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1
In a medium bowl, toss the flour with the baking powder, sugar and salt.
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2
In a small bowl, whisk together the egg yolk, water, milk, yogurt and oil.
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3
Stir the liquid into the flour mixture with a wooden spoon.
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4
Transfer the dough to a lightly floured work surface and knead briefly until smooth.
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5
Divide the dough into 4 pieces and shape each piece into an oval disk.
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6
Wrap each dough disk in plastic wrap and refrigerate until chilled, about 4 hours or overnight.
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7
In a small bowl, stir together 1 tablespoon of the creme fraiche, 1 tablespoon of the lime juice, 1 tablespoon of the chopped dill and the horseradish and mayonnaise.
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8
Fold in the pineapple.
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9
Refrigerate until chilled, about 2 hours.
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10
Set a large pizza stone in the bottom third of the oven.
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11
Preheat the oven to 500 for at least 40 minutes.
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12
In a small bowl, combine the remaining 1/4 cup of creme fraiche with the remaining 1/2 tablespoon of chopped dill and 1/2 tablespoon of the lime juice.
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13
On a lightly floured work surface, roll out each piece of dough to a 9-by-7-inch oval.
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14
Set the ovals on the pizza stone and bake for about 3 1/2 minutes, or just until golden and puffed.
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15
Meanwhile, in a bowl, whisk the oil with the remaining 1 teaspoon of lime juice and season with salt and pepper.
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16
Add the greens and toss to coat.
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17
Set a hot naan on each of 4 plates and top with the greens.
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18
Cover the naans with the pineapple, half of the dill cream and the shrimp.
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19
Spoon the remaining dill cream on top and serve at once.
