki

These fresh grilled vegetable sandwiches are the perfect summer lunch to share by the pool or to eat while on-the-go. The naan, vegetables, and tzatziki are all prepared ahead of time for simple make-your-own sandwiches that are sure to be a crowd pleaser.

Make Delicious Homemade Naan with an Anolon Grill Pan

This dish combines the chewy, slightly charred texture of homemade naan with a medley of grilled vegetables and creamy tzatziki sauce, creating a satisfying and nutritious meal. The Anolon Accolade 11-Inch Square Grill Pan we used for this recipe is perfect for achieving grill marks and even cooking. The nonstick pan’s sturdy construction and superior heat retention ensure that each piece of naan and every vegetable slice is grilled to perfection, enhancing their natural flavors and textures. This not only adds depth to the dish but also elevates the presentation with beautiful grill lines and a touch of smokiness.

The naan, which is crafted from a blend of all-purpose and whole wheat flours, yogurt, and garlic powder, provides a hearty base that complements the tender, charred vegetables. Topped with a refreshing tzatziki sauce made from yogurt, cucumber, and aromatic herbs, each bite offers a delightful contrast of creamy, tangy, and savory flavors. Whether enjoyed as a light lunch, a picnic treat, or a flavorful dinner option, this homemade naan with grilled vegetables and tzatziki is a testament to both culinary simplicity and gourmet indulgence, made possible by the exceptional performance of Anolon cookware.

Yield:
8 sandwiches (4 Servings)

Ingredients

For the Naan:

1 cup all-purpose flour
1 cup white whole-wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon kosher saltA
1/2 cup whole milk
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil

For the Tzatziki:

1/2 cup plain yogurt
1/2 cup cucumber, seeded and finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt

For the Grilled Vegetables:

2 small zucchini, sliced on a diagonal
2 bell peppers, sliced
1 bunch (6-8) scallions, trimmed
6 ounces portobello mushrooms, sliced
2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Prepare the dough for the naan. Whisk together the flours, baking powder, baking soda, garlic powder, and salt in a mixing bowl. In a separate bowl, stir together the milk and yogurt.
Gradually add the liquids to the flour mixture, stirring with a wooden spoon until a soft dough forms. Cover the bowl with a damp towel and let the dough rest for 2-4 hours.
When ready to cook the naan, turn the dough out onto a floured surface. Divide the dough into 8 portions. Roll each portion out until it is approximately ¼ inch thick.
Preheat the grill pan over medium heat. Brush one side of the dough lightly with olive oil and place oiled side down on the grill pan. Cook for about 2 minutes, until the dough has started to bubble. Flip and cook for an additional 60 seconds on the other side. Repeat with remaining portions of dough. The naan can be eaten right away or stored in an airtight container for up to 2 days.
Prepare the tzatziki sauce. Place all ingredients in a medium bowl and stir until well combined. Cover and refrigerate for at least 2 hours.
Prepare the grilled vegetables and place in a large mixing bowl. Add the olive oil, salt, and pepper. Toss to evenly coat all of the vegetables.
Preheat the grill pan over medium heat. Cook the vegetables in an even layer (in batches) for 3-4 minutes on each side. The vegetables should be tender, but not mushy. The vegetables can be served warm or at room temperature.
To make the sandwiches, top each piece of naan with grilled vegetables and tzatziki. Sprinkle with crumbled feta cheese, if desired.