Naan Bread with Tomato and Avocado Cream

Snacks, Bread and Pastries
  • Print
Recipe Image
Ingredients for 4 portions
  • For the naan bread
  • 70 g QimiQ Classic, room temperature
  • 3 tbsp Milk
  • 250 ml Water
  • 2 tbsp Rapeseed oil
  • 30 g Sugar
  • 1 tsp Salt
  • 500 g AP Flour, plain
  • 1 package Baking powder
  • For the tomato and avocado cream
  • 180 g QimiQ Classic, room temperature
  • 100 g Tomato(es), diced
  • 100 g Avocado(s), diced
  • 40 g Black olives, minced
  • 10 g Parsley, minced
  • 1 Garlic clove(s), finely chopped
  • 0.5 Lemon(s), juice only
  • Salt
  • Black pepper, freshly ground
Method
1.
For the naan bread: whisk the unchilled QimiQ Classic smooth. Add the milk, water, oil, sugar and salt and mix well.
2.
Mix the flour and baking powder and add to the QimiQ mixture. Knead to a smooth dough and allow to rest for approx. 30 minutes.
3.
Divide the dough into 4 pieces and roll out into circles. Grill on direct medium heat with closed lid for approx. 2-5 minutes per side.
4.
For the tomato and avocado cream: whisk the QimiQ Classic smooth. Add the remaining ingredients and mix well.
5.
Spread the cream onto the naan bread and garnish with salad or vegetables if required.