Ingredients
For 10 portions
For the naan bread
110g
QimiQ Classic, unchilled
50ml
Milk
375ml
Water
50ml
Rapeseed oil
45g
Sugar
1.5tsp
Salt
750g
Flour, plain
1.5package
Baking powder
For the tomato and avocado cream
450g
QimiQ Classic, unchilled
250g
Tomato(es), diced
250g
Avocado(s), diced
100g
Black olives, chopped
25g
Flat-leaf parsley, chopped
2
Garlic clove(s), finely chopped
Lemon juice, from 1/2 lemon
Salt
Black pepper, freshly ground
Preparation
- For the naan bread: whisk the unchilled QimiQ Classic smooth. Add the milk, water, oil, sugar and salt and mix well.
- Combine the flour and yeast, add to the QimiQ mixture and knead to a smooth dough. Allow to rest for approx. 30 minutes.
- Divide the dough into 10 pieces and roll out into circles. Grill on direct medium heat with closed lid for approx. 2-5 minutes per side.
- For the tomato and avocado cream: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
- Spread the cream onto the naan bread and serve with salad or vegetables.
Hints
- Refine the cream with freshly chopped coriander.
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