Naan Con Cubanos Fixin’
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Naan Con Cubanos Fixin’

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Level

difficult
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Cooking

10 min
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Preparation

230 min
Ingredients
Servings
4
Naan:
Warm Water
34 cup
Paul’s Zymil Low Fat Milk, warmed
34 cup
Active Dry Yeast
12 tbsp
Salt
12 tbsp
Glenisk Organic Greek Natural Yoghurt
14 cup
Honey
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
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!
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