Bedienungsanleitung Cadac Carri Chef 2- 8910-30 (Seite 8 von 9) (Englisch)

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Heat the milk until it’s warm (not hot). Crumble the yeast in a bowl, add sugar and 50 ml of warm milk. Stir

lightly and leave for 12 minutes. Meanwhile beat the egg with yoghurt, the rest of the milk and oil.

Pour ﬂour in a large bowl and stir with salt and baking powder. Make a well in the centre of the ﬂour and add

the yoghurt and the yeast mix. Start mixing by hand until it’s smooth. Put the dough apart with a humid towel

over it and let it rise for 2 or 2½ hours. The volume needs to be doubled.

Pre-heat the BBQ to approximately 200°C. When the dough has rised, knead it once more and split into 10

balls. Use a rolling pin to make an elongated bread of each ball, approximately 1 cm thick. Put some ﬂour on

the pin and working space to prevent sticking.

Bake the naan breads on the Baking stone for about 4 minutes and turn over.

Place the vegetables onto it with slices of mozzarella and basil. Grill for 4 minutes until the naan bread is

golden brown and the mozzarella is lightly melted. Meanwhile stir all ingredients for the dressing and add salt

and pepper. Cut the sandwich in pieces and serve with a yoghurt dressing with garlic and chives.

Makes 10 pieces.

SANDWICH OF NAAN BREAD WITH GRILLED VEGETABLES

150 ml milk

15 g yeast

½ teaspoon sugar

150 g yoghurt

1 egg

2 tablespoons oil

500 g ﬂour

1 teaspoon salt

1 teaspoon baking powder

Flour for unwinding

REQUIRED SURFACE

Baking Stone

Pizza crust: Stir the yeast, salt and some pepper in a bowl. Make a well in the centre and pour in the water

and oil. Add and stir the meal gradually into a soft dough. Mix the dough for about 10 minutes (on a worktop

covered with some meal) until ﬁrm and elastic. If it’s too dry add some warm water. Place the dough in a

greased bowl, cover it and leave to rise until the volume has doubled. Tomato sauce: Fry shallots and garlic in

heated olive oil in the wok. Add and stir tomatoes and oregano. Leave to cook (low heat) and add extra herbs

if desired. Leave for about 5 minutes and let the sauce cool down. Grill peppers on all sides and put them in a

plastic bag, leave for about 10 mins. Peel skin of the peppers and cut into small, long strips. Cover aubergine

with some olive oil, peper and salt. Grill on the barbecue. Split the dough into two and roll out into two round

pizzas. Use meal to prevent sticking. Cover the pizza with tomato sauce leaving about 1cm on the edge. Divide

pepper, aubergine, shallot, corn, sausage and grated cheese over the pizza and sprinkle with some olive oil.

Place on the baking Stone and grill with dome closed for about 4 - 5 minutes until cheese has melted and the

crest is golden brown. Makes 2 pizzas.

GRILLED PIZZA WITH PEPPER, AUBERGINE AND SAUSAGE

Pizza crust

350 g meal

2 teaspoons yeast

1 teaspoon salt

200ml warm water

2 tablespoons olive oil

Topping

1 green pepper

½ aubergine, cut into long / small strips

200 g slices of sausage (e.g. pepperoni)

150 g grated cheese

1 onion, cut into small rings

2 tablespoons corn

REQUIRED SURFACE/S

Baking Stone

Wok

Tomato sauce

3 tablespoons olive oil

2 shallots or red onion, chopped

2 cloves garlic, chopped

2 teaspoons dried oregano

700 g fresh or canned

pomedori tomatoes

Salt & pepper

Fresh herbs like thyme, oregano,

rosemary or tarragon (optional)

Dried herbs are also possible

but will taste less strong.

BAKING STONEBAKING STONE

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Cadac Carri Chef 2- 8910-30 Seite 8

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