1. Combine sauce ingredients; yogurt, garlic, olive oil, dill, lemon juice, salt and pepper together in a bowl and store in the fridge until ready to serve. Can be made a day or two ahead of time.

2. Preheat oven to 400 degrees.

3. Combine meatball ingredients together in a large bowl. Mix well and form in 2 tbsp. sized balls. Place them on a parchment lined baking sheet. Bake for 18-22 minutes or until they are fully cooked through.

4. Meanwhile dice up all the ingredients for the salad and combine in a bowl.

5. Distribute the meatballs, sauce and salad between your nann . Roll up and enjoy!

Naan Instructions

1. In a small bowl, add sugar, warm water, and yeast together. Stir well to combine. Let rest 10 minutes allowing the yeast to activated. It should become foamy and smell like bread.

2. Place flour on a flat dry surface and make a well in the middle. Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with thin damp cloth and let rise in a warm place. Allow the dough to double in size, about 1 hour.

3. Divide dough into 8 equal balls. Using a rolling pin, roll each ball of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick. Repeat with the rest of the dough.

4. Warm a cast iron skillet over medium-high heat. Lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes until large toasted spots appear on the underside.

5. Brush with butter, then sprinkle with a little salt and garlic powder.