
Naan Con Cubanos Fixin’
Level
difficult
Cooking
10 min
Preparation
230 min
Ingredients
Servings
4
Naan: | |
Warm Water | 3⁄4 cup |
Paul’s Zymil Low Fat Milk, warmed | 3⁄4 cup |
Active Dry Yeast | 1⁄2 tbsp |
Salt | 1⁄2 tbsp |
Glenisk Organic Greek Natural Yoghurt | 1⁄4 cup |
Honey | 1 tbsp |
Plain Flour | 3 1⁄2 cups |
Cubanos-style Topping: | |
Shabu-Shabu Cut Pork Collar, defrosted | 250 g |
Honey-Baked Ham, thinly sliced or shaved | 200 g |
Carne Meats Milano Salami | 100 g |
Maille Dijonnaise | 3 tbsp |
Swiss Cheese | 8 slices |
Smokey Barbecue Sauce | 3⁄8 cup |
Cumin Powder | 1⁄4 tsp |
Orange, juiced | 1 |
Kuhne Pickled Gherkins | 1 jar |
Fresh Coriander | 100 g |
How to cook
Step 1
- Mix water, milk, yeast, salt, honey and yoghurt. Mix flour in thoroughly. Rest for 2 hours on countertop loosely covered, or wrap and store in fridge overnight.
Step 2
- Simmer barbecue sauce, orange juice, cumin powder, and a little water in a pan until the mixture has a loose syrup-like consistency.
Step 3
- In a non-stick pan on high heat, brown the slices of pork collar.
Step 4
- Stack the seared pork collar slices, roll them into a bundle, and slice thinly. Mix this with the barbecue sauce mixture.
Step 5
- Punch down the dough, flour a work surface and divide the dough into 4 portions. Shape the naan by stretching and using fingers to press the naan into shape.
Step 6
- Grill in non-stick pan on high heat, flipping to prevent too much charring.
Step 7
- Brush naan with Dijonnaise and layer ham, pork collar, salami and pickles, before topping with 2 slices of Swiss Cheese.
Step 8
- Place the assembled naan into a preheated oven at 165°C for 5 mins to warm up then garnish with coriander and serve immediately!
Shop ingredients
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