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
Naan breads
Salad
To serve
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Naan breads
Divide the dough into 8 equal portions, shape into balls. On a lightly floured surface, stretch into ovals approx. 5 mm thick. Mix the oil and garlic, brush the dough with the mixture. Place one flatbread in a hot, non-stick frying pan, cook for approx. 2 mins., flip, cook for a further 2 mins. Remove from the pan, leave the naan to cool on a rack. Bake the remaining flatbreads in the same way.
Salad
Pour the balsamic and oil into a bowl, season. Add the cucumber and all the other ingredients up to and including the parsley, mix.
To serve
Spread the hummus onto the naan breads, top with salad, plate up.
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