Greek naan bread, filled with baked salmon, mango salsa, oven baked peberfruger and a lot more. They are best filled with stuff, the bread does not taste like much, if you just eat it alone. But otherwise one can put a little seasoning in the batter, so they will taste of more.
Stir corn flour and water together in a bowl and shape into a ball. Let the dough rest about 15 minutes, until it has cooled down a bit and you can handle it. While the dough is resting, the salmon can be prepared.
When the dough is ready, heat a frying pan to medium heat. Use no oil or butter. Divide the dough into four and roll each portion into a small pancake. Use a little extra flour to roll. The dough is not very elastic, so be careful so it doesn’t break.
Warm every little pancake in the pan for 2-3 minutes. on each side, until they are small naan bread.
Set the oven at 180 degrees.
Come salmon in an ovenproof dish and pour a little olive oil over. Cut the pepper into strips and toss in olive oil and, if necessary a little dried thyme. Put the peppers in the dish beside salmon.
Put the dish in the oven for about 15-20 min.
Make the other ingredients ready;
Cut the avocado into strips, cut thin rings of chili, cut lettuce in small pieces and cut the limes into wedges.
Stir creme fraiche together with chili and season with more or less chili.
Peel the mango and cut it into small squares. Chop the fresh coriander and stir together with mango squares.
Fill each naan bread with salmon, a lot of the vegetables and top with dressing and mango salsa.