for 4 people

Marinade

½	red pepper, cut into pieces
1	tomato, cut into pieces
½	onion, cut into pieces
1	garlic clove
2 ½ tbsp	tomato puree
1 tsp	dried oregano
½ tsp	salt
a little	pepper

Dough

400 g	white flour
2 tsp	sugar
1 ½ tsp	dry yeast
1 ½ tsp	baking powder
1 tsp	salt
2 dl	milk
80 g	plain yoghurt

Charcoal/gas/electric grill

1	salmon fillet (approx. 600 g)

Kebabs

100 g	plain yoghurt
½	tomato, thinly sliced
½	onion, thinly sliced

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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