I love naan bread. There, I said it.
I’ll drizzle some extra virgin olive oil over it, sprinkle with a little kosher salt and pop it in the oven until it’s warm to serve with an appetizer spread/dip. I’ll also use it as a substitute for flat-bread or homemade pizza dough, topping it with spinach, mushrooms, and any other sauteed veggie and fresh herbs I have laying around.
Grilled Naan Lunch or Light Dinner Idea:
Grilled naan (or just pop it in a hot oven, 425*F, right on the rack, with a light drizzle of olive oil and sprinkling of kosher or sea salt until warm and slightly crispy). Top with a scoop of hummus (I prefer roasted garlic or roasted pine nut), arugula, sliced avocado, grated carrot, small sprinkling of shaved parmesan, a drizzle of lemon juice, and some fresh ground black pepper. Serve warm.