Avocado Naan Indian Recipe

Avocado Naan Indian Recipe

Ingredients

• use very ripe avocado for best results
• 1/2 cup warm water
• 2 teaspoons sugar
• 1 tablespoon active dry yeast
• 4 cups bread flour or unbleached white flour, plus more for dusting 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup or more safflower oil, coconut oil, or melted vegan butter, divided
• 3/4 cup wellmashed ripe avocado
• 1 tablespoon nigella seeds, for garnish

Method

1. In a large mixing bowl, combine the warm water and the sugar
2. Sprinkle the yeast into the bowl, and let it sit for 10 minutes, or until frothy
3. In another bowl, combine the flour with the salt, baking powder, and baking soda
4. Whisk well
5. To the yeast bowl, add 3 1/2 cups of the flour mixture, 3 tablespoons oil, and 3/4 cup avocado
6. Mix well
7. Add the remaining flour, a few tablespoons at a time, and knead into soft, smooth dough, either in the bowl or on a floured surface, for 2 to 4 minutes
8. Add 1 tablespoon or more of water if the dough is not soft
9. Place the dough back into the yeast bowl
10. Drizzle 1 tablespoon of oil over the dough, and roll to coat in oil
11. Cover the bowl with plastic wrap or a kitchen towel, and let sit to rise until it doubles in size, about 1 1/2 hours
12. Punch the dough down
13. Knead for a few seconds, adding a tablespoon or more flour if needed
14. Divide the dough into 8 equal pieces and shape into balls
15. Roll the dough balls lightly in flour and place on parchment
16. Cover with a towel or another parchment and let rise for 20 to 30 minutes
17. Roll or shape a dough ball into an 8-to 9-inch oval
18. Roll with a rolling pin or shape by hand, working lightly so the air stays in the dough
19. Dust lightly with flour to help with the rolling
20. Spray the top of the naan lightly with water, and sprinkle with nigella seeds
21. Brush or spray lightly with oil
22. Place the naan on a parchment-covered baking sheet or other surface, cover with another sheet of parchment, and repeat with the remaining balls
23. To cook the naan: Preheat the oven to 450°F
24. Place a pizza stone in the oven and heat for at least 30 minutes
25. Place as many rolled-out naan breads as the stone can accommodate
26. Bake 2 to 3 minutes, until the breads puff up and the tops become golden
27. Remove the breads from the stone
28. Repeat with the remaining naans
29. Broil the naans for 30 seconds to crisp/char if desired
30. To cook on the stovetop: Use any cast iron griddle, skillet, or grill pan, that can withstand high heat
31. Heat it over medium high until heated evenly
32. Place the naan on the pan, seeds-side up
33. Cover the naan with a lid and cook over medium-high heat till it starts to puff, 2 to 3 minutes
34. Flip and cook for another minute
35. To make a charred naan, hold the bread directly over the gas flame with tongs for a few seconds to cook and char some spots
36. Repeat with the remaining naans
37. Serve brushed with melted vegan butter or oil
38. To store: Wrap in a clean kitchen towel and keep on the counter for the day
39. To store for longer, cool completely and place in an airtight bag
40. Keep on the counter for up to 2 days, and in the refrigerator for up to 7 days

Full List of Avocado Recipes
Full List of Bread Recipes