Name: Naan Con Cubanos Fixin’
Prep time: 230 min
Cook time: 10 min
Total time: 240 min
Yield: 4
Cuisine: Bakes
Ingredients: 3/4 cup Warm Water; 3/4 cup Paul’s Zymil Low Fat Milk, warmed; 1/2 Tbsp Active Dry Yeast; 1/2 Tbsp Salt; 1/4 cup Glenisk Organic Greek Natural Yoghurt; 1 Tbsp Honey; 3 1/2 cups Plain Flour; 250 g Shabu-Shabu Cut Pork Collar, defrosted; 200 g Honey-Baked Ham, thinly sliced or shaved; 100 g Carne Meats Milano Salami; 3 Tbsp Maille Dijonnaise; 8 slices Swiss Cheese; 3/8 cup Smokey Barbecue Sauce; 1/4 tsp Cumin Powder; 1 Orange, juiced; 1 jar Kuhne Pickled Gherkins; 100 g Fresh Coriander

Naan Con Cubanos Fixin’

Level

difficult

Cooking

10 min

Preparation

230 min

Ingredients

Servings

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.