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Homemade Cauliflower Shawarma Naan Flatbreads

May 14, 2021
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Warm and fluffy homemade naan layered with your favorite hummus, roasted shawarma cauliflower, tons of Greek toppings, and all the cheese: these Homemade Cauliflower Shawarma Naan Flatbreads are everyone’s favorite! 

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With layers and layers of all my favorite things all over a plush homemade naan, these Homemade Cauliflower Shawarma Naan Flatbreads are kind of like the twin sister pizza never knew she had. I love a traditional pizza — don’t get me wrong. Sometimes, however, I’m in the mood to spice things up. These flatbreads are the perfect, no fuss solution.

Warm and fluffy homemade naan layered with your favorite hummus, roasted shawarma cauliflower, tons of Greek toppings, and all the cheese: these Homemade Cauliflower Shawarma Naan Flatbreads are everyone’s favorite!

The breakdown…

First things first: the naan. Naan is my all time favorite bread, especially when prepared properly. There’s just something about that fluffy, soft texture that is a thousand times superior to any pita, in my opinion. Plus, naan is one of the easiest breads to make. In fact, it was my first bread I ever attempted in the kitchen. I’ve been making naan for years, and truly believe I have mastered the easiest, yet delicious at-home recipe. Here are some of my tips and tricks:

naan tips and tricks:

  1. Use warm milk! Some recipes call for water, but I think milk gives the dough the most plush consistency. And, make sure it’s not too hot. You definitely don’t want to burn your yeast. I usually just take my milk out of the fridge and microwave it for about 1-2 minutes. 
  2. Don’t skip the yeast! I’ve seen plenty of “no yeast” naan recipes, but they truly don’t compare. The yeast allows the dough to fluff up so that it gets large air pockets, which is crucial in any good flatbread. 
  3. Use a scorching hot skillet! Cast iron skillets are best for this recipe, as they retain heat much more than your traditional skillet. I heat up my cast iron for about 2-3 minutes before even adding my first piece of naan, just to ensure that it is hot enough. (pro tip? with such a hot skillet, the cooking process can get quite smokey — open the windows or turn on your hood ahead of time!)
  4. Grease grease grease! Greasing the skillet and naan is absolutely essential to that golden crust that encompasses the fluffy interior. This recipe calls for olive oil, but any other oil or butter would work well. Go with what you love — just don’t skip it!
  5. Lastly, keep an eye on your final few pieces of naan. As the skillet continues to heat up, your last few pieces will burn faster, so you may need to cook those for a shorter period of time.

If naan has intimidated you — don’t let it. It’s truly one of the easiest breads to make. Plus, after cooking your first few pieces, you’ll totally get the hang for it. This is one of those bread recipes you can easily make on a weeknight, which is not something to be said about every bread. You have to give it a shot! 

Next up, let’s talk about that cauliflower shawarma.

Shawarma is a Levantine dish consisting of spiced thinly sliced meat. Obviously, this recipe does not call for meat. But, what it does have is tons of shawarma spices that truly take the cauliflower florets to another level. With these spices, some lemon juice, and a little olive oil… into the oven they go! So easy, yet so good. While you could opt for chicken or lamb shawarma (as is traditional) on these Homemade Cauliflower Shawarma Naan Flatbreads, I really don’t recommend it. The cauliflower keeps these nice and light, but also adds a fresh crunch that is truly unmatched. 

With your homemade naan and roasted shawarma-seasoned cauliflower all good to go, now all you need to do is assemble! Start off with a layer of your favorite hummus on top of that naan — probably just about 2-3 tbsp. You could also use baba ganoush (my favorite), pesto, or even a whipped feta. The sky’s the limit!

On top of that, layer on your roasted cauliflower and all the Greek toppings! I chop up cherry tomatoes, kalamata olives, and red onion into a very fine dice. Dicing it up extremely fine definitely allows for the best distribution of your toppings, and allows for each bite to get a little bit of everything!

the cheese!!

Next up, the cheese! Go with both crumbled feta and some shredded gruyere. Given that it’s a flatbread, not a pizza, I don’t go crazy with the amount of cheese on each. With just a sprinkle of each cheese, you get the perfect salty touch from the feta and of course that creamy, melty touch from the gruyere. So good. 

those toppings…

After giving everything 5-10 minutes in the oven, it’s time to top it all off with some fresh basil and some pesto! If you don’t want to get or make pesto, you can omit this step. But, I think pesto adds a little herbaceous flavor to these Homemade Cauliflower Shawarma Naan Flatbreads that really makes everything pop. 

