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
Marinade
Dough
Charcoal/gas/electric grill
Kebabs
How it's done
Marinade
Puree the pepper, tomato, onion, garlic and tomato puree, season.
Dough
Mix the flour, sugar, yeast, baking powder and salt in a bowl. Add the milk and yoghurt, knead into a dough for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.
To shape
Divide the dough into 4 portions, stretch into ovals approx. 0.5 cm thick.
Charcoal/gas/electric grill
Brush the salmon with 4 tbsp of the marinade, place in a grill tray. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 10 mins. all over. Place the flatbreads alongside and grill over/on a medium heat (approx. 200 °C) for approx. 2 mins. on each side.
Kebabs
Cut open the naan breads but do not slice all the way through. Pull apart the salmon using two forks, mix in the remainder of the marinade. Fill the naans with the salmon, yoghurt, tomatoes and onions.
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