Rosemary Naan at the BBQ
A wonderfully simple sandwich on the BBQ without wasting too much time on this side? The Rosemary Naan is an excellent choice! Have fun baking!
Servings 4 Naan
Ingredients
- 300 gr. self-rising flower
- 200 gr. low-fat yoghurt or skyr
- 4 gr. salt
- 2 sprigs of finely chopped rosemary
- 2 tbsp oil
Instructions
- Take the bowl from your food processor and add the ingredients (except the oil).
- Mix well until the dough is firm in texture and no longer granular (otherwise add some yogurt).
- Divide the dough ball into 4 equal parts and push it flat from the middle outwards with a flat hand until you have a thin flat disc.
- Prepare your BBQ for a direct session at medium temperature +-200°C (for nice grill marks a cast iron grid is handy).
- Brush the Rosemary Naan with a thin layer of oil and grill for a few minutes on both sides until they have a nice color and the crust is crispy.