for 8 pieces

Dough

150 g	white flour
¼ tsp	salt
½ tsp	dry yeast
1 dl	water

Naan breads

1 tbsp	olive oil
1	garlic clove, squeezed

Salad

½ tbsp	white balsamic vinegar
½ tbsp	olive oil
¼ tsp	salt
a little	pepper
100 g	cucumbers, deseeded, diced
80 g	cherry tomatoes, quartered
40 g	pitted mixed olives, cut into rings
½ bunch	flat-leaf parsley, finely chopped

To serve

100 g

hummus

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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