Naan bread with pastrami, mustard and little gems
So simple to make, yet so delicious!
For 12 naan breads
- 500 g Mix for naan
- 280 ml water (room temperature)
- 25 ml olive oil
- Before shaping your dough, always flour your workspace/rolling pin/dough.
For the topping
- 4 tablespoons old-fashioned mustard
- 1 tablespoon honey
- 400 grams fresh pastrami (preferably veal pastrami), sliced
- 1 red onion
- 4 Little Gems
- Several garden cress or alfalfa sprouts
Make the naan bread
Combine the Mix, water and oil. Knead 5 minutes with a kitchen robot or by hand into a supple dough.
Cover with a tea towel. Let rise at room temperature for 60 minutes. Divide the dough into 12 pieces and shape them into balls. Cover and let rise at room temperature for 10 minutes.
Roll the balls of dough out into an oval shape (12 cm x 18 cm). Place an anti-stick pan over medium heat. Fry until both sides of the naan are golden brown.
Make the filling
Place the mustard and the honey in a bowl and mix until smooth.
Put some pastrami on each naan. Spread the honey-mustard sauce on the pastrami.
Finely slice the red onion. Garnish the naan sandwiches with onion. Place the sandwiches under the grill for 7 to 10 minutes until the pastrami is lukewarm.
Cut the Little Gems into quarters and sauté them briefly in a hot pan. They should be slightly browned yet still al dente.
Remove the naan sandwiches from the oven, and garnish with the Little Gems and with the garden cress or alfalfa sprouts.