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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
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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