Smoky Roasted Vegetable Flatbread with Tangy Yogurt Sauce
This smoky roasted vegetable flatbread pairs crisp, caramelized veggies with a creamy, tangy yogurt sauce on a soft, golden naan. The bold spices and charred edges deliver deep, savory flavors, while the sauce adds a refreshing zing. It’s a quick, colorful meal that transforms simple ingredients into a weeknight masterpiece.
KITCHEN PROTOCOLSDIY GUIDES
10/6/20253 min read
Looking for an easy dinner that impresses? This smoky roasted veg flatbread on naan does both.
Time + Yield
Prep: 10 min (active)
Cook: 20 min (active)
Total: 30 min
Servings: 4 flatbreads
Active Time: 30 min
Passive Time: None
Ingredients Vegetables:
200 g zucchini, sliced into 1 cm rounds [1 cup]
150 g bell peppers (red/yellow), chopped [¾ cup]
100 g red onion, sliced [½ cup]
10 mL olive oil [2 tsp]
5 g smoked paprika [1 tsp]
3 g cumin powder [½ tsp]
5 g salt [1 tsp]
Yogurt Sauce:
150 g plain yogurt [¾ cup]
10 mL lemon juice [2 tsp]
5 g garlic, minced [1 tsp]
5 g fresh dill, chopped [1 tbsp]
2 g salt [½ tsp]
Flatbread:
4 naan breads (store-bought, ~15 cm diameter) [4 medium flatbreads]
50 g feta cheese, crumbled [¼ cup] (optional)
Substitutes:
Smoked paprika unavailable? Use 5 g regular paprika + 2 g cumin.
Naan alternative: Whole-wheat tortillas or pita).
Method
Prep Vegetables: Toss zucchini, bell peppers, and onion with olive oil, smoked paprika, cumin, and salt. Veggies should glisten and smell smoky.
Roast Vegetables: Preheat a baking tray in an oven at 200°C/400°F. Spread veggies evenly on the hot tray. Roast 15 min, flipping halfway, until edges are charred and slightly crisp. A smoky aroma should fill the kitchen.
Make Yogurt Sauce: In a bowl, whisk yogurt, lemon juice, garlic, dill, and salt until smooth. Taste for tangy balance. Chill until serving.
Warm Naan: On a hot plate (200°C/400°F), warm naan/bread 30 sec per side until soft and lightly golden. Stack in a cloth.
Assemble Flatbread: Spread 2 tbsp yogurt sauce on each naan. Top with roasted veggies and feta (if using). Serve immediately.
Air-Fryer Variant: Air-fry veggies at 180°C/350°F for 10 min, shaking halfway, until charred.
Pressure-Cooker Variant (for veggies): Steam veggies with 50 mL water, 1 whistle (5 min), then pan-sear (200°C/400°F, 3 min) for crisp edges.
Parallelization Timeline
While oven preheats (5 min), prep veggies and mix yogurt sauce.
While veggies roast (15 min), warm naan and crumble feta.
Assemble flatbreads as veggies finish to hit 30-min total.
Substitutions & Swaps
Veg/Vegan: Replace yogurt with 150 g cashew cream (blend 100 g soaked cashews + 50 mL water); skip feta.
Gluten-Free: Use gluten-free naan or tortillas.
Budget: Swap zucchini for 200 g eggplant; replace feta with 50 g grated paneer.
Scaling
Halve: Use 100 g zucchini, 75 g bell peppers, 2 naan; roast on a smaller tray (20x20 cm).
Double: Use 400 g zucchini, 300 g bell peppers, 8 naan; roast in two batches on a standard tray (30x40 cm) to avoid steaming.
Make-Ahead, Storage & Reheat
Make-Ahead: Roast veggies and prep sauce 1 day ahead; store separately in fridge.
Storage: Store veggies and sauce separately (fridge, 3 days; veggies freezer, 1 month).
Reheat: Microwave veggies (800W, 1–2 min) or reheat in skillet (180°C/350°F, 3 min) to restore crispness. Warm naan on tawa (30 sec).
Safety: Ensure veggies are reheated to 74°C/165°F if mixed with sauce.
Troubleshooting
Soggy Veggies: Spread veggies in a single layer; avoid overcrowding tray.
Bland Sauce: Add 2 mL extra lemon juice or 1 g salt to taste.
Tough Naan: Warm briefly with a splash of water on tawa to soften.
Nutrition per Serving
Calories: 350 kcal
Macros: 12 g protein, 45 g carbs, 15 g fat
Method: Calculated using MyFitnessPal with standard ingredient values.
Cost per Serving (INR)
Veggies (450 g): $0.56 (~€0.48 EUR, ~₹50 INR)
Naan (4): $0.45 (~€0.38 EUR, ~₹40 INR)
Yogurt, spices, oil: $0.34 (~€0.29 EUR, ~₹30 INR) (amortized)
Feta (optional): $0.23 (~€0.20 EUR, ~₹20 INR)
Total: ~$0.39/serving (~€0.33 EUR, ~₹35 INR) (without feta)
Variations
Spicy Mushroom Flatbread: Swap zucchini for 200 g mushrooms, add 3 g chili flakes, roast 12 min.
Paneer Tikka Flatbread: Replace veggies with 200 g paneer, marinate with 5 g tikka masala, grill 5 min per side.
Mediterranean Twist: Use 100 g cherry tomatoes instead of zucchini, add 5 g dried oregano to veggies.
Plating & Garnish Place flatbread on a wooden board, pile veggies high for color, and drizzle yogurt sauce for a creamy finish. Sprinkle dill and feta for freshness; add a lemon wedge for acidity. A rustic presentation pops visually.
FAQ
Can I skip yogurt? Yes, use a mix of 20 mL olive oil + 5 mL lemon juice for drizzling.
Naan vs tortilla? Naan is softer and chewier; tortillas are thinner but crisp up nicely.
No oven? Use an air-fryer or skillet (200°C/400°F, 8 min) for veggies.
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