Grilled Vegetable Naan-wich To-Go

Desperate for variety and colour, I have been finding inspiration in different cuisines lately and sharing with you some of my new easy yummy dishes to give the grey months some colour and spice.

I have always been fascinated by India and its vibrant colours and spices. I was researching what people have on their sandwich and although we might be diverse on what we put on our bread, mostly we stick to bread. So I was thinking about naan, Indian bread and decided to give it a go. Also love this vegetarian alternative to-go.

I found several recipes online and I had 3 trials before actually coming up with the best way to cook naan without the traditional Indian oven. Have a go, this is fool proof!



1 vote


Naan and beetroot raita recipe




Yield 4 naan-wich


for the naan:

  • 150ml water
  • 80gr active dry yeast
  • 300gr flour
  • 100gr plain yoghurt
  • 1 table spoon oil
  • 1 teaspoon sugar
  • handful coriander leaves

for the raita:

  • 1 beetroot, peeled, cooked
  • 30 gr yoghurt
  • 1/2 chili, diced
  • 1 teapsoon dried ginger, grounded
  • 1 teaspoon cumin
  • 1 teaspoon corander seeds, crushed
  • salt


  1. Add the sugar, warm water and yeast in a small bowl. Stir to combine, the yeast will activate in about 10 minutes, it will get foamy.
  2. Add the flour to a flat surface and make a well in the middle. add the yeast mixture, yohgurt and oil. Knead the dough until smooth and shiny. Cover the dough with a damp cloth and let rise in a warm place for about 1 hour till it doubled in size.
  3. Divide the dough in 8 equal portions, roll each dough portion into circle. Incorporate some fresh coriander leaves if you like a little green.
  4. Pre heat the oven at 180 C degrees. Heat up a cast iron skillet over high heat and lightly grease the surface. Cook the dough, let it puff up and bubble and flip. Brown the other side for a few minutes. Remove from skillet and transfer to a cooking tray and bake in the oven for 5 to 8 minutes. Repeat the same till all the dough is baked.
  5. Add to blender the beetroot, yoghurt and spices till smooth mixture, taste and season with salt.
  6. Serve the naan with the raita as a dip or like me make a vegetable naan-wich by layering the raita, fresh spinach leaves and grilled butternut and white cabbage.


recipe on by Sandra Slawinski

Courses lunch to-go

Cuisine Indian


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