Naan sandwich
Naan bread basic recipe:
- 75 ml milk
- 1 tsp sugar
- 1 tsp instant yeast
- 250 g fluor
- 1 tbsp olive oil
- 75 g yoghurt
- 1 piece egg
Stir the sugar and yeast in a warmish milk, then run for about 25 minutes. Take a wooden spoon and combine the fluor, salt, oil, yoghurt, egg and the yeast. Mix them well. By hand knead the dough smoothly, cover with a kitchen cloth and let it rise for double in warm oven. When you took the dough out from the oven knead one more time, distribute into 6 or 8 equal piece, pin out one by one to about 0,5 cm thickness. Bake each side for about 1-2 minutes in preheated pan (without oil).
You will need for the sandwich filling:
- 0,5 kg roastbeef
- 1 piece onion
- olive oil
- ~ 350 g red and grean bell pepper (chopped)
- 1 piece tomato (chopped)
- 4 tbsp cideer vinegar
- 5 tbsp ketchup
- salt,pepper
- 4 tbsp yoghurt
- 3 tbsp sour cream
- a handful of parsley
- 1 lemon or lime rasped skin and squash juice
- 100 g aragula
Chop the onion and fry in preheated oil gently. Add the red and green bell peppers, tomato, vinegar, 100 ml water, ketcup then boil it. Cook further 20 minutes on middle temperature. In the mmeantime wash the meat and cut into slices ( unfortunately I didn’t get beef, so I had to choosen chicken breast instead ). Smear the meat slices with half of the pepper sauce, put away for an hour. Than make the parsley-yoghurt sauce till the meat is in the fridge. Mix the chopped parsley with the sour cream,yoghurt, rasped lemon or lime skin and juice, season with a pinch of salt. Fry the chicken or beef slices in a pan (in preheated oil) for some minutes(3-4) of each side, season with salt and pepper. Rotate into the remaining pepper sauce and Cut into thin stripes. Put some pepper meat stripes onto the naan, add from the sour cream sauce and put on the crown with aragula covering with an other naan at the end.
