Naar inhoud

Naan bread with grilled vegetables


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
  • Flour

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

Yoghurt dressing

  • 200 ml yoghurt
  • 1 cup of minced chives
  • 1 clove garlic, crushed
  • salt & pepper


Recommended CADAC cooking Surfaces: Grillplate, pizzastone and dome

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.

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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