Naan with walnut-bell pepper dip
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
Make the naan breads
Add mix, water, and oil together and knead for 5 minutes by hand or in a food processor until you have a smooth dough.
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.
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.
Cut each naan into triangles.
Make the walnut-bell pepper dip
Mix all the ingredients in a blender until smooth.
Serve in a decorative bowl and garnish with the flat-leaf parsley and a few walnuts.1