Naan with roast beef, herb dressing, courgette, kohlrabi, oranges, and parmesan
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 herb dressing
- 2 tbsp olive oil
- fresh herbs such as basil, parsley, sage, oregano, etc.
- salt and pepper
For the topping
- ½ courgette
- 1 kohlrabi
- 2 oranges
- 150 g fresh roast beef
- 50 g baby lettuce
- 100 g parmesan flakes
- olive oil
- salt and pepper
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.
Make the herb dressing
STEP 4
Make the herb dressing by mixing olive oil with the fresh, finely chopped herbs. Season with salt and pepper.
Make the topping
STEP 5
Cut the courgette into slices of about 2 mm thick. Dredge the slices in some olive oil and grill in the oven for 15 to 20 minutes at 175°C.
STEP 6
Remove the peel from the kohlrabi and grate the white flesh.
STEP 7
Peel the orange and cut into slices. Cut each slice in half.
STEP 8
Cover a naan with roast beef, roasted courgette, grated kohlrabi, a few pieces of orange, and baby lettuce. Garnish with parmesan flakes and the herb dressing.
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