Ingredients
For 4 portions
For the naan bread
70g
QimiQ Classic, room temperature
3tbsp
Milk
250ml
Water
2tbsp
Rapeseed oil
30g
Sugar
1tsp
Salt
500g
AP Flour, plain
1package
Baking powder
For the tomato and avocado cream
180g
QimiQ Classic, room temperature
100g
Tomato(es), diced
100g
Avocado(s), diced
40g
Black olives, minced
10g
Parsley, minced
1
Garlic clove(s), finely chopped
0.5
Lemon(s), juice only
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.
- 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.
- 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.
- For the tomato and avocado cream: whisk the QimiQ Classic smooth. Add the remaining ingredients and mix well.
- Spread the cream onto the naan bread and garnish with salad or vegetables if required.
Hints
- Refine with freshly chopped cilantro.
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