Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Cauliflower
Sandwich
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Combine the oil, water, milk and coconut yoghurt, add to the flour, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs.
Cauliflower
Mix the cauliflower with the shallots, garlic, oil, fennel seeds, coriander seeds and salt in a bowl, spread on a baking tray lined with baking paper.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C (convection). Remove the cauliflower and allow to cool slightly.
Naan
Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll out each ball into an oval approx. 5 mm thick. Place the naan on two baking trays lined with baking paper, bake for approx. 10 mins. in the centre of the oven. Remove, cover and set aside.
Sandwich
Combine the coconut yoghurt with the tahini, lemon juice and mint, season. Top the naan with the cauliflower, reserved spring onion greens and dressing, then fold together.
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