Naan Bread with Tomato and Avocado Cream

Snacks, Bread and Pastries, Side Dishes
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Ingredients for 10 portions
  • For the naan bread
  • 110 g QimiQ Classic, room temperature
  • 50 ml Milk
  • 375 ml Water
  • 50 ml Rapeseed oil
  • 45 g Sugar
  • 1.5 tsp Salt
  • 750 g AP Flour, plain
  • 1.5 package Baking powder
  • For the tomato and avocado cream
  • 450 g QimiQ Classic, room temperature
  • 250 g Tomato(es), diced
  • 250 g Avocado(s), diced
  • 100 g Black olives, minced
  • 25 g Parsley, minced
  • 2 Garlic clove(s), finely chopped
  • Lemon juice, from 1/2 lemon
  • 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.
Combine the flour and yeast, add to the QimiQ mixture and knead to a smooth dough. Allow to rest for approx. 30 minutes.
3.
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.
4.
For the tomato and avocado cream: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
5.
Spread the cream onto the naan bread and serve with salad or vegetables.