Ingredients
Naan:
3/4 cup Warm Water
3/4 cup Paul’s Zymil Low Fat Milk, warmed*
1 1/2 tsp Active Dry Yeast
1 1/2 tsp Salt
1/4 cup Glenisk Organic Greek Natural Yoghurt*
1 tbsp Honey
3 1/2 cup Plain Flour
Cubanos-style Topping:
250g Shabu-Shabu Cut Pork Collar, defrosted
200g Honey-Baked Ham, thinly sliced or shaved
100g Carne Meats Milano Salami*
3 tbsp Maille Dijonnaise*
8 slices Swiss Cheese
6 tbsp Smokey Barbecue Sauce
1/4 tsp Cumin Powder
1 Orange, juiced
1 bottle Kuhne Pickled Gherkins*
100g Fresh Coriander
*Available at your nearest Finest FairPrice store.
Method
- 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.
- Simmer barbecue sauce, orange juice, cumin powder, and a little water in a pan until the mixture has a loose syrup-like consistency. 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 this with the barbecue sauce mixture.
- 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. Grill in non-stick pan on high heat, flipping to prevent too much charring.
- Brush naan with Dijonnaise and layer ham, pork collar, salami and pickles, before topping with 2 slices of Swiss Cheese. Place the assembled naan into a preheated oven at 165°C for 5 mins to warm up then garnish with coriander and serve immediately!
