Beautiful rainbow carrots ready to be roasted in the oven with earthy spices and paired with tangy Mountain High Yoghurt.


  • 2 cups all purpose flour
  • 2 tablespoons spoon vegetable oil
  • 1/2 teaspoon of sugar
  • 1 teaspoon salt
  • 1 tablespoon or 1/2 packet yeast
  • 1/3 cup room temperature Mountain High Yoghurt


  1. Mix all ingredients and add a touch of warm water as needed to make the dough firm.
  2. Form a large ball and brush with oil. Cover and let it rise on counter top for 6 to 8 hours.
  3. Divide the dough into 8 balls. Roll out to egg shape and place on a baking sheet. Broil in oven for 3-4 minutes until top is golden brown.
  4. Brush with butter and turn naan for 1-2 minutes until done.
  5. Serve hot from the oven.
On a square platter, there are five pieces of naan bread, with lemon and red onion slices underneath. Beside the plate, there are two small dip containers and a tub of Mountain High Original Plain Yoghurt, front to package.