Vegan food from my crap kitchen

Avocado Naan Bread

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I’ve been making these a lot lately and they make amazing sandwich bread, a great side for curry or a good dip-vehicle. The avocado  is used to replace the yogurt normally used in making naan bread and it doesn’t taste avocado-y so even people who’re not avo fans (I’ve heard they exist) will enjoy these. Make sure the avocado is nice and ripe – you’ll need it to be mashed really smooth.

Note: I have successfully made this dough the night before and refrigerated it after it rose. It worked out perfectly the next day and saved me loads of time.2015-07-11 15.40.25

2015-07-21 18.39.06

Avocado Naan Bread

Ingredients (makes 6 naans)

1.5 tsp. instant yeast
1 tsp. caster sugar
2/3 cup or 150 ml. warm (not hot) water
2 1/3 cups or 300 grams strong bread flour
1 tsp. salt
1 large, ripe avocado, mashed well
2 Tbsp. canola/rapeseed oil plus extra for brushing
Optional toppings: fresh coriander, chopped garlic, ajwain/carom seeds, nigella seeds

1. In a jug, whisk together the yeast, sugar and water. Set aside for a few minutes.
2. Sieve the flour into a bowl and mix in the salt. When the yeast mixture is frothy, whisk in the mashed avocado until smooth.
3. Make a well in the middle of the flour and pour in the avocado/yeast mixture, 2 Tbsp. of oil and a little of the water. Continue adding the water and mixing until a firm dough has formed. The dough will be a little bit sticky but not too wet. If you don’t feel you need all the water, hold a little back.
4. Lightly flour a clean work surface and tip out the dough. Knead for 5 minutes or so, dusting with more flour when needed. Do this until the dough is stretchy. Place in a lightly oiled bowl, brush with oil and cover in a tea towel. Place in a draught free area to rise for about an hour and a half or longer until doubled in size (see note).
5. Tip the dough back out onto the lightly floured surface and knead a little to knock the air out. Divide the dough into six equal-sized balls.
6. Heat a non-stick pan over a high heat. Turn on your oven to a low heat. One at a time, take the balls of dough and flatten into a large disc or teardrop shape about quarter of an inch thick (the breads can be thicker towards the edges).
7. Fry the bread until it air bubbles form, then flip over and fry the other side. Flip again if the dough around the edges is not fully cooked yet. The bread will char around the air bubbles but that’s ok.
8. Brush the cooked bread with a little oil and sprinkle with your chosen topping. Place in the oven to keep warm as you cook the remainder of the dough.

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