Grilled Naan Flatbread

In a small bowl, combine yeast and sugar with ½ cup warm water (about 110 degrees F) and let sit for about 10 minutes or until mixture looks foamy.

Sift flour, salt and baking powder together in a large bowl. Add yeast mixture, yogurt, and oil and mix with a fork until ingredients begin to form a dough. Knead the dough with your hands until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 2 hours.

Heat a gas or charcoal grill and separate the dough into 6 equal portions. Roll each portion into a ball and using a rolling pin on a lightly floured surface, roll into teardrop shapes.

Place a few pieces at a time onto grill, and cook without moving until bottom is charred in spots and light golden brown. Flip with a large spatula or tongs and cook until second side is charred and browned. Remove naan from the grill and immediately brush with olive oil.

To assemble the flatbreads:
In a small bowl, combine yogurt and Harissa paste.

In a separate bowl, toss together chickpeas, chili powder and lime juice. Season with salt and pepper.

Spread a thin layer of avocado onto each piece of naan. Top with chickpeas, shredded carrot and shredded cabbage. Drizzle or dollop with Harissa yogurt and sprinkle with cilantro.