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You are here: Home / Recipes / World Bread / Naan / Naan with roast beef, herb dressing, courgette, kohlrabi, oranges, and parmesan

1 Filed Under: Naan

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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Filed Under: Naan

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