Naan tacos

Soft Indian flatbread filled with vegetables and Baranja sausage is a dish that is not put down easily. Homemade naan can be substituted with tortillas for an even faster version.

moderate

30 + 60 minutes

Ingredients

250 g fine wheat flour
4 g dry yeast (half a packet)
1 tbsp sugar
60 ml lukewarm water
Pinch of salt
60 ml yoghurt
20 g butter for brushing
100 g Belje Baranja sausage
100 g arugula
100 g shredded cabbage
1 large tomato
100 ml yoghurt
2 tbsp mayonnaise
2 cloves garlic

Preparation

Knead a smooth dough from the ingredients for naan. Transfer the dough into a bowl, cover it with plastic wrap and leave it for 60 minutes in order for the dough to double in size.
Heat the pan until very hot. Melt the butter and set it aside.
Divide the dough into 4 equal parts. Roll out the dough into a thin circle.
Brush each side with melted butter and cook for about half a minute.
Thinly slice the Baranja sausage.
Shred and salt the cabbage. Optionally, sprinkle with a bit of olive oil.
Add washed arugula and mix together.
Slice the tomato into rounds.
Place a handful of greens (arugula and cabbage) and tomato in the centre of each naan. Add the sliced sausage.
Make a dressing by mixing yoghurt, mayonnaise and minced garlic.
Drizzle the dressing over the greens and sausage.
Fold the other half of the naan over it and enjoy every bite.