Naan Con Cubanos Fixin’
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Naan Con Cubanos Fixin’

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Recipe info icon


10 min
Recipe info icon


230 min
Warm Water
34 cup
Paul’s Zymil Low Fat Milk, warmed
34 cup
Active Dry Yeast
12 tbsp
12 tbsp
Glenisk Organic Greek Natural Yoghurt
14 cup
1 tbsp
Plain Flour
12 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
38 cup
Cumin Powder
14 tsp
Orange, juiced
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!
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