Ingredients
For 10 portions
For the naan bread
125g
QimiQ Classic, room temperature
500ml
Water
50ml
Olive oil
1pinch(es)
Sugar
1.5tsp
Salt
750g
AP Flour, plain
1.5package
Baking powder
For the tomato and avocado cream
500g
QimiQ Classic, room temperature
250g
Tomato(es), diced
250g
Avocado(s), diced
100g
Black olives, minced
25g
Parsley, minced
2
Garlic clove(s), finely chopped
1pcs
Lemon(s), juice only
1pinch(es)
Salt
1pinch(es)
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 cilantro.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.