Honestly, these Homemade Cauliflower Shawarma Naan Flatbreads are one of my all time favorites. With tons of fresh greek flavors, yet a cozy bed of homemade naan, there’s nothing better. Whip these up for your fam for dinner tonight, or even for a crowd (maybe with some simple dressed greens?). Either way, you have to make these!

I hope you love these Homemade Cauliflower Shawarma Naan Flatbreads as much as I do! Let me know in the comments below!

Homemade Cauliflower Shawarma Naan Flatbreads
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Homemade Cauliflower Shawarma Naan Flatbreads

Recipe by Annie PatrickCourse: Main Course, Pizza, Flatbread, Appetizer, Dinner, LunchCuisine: Levantine, Mediterranean, AmericanDifficulty: Easy
Servings

7

flatbreads
flatbread prep time

10

minutes
flatbread cook time

35

minutes
naan total time

3

hours

Warm and fluffy homemade naan layered with your favorite hummus, roasted shawarma cauliflower, tons of Greek toppings, and all the cheese: these Homemade Cauliflower Shawarma Naan Flatbreads are everyone’s favorite!

Ingredients

  • naan:

  • ¾ cup warm milk, divided

  • 1 tbsp honey

  • 1 tsp instant yeast*

  • 1 cup plain greek yogurt

  • 4 cups all purpose flour, plus more as needed

  • 2 tsp baking powder

  • 1 ½ tsp baking soda

  • ½ tsp salt

  • ¼ cup olive oil, for brushing

  • Sprinkle of garlic powder

  • cauliflower:

  • 1 large head cauliflower, cut into florets

  • 2 tbsp olive oil

  • 1 large lemon, juiced

  • 1 ½ tsp ground cumin

  • 1 ½ tsp smoked paprika

  • ½ tsp ground cinnamon

  • ¾ tsp turmeric

  • 1 tsp dried oregano

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • assembly:

  • 1 cup hummus

  • ¾ cup cherry tomatoes, quartered

  • ½ cup kalamata olives, finely diced

  • ½ a red onion, finely diced

  • ½ cup feta cheese, cubed or crumbled

  • ½ cup gruyere cheese, grated

  • ¼ cup pumpkin seeds, toasted

  • fresh basil, to garnish

  • optional: basil pesto, to drizzle over top

Instructions

  • naan:
  • In the bowl of a stand mixer (or a large bowl), combine ¼ cup of the warm milk, honey, and instant yeast. The instant yeast should bubble right away. If using active dry yeast, see notes.
  • Add the rest of the milk, yogurt, flour, baking powder, baking soda, and salt. Using a dough hook attachment on a stand mixer or a wooden spoon, mix until the dough has completely incorporated, about 3 minutes. If the dough is too sticky, add a few more tablespoons of flour and knead in the bowl until a ball forms. Cover the bowl with plastic wrap or a damp towel and let sit in a warm place for 1-3 hours, or until the dough ball has doubled in size.
  • When it has doubled in size, divide the dough into 6-8 oval-shaped balls and roll out with a rolling pin. They should be about ½ inch thin. Brush both sides of each naan with olive oil, and sprinkle each with garlic powder.
  • Heat a large skillet (cast iron is best) over high heat. Once the pan is very hot, place the oiled naan on the skillet. Quickly cover the skillet with a lid and cook the naan on one side for about 30-45 seconds. Flip and cook for another 30 seconds on the other side. Large toasted spots should appear on one side. Remove from the skillet and repeat with remaining dough balls.
  • flatbreads:
  • Preheat the oven to 425 degrees.
  • Spread out on two large baking sheets, toss the cauliflower florets with the olive oil, lemon juice, and all of the shawarma spices. Roast in the oven for about 25 minutes, flipping once after about 15 minutes.
  • On baking sheets, spread each piece of naan with a few dollops of hummus. Layer on some of the cherry tomatoes, kalamata olives, red onions, and roasted shawarma cauliflower. Sprinkle with some feta and gouda cheese, then transfer each baking sheet to the oven. Bake for about 5-10 minutes, or until the gouda has melted.
  • Top with toasted pepitas, fresh basil, and a drizzle of basil pesto, if using. Slice into 2-3 slices and enjoy!

Notes

  • You can substitute instant yeast for active dry yeast. With active dry yeast, however, you will need to wait about 10-15 minutes after mixing the yeast with the honey and milk. Once the yeast has turned into a foam-type consistency, you can proceed with the recipe.
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