French Pizza Naan Bread

Ingredients

Directions

1. 1

   For the basic dough, preheat the oven (electric cooker: approx. 50 °C). Warm the milk lukewarm. Mix milk, 1 teaspoon sugar and yeast and let rest for about 25 minutes. Mix 250 g flour and 1⁄2 tsp. salt. Add yeast milk, oil, yoghurt and egg.

2. 2

   First mix the ingredients with a wooden spoon. Then knead with your hands to a smooth and supple dough.

3. 3

   Cover the dough with a kitchen towel and leave to rise in a warm oven for about 1 hour until the volume has doubled.

4. 4

   After walking on floured work surface knead vigorously once again. This makes the dough more elastic and easier to shape. Then form it into 6 balls and let it rest for another 15 minutes.

5. 5

   Cut the cheese into thin slices. Drain tuna and capers well in a sieve.

6. 6

   For the pizza sauce: Peel and finely dice 1 onion and 1 garlic clove. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic until transparent. Add 1 tin (425 ml) of tomatoes, chop a little with a spatula.

7. 7

   Bring to the boil and simmer for 30-40 minutes until slightly thick. (Caution - the sauce splashes!). Wash 4 stems of oregano and 4 stems of basil, shake dry, pluck off leaves and chop finely. Stir into the finished sauce.

8. 8

   Season to taste with salt, pepper and sugar.

9. 9

   Roll out each ball with the dough roller into approx. 1⁄2 cm thin oval-shaped flat cakes (approx. 18 x 10 cm). Heat a pan (cast iron is most suitable due to its natural coating) without fat.

10. 10

    Fry the bread cakes in it over high heat for 1-2 minutes on each side, one after the other, until golden brown. When the bread starts to bubble, turn and fry from the other side. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see

11. 11

    manufacturer). Line baking tray with baking paper. Cover breads with pizza sauce, tuna, capers and cheese. Season with salt and pepper. Bake on the baking tray in a hot oven for 8-10 minutes. Sprinkle with basil leaves if necessary.