
Naan Con Cubanos Fixin’
Level
difficult
Cooking
10 min
Preparation
230 min
Ingredients
Servings
4
Naan | |
Plain Flour | 3 1⁄2 cups |
Low Fat Milk warmed | 3⁄4 cup |
Greek Yoghurt plain or natural | 1⁄4 cup |
Active Dry Yeast | 1⁄2 tbsp |
Honey | 1 tbsp |
Water warm | 3⁄4 cup |
Salt | 1⁄2 tbsp |
Cubanos-style Toppings | |
Shabu-Shabu Pork Collar defrosted | 250 g |
Honey-Baked Ham thinly sliced or shaved | 200 g |
Milano Salami | 100 g |
Dijonnaise | 3 tbsp |
Swiss Cheese | 8 slices |
Barbecue Sauce | 3⁄8 cup |
Cumin Powder | 1⁄4 tsp |
Orange juiced | 1 |
Pickled Gherkins | 1 jar |
Fresh Coriander | 100 g |
How to cook
Prepare the naan
- Mix the water, milk, yeast, salt, honey and yoghurt.
- Mix in the flour thoroughly.
- Let the dough mixture rest for 2 hours on the countertop loosely covered, or wrap and store it in the fridge overnight.
Prepare the barbecue sauce
- Simmer barbecue sauce, orange juice, cumin powder, and a little water in a pan until the mixture has a loose syrup-like consistency.
Prepare the pork collar
- In a non-stick pan on high heat, brown the slices of pork collar.
- Stack the seared pork collar slices, roll them into a bundle, and slice thinly.
- Mix the pork slices with the barbecue sauce.
Start cooking
- Flour a work surface, punch down the dough and divide it into 4 portions.
- Shape the naan by stretching and using your fingers to press the naan into shape.
- Grill the naan in non-stick pan on high heat, flipping to prevent too much charring.
- Brush the naan with Dijonnaise then layer the ham, pork collar slices, salami and pickles.
- Top off with 2 slices of cheese, then bake in a preheated oven at 165°C for 5 minutes.
- Garnish with coriander and serve immediately!
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