Naan bread with grilled vegetables
Indian naan bread is easy to make yourself, quick to prepare and makes a great barbecue side dish for gourmet meat. Try this great recipe and surprise your guests with the fluffy flatbread topped with grilled vegetables.
People:For 8 persons
Cooking time:60 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Prepare the dough
| 300 g | Flour |
| 1 tsp. | Instant yeast |
| 1 tsp. | Sugar |
| 1 tsp. | Salt |
| 4 tbsp. | Yogurt |
| 1 tbsp. | Olive oil |
| 100 ml | Milk |
Top the naan
| 700 g | Vegetables (zucchinis, peppers, eggplants, fennel) |
| 4 tbsp. | Olive oil |
| 2 pieces | Garlic cloves (pressed) |
| 2 tbsp. | Parsley, chopped |
| Some | Salt |
| Some | Pepper |
Preparation steps
Prepare the bread dough
- Knead the ingredients for the dough for approx. 10 minutes.
- Cover the bread dough and leave to rise in a warm place for approx. 1 hour.
- Divide the dough into 8 equal pieces on a lightly floured work surface and roll out thinly.
- Bake on the grill (or in a dry pan) until golden brown on both sides.
- Mix together the olive oil, garlic and parsley. Season with salt and pepper. Brush the grilled naan breads with the mixture.
Top the naan breads
- Cut the vegetables into bite-sized pieces and grill.
- Arrange on the bread and drizzle with chorizo mayonnaise.
Tip: Also tastes delicious with tzatziki or garlic and sour cream dip!
For the meat topping in this recipe, we have used thin slices of our crispy crack leg. Of course, you can also use various other types of gourmet meat, such as succulent “Gentle Chick” chicken breast.