Indian Naan with a quick vegetable saute

This is the naan and cabbage and mushroom saute that I made. I had no idea that they would go togethor, but I just tried it and it turned out to be really good. The recipe for the naan is not mine, but I invented the vegetable saute. Here is the recipe: Naan 2/3 cups warm water 1 tsp yeast 1 tsp white sugar 2 cups flour 1 tsp salt 2 tablespoons butter (olive oil is a healthy substitute) 2 tablespoon yogurt 2 tsp garlic bits Method: Add yeast and sugar to warm water. Let stand for 10 minutes. Stir flour and salt into a bowl. Add yeast mixture, 2 tablespoons of butter, and all of the yogurt. Mix into a soft dough and knead on a floured surface for 5 minutes until smooth and elastic. Place dough into a large greased bowl; cover it and let it sit in warm place for 1 1/2 hours. Then punch the dough down and knead it again for 5 minutes on a floured surface. Divide it into 6 pieces. Roll them out into 8 inch circle naans. Sprinkle with garlic bits while rolling them out. Cook naan 1 at a time under a hot grill for about 2 minutes till its puffed and each side is just browned. Cabbage and Mushroom saute 2 cups shredded cabbage 1 cup spinach 1 cup diced muhrooms 1 big onion (chopped) minced garlic (3) 1 jalapeno pepper chicken boullion granules (2 powdered) crushed pepper salt (to your taste) 2-3 tablespoons olive oil Heat the oil and add the onions and pepper. After 3 minutes add garlic. After the garlic is slightly golden, add the boullion granules and mix them all togethor. Then add cabbage and let it cook for 3 minutes. Do not cover it but let the water evaporate out. Then add mushrooms and after 1 minute add spinach. Mix them well and make sure the cabbage is still crunchy and that the mushrooms are cooked. Turn the fire off and add crushed pepper. That's it!! ~ Enjoy~