Onion, Feta & Olive Naan exotic take on the traditional naan filled with the tangy taste of feta and olives. A unique appetizer that will fetch you compliments for sure!
Heat oven to 220C. Heat the oil in a frying pan, then fry the onions for about 10 minutes until golden and soft.
Add the sugar and balsamic vinegar, then cook for a further 5 minutes until the juices are reduced and syrupy. Leave to cool.
Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
Bake for 15 minutes or until the pastry is risen and golden and the base is crisp.
A traditional way of serving Narangi Chawal, a dish which comes from Kashmir, is with a layer of fried potato and yogurt mixture sand witched between the rice making it a whole meal. It is delicious to eat and is a hit at regional restaurants