Naan with walnut-bell pepper dip

Ingredients

For 12 naan breads

• 500 g Mix for naan
• 280 ml water (room temperature)
• 25 ml olive oil
• When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.

For the bell pepper dip

• 1 jar of grilled bell peppers
• 1 clove of garlic
• 30 g walnuts
• 1 tbsp olive oil
• ½ tsp cinnamon
• ½ tsp ground coriander
• ½ tsp ground cumin
• Salt and pepper

For the garnish

• Several sprigs of flat-leaf parsley and a few walnuts

Preparation

Make the naan breads

STEP 1

Add mix, water, and oil together and knead for 5 minutes by hand or in a food processor until you have a smooth dough.

STEP 2

Cover the dough with a tea towel. Let rise at room temperature for 60 minutes. Divide the dough into 4 pieces and shape them into balls. Cover and let rise at room temperature for 10 minutes.

STEP 3

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.

STEP 4

Cut each naan into triangles.

Make the walnut-bell pepper dip

STEP 5

Mix all the ingredients in a blender until smooth.

STEP 6

Serve in a decorative bowl and garnish with the flat-leaf parsley and a few walnuts.