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Pre-heat BBQ to 180°C and use the flat side of the non-stick coated reversible grill.
Add olive oil and grill the vegetables until soft.
Place into a bowl and cover with aluminium foil to keep warm.
In a small pan heat the milk (do not boil).
In a medium bowl, crumble the yeast, add sugar and 50ml of the warm milk. Stir and leave for 12 minutes.
In another bowl, beat the egg with yoghurt, and add the rest of the milk and oil.
Pour flour in a large bowl and mix with salt and baking powder.
Make a well in the centre of the flour and add the yoghurt and the yeast mix. Mix by hand until it’s smooth without lumps.
Set the dough aside and cover with a humid towel. Let it rise for 2 or 2 ½ hours. Allow the volume to double in size.
Pre-heat BBQ to 200°C.
When the dough has risen, knead for 3-5 min and split into ten evenly sized balls.
Using a rolling pin, make an elongated bread from each ball, approx. 1 cm thick. Put some flour on the rolling pin and work-space to prevent sticking.
Bake the naan breads on the rectangular ceramic baking stone for about 4 minutes, then turn.
Place the vegetables on the naan breads with slices of mozzarella and basil. Grill for 4 minutes until the naan bread is golden brown and the mozzarella slightly melted.
In the meantime, stir all ingredients together for the dressing and add salt and pepper to taste.
Cut the breads in halves and serve with the yoghurt dressing together with garlic and chives.
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