Homemade Naan with Grilled Vegetables and Tzatziki

By Jen Schall
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.
  • Yield: 8 sandwiches
  • Course: Lunch


  • All Purpose Flour
  • Baking powder
  • Baking soda
  • bell peppers
  • cucumber
  • Extra Virgin Olive Oil
  • For the Grilled Vegetables
  • For the Naan
  • For the Tzatziki
  • Fresh basil
  • fresh chives
  • fresh lemon juice
  • Fresh parsley
  • freshly ground black pepper
  • Garlic Powder
  • kosher salt
  • Plain yogurt
  • Portobello mushrooms
  • scallions (6-8)
  • small zucchini
  • white whole wheat flour
  • Whole milk


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the tzatziki sauce. Place all ingredients in a medium bowl and stir until well combined. Cover and refrigerate for at least 2 hours.
  6. 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.
  7. 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
  8. To make the sandwiches, top each piece of naan with grilled vegetables and tzatziki. Sprinkle with crumbled feta cheese, if desired.