Oil-free Cheesy Avocado Naan flatbread with Garlic Kale and Roasted Acorn. Vegan recipe

Oil-free Cheesy Avocado Naan flatbread with Garlic Kale and Roasted Acorn | Vegan Richa


Naan! Naan flat bread is the bread of choice served at most restaurants, I think I now know why. We eat unleavened Roti/Chapati most days with Indian food. I do whip up a quick Naan every now and then. The usual Naan is made with refined flour, yogurt and butter. I have a popular Naan post with all you need to know about a vegan version using non dairy