Naan bread with tomato pesto

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 75 ml Milk
  • 1 TEASPOON Sugar
  • 1 TEASPOON Dry yeast
  • 250 g Flour
  • 7-10 Tbsp Salt
  • 5 TABLESPOONS Olive oil
  • 75 g Whole milk yoghurt
  • 1 egg (size M)
  • 300 g green tomatoes
  • 1 Pot of basil
  • 100 g Parmesan cheese
  • 30 g Cashew nuts
  • 7-10 Tbsp Pepper
  • 200 g cherry tomatoes
  • 7-10 Tbsp Flour

Directions

  1. 1

    Warm the milk lukewarm. Mix milk, sugar and yeast. Cover and let rest for about 25 minutes. Mix flour and 1/2 tsp. salt in a bowl. Add yeast milk, 1 tbsp. oil, yoghurt and egg, knead to a smooth, supple dough.

  2. 2

    Cover the dough and leave to rise in a warm place for about 1 hour.

  3. 3

    Wash, clean and quarter the green tomatoes and remove the seeds. Wash basil, shake dry and pluck leaves from the stalks. Grate 50 g cheese finely. Coarsely chop nuts and roast them in a pan without fat for about 2 minutes.

  4. 4

    Finely puree green tomatoes, basil, grated cheese and nuts with a hand blender. Let 4 tablespoons of oil run in drop by drop, season with salt and pepper.

  5. 5

    Knead dough briefly and form into 5-7 balls of the same size. Leave to rest briefly. Roll out to thin oval-shaped flat cakes on a floured work surface. Heat up a large coated grill pan. Bake the flat cakes in it one after the other from each side for about 2 minutes.

  6. 6

    Wash and halve the cherry tomatoes. Chop the rest of the cheese into fine shavings. Arrange naan breads, spread with pesto, add tomatoes and sprinkle with cheese.

Nutrition Facts

KCAL
530 kcal
CARBS
53 g
FATS
26 g
PROTEINS
21 g