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  • Naan bread with grilled vegetables

    Ingredients naan bread (10 pcs)

    150 ml milk
    15 g yeast
    ½ teaspoon sugar
    150 g yoghurt
    1 egg
    2 tablespoons oil
    500 g flour
    1 teaspoon salt
    1 teaspoon baking powder

    TIP: use the rectangular ceramic baking stone

    Preparation naan bread

    • Heat the milk until it’s warm (not hot).
    • Crumble the yeast in a bowl, add sugar and 50 ml of warm milk. Stir lightly and leave for 12 minutes.
    • Meanwhile beat the egg with yoghurt, the rest of the milk and oil.
    • Pour flour in a large bowl and mix with salt and baking powder.
    • Make a well in the centre of the flour and add the yoghurt and the yeast mix.
    • Mix by hand until it’s smooth
    • Set the dough aside and cover with a humid towel. Let it rise for 2 or 2 ½ hours. The volume needs to be doubled.
    • Pre-heat the BBQ to approx. 200°C.
    • When the dough has risen, knead it once more and split into ten balls.
    • Using a rolling pin, make an elongated bread from each ball, approx. 1 cm thick. Put some flour on the rolling pin and work-space to prevent sticking.
    • Bake the naan breads on the rectangular ceramic baking stone for about four minutes, then turn.
    • At this moment place the vegetables on it with slices of mozzarella and basil. Grill for four minutes until the naan bread is golden brown and the mozzarella is lightly melted.
    • Meanwhile stir all ingredients for the dressing and add salt and pepper.
    • Cut the sandwich into pieces and serve with a yoghurt dressing with garlic and chives.

    Ingredients grilled vegetables

    Olive oil 2 peppers, sliced into small strips
    2 red onions, cut into thin strips
    2 spring unions, cut into strips of 1 cm
    2 green chili peppers, chopped and de-seeded
    4 pomedori tomatoes, chopped into 4 parts
    2 tablespoons of dried oregano
    1 cup chopped fresh basil 4 naan breads
    2 balls of mozzarella, sliced

    TIP: use the Meridian reversible grill

    For the yoghurt dressing
    200 ml yoghurt
    1 cup of minced chives
    1 clove garlic, crushed
    salt & pepper

    Preparation grilled vegetables

    • Pre-heat BBQ to 180°C and use the flat side of the non-stick coated reversible grill.
    • Cut the vegetables and place (without basil) on the grill. Sprinkle with olive oil.
    • Grill the vegetables until done and soft.
    • Place into a bowl and cover with aluminium foil to keep warm.

    Serve with the yoghurt dressing.

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