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Naan tacos

Soft Indian flatbread filled with vegetables and Baranja sausage is a dish that is not put down easily. Homemade naan can be substituted with tortillas for an even faster version.

30 + 60 minutes


  • 250 g fine wheat flour
  • 4 g dry yeast (half a packet)
  • 1 tbsp sugar
  • 60 ml lukewarm water
  • Pinch of salt
  • 60 ml yoghurt
  • 20 g butter for brushing
  • 100 g Belje Baranja sausage
  • 100 g arugula
  • 100 g shredded cabbage
  • 1 large tomato
  • 100 ml yoghurt
  • 2 tbsp mayonnaise
  • 2 cloves garlic


  1. Knead a smooth dough from the ingredients for naan. Transfer the dough into a bowl, cover it with plastic wrap and leave it for 60 minutes in order for the dough to double in size.
  2. Heat the pan until very hot. Melt the butter and set it aside.
  3. Divide the dough into 4 equal parts. Roll out the dough into a thin circle.
  4. Brush each side with melted butter and cook for about half a minute.
  5. Thinly slice the Baranja sausage.
  6. Shred and salt the cabbage. Optionally, sprinkle with a bit of olive oil.
  7. Add washed arugula and mix together.
  8. Slice the tomato into rounds.
  9. Place a handful of greens (arugula and cabbage) and tomato in the centre of each naan. Add the sliced sausage.
  10. Make a dressing by mixing yoghurt, mayonnaise and minced garlic.
  11. Drizzle the dressing over the greens and sausage.
  12. Fold the other half of the naan over it and enjoy every bite.