Naan Flatbreads

A few weeks ago my Aunt Deb introduced me to the idea of using pre-made naan to make flatbreads. I thought it was a great way to make flatbreads without the fuss and mess of having to roll out dough.  The smooth and subtle taste of garlic naan is also lovely with the more traditional flavor profiles found in most flatbreads.


  1. Preheat the oven to 375 F.
  2. Lay out your naan on a parchment lined (or greased) baking sheet.
  3. Spoon a thin layer of you favorite flatbread sauce on top of the naan – tomato, cream, barbecue, or pesto sauces for example.
  4.  Sprinkle on a layer of shredded or crumbled cheese – mozzarella, asiago, parmesan, cheddar, or gorgonzola for example.
  5. Arrange additional toppings – vegetables or meat.
  6. Bake for ~20 minutes.

Favorite Combinations:

Barbecue Chicken (a great flatbread combination introduced to me by my Aunt Carolyn)

  • Garlic Naan
  • Barbecue Sauce
  • diced and pre-cooked Chicken
  • diced Red Onions
  • Mozzarella Cheese

Pesto, Ham, and Sweet Spring Peas

  • Naan
  • Pesto
  • Blend of Italian Cheeses (mozzarella, parmesan, and asiago for example)
  • diced, thinly sliced Ham
  • fresh Peas

Gorgonzola and Apple

  • Garlic Naan
  • Cream Sauce (a béchamel or alfredo sauce)
  • thinly sliced, tart, baking Apples
  • crumbled Gorgonzola

Butternut, Sausage, and Cheddar

  • Garlic Naan
  • pureed Butternut Squash
  • pre-cooked Italian Sausage Crumbles
  • shredded Cheddar Cheese
  • garnish with fresh Parsley after baking


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