Naan bread with tomato pesto

Name: Naan bread with tomato pesto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 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

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

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