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
Squash
Yoghurt dressing
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water, yoghurt, oil and honey, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Shape
Divide the dough into 8 portions, shape into balls, roll out thinly on a lightly floured surface.
Cook the naan
Fry the naans in a non-stick frying pan over a medium heat for approx. 2 mins. on each side.
Squash
Mix the squash, onions, oil and salt in a bowl, spread on a baking tray lined with baking paper along with the garlic.
Roast the squash
Approx. 25 mins. in the upper half of an oven preheated to 220 °C. Remove.
Yoghurt dressing
Combine the yoghurt with all the other ingredients up to and including the salt. Squeeze the garlic out of its skin, mash with a fork, mix in. Spread the yoghurt and squash on top of the naans. Sprinkle with the pistachios and pomegranate seeds.
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