Tuna Naan
Naan bread originally comes from South Asia, but the versions made with various fillings are popular worldwide. The tuna version is special because it combines the softness of the bread with the distinctive taste of fish. As the naan begins to cook in the hot pan, the aroma of tuna and onion quickly fills the kitchen, creating a truly homely feeling. Tip: if you like, you can also flavor the filling with a little lemon juice or parsley, but be careful not to make it too wet. When baking, it is important that the bottom of the dough does not burn, so work over medium heat. This naan makes an excellent protein-rich dinner, which can also be complemented by a fresh salad or yogurt dip.
Ingredients for this recipe
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Preparation Steps
1
Drain the canned tuna and finely chop the red onion, then combine them. This will be the naan filling.
2
In a mixing bowl, combine the flour, yeast, sugar, and salt. This ensures a good base for the naan dough.
3
Add the yogurt, olive oil, and lukewarm water. Mix, then knead until you get a smooth dough.
4
Knead for 10 minutes until the dough is elastic and smooth. If it's too sticky, adjust with a little flour.
5
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
6
Divide the risen dough into 6 equal parts. Form balls, then roll them out into oval shapes.
7
Spoon the tuna and onion filling onto one half of the rolled-out naan. Fold the other half over, gently press down, and roll it out slightly again.
8
Heat a heavy-bottomed skillet over medium heat. Place the naan in the pan and cook for 1-2 minutes per side, until brown spots appear.
9
While still warm, brush with melted butter. This enhances the flavors and makes the naan more succulent.
10
Serve fresh – an excellent choice for lunch or dinner, complemented by a fresh salad.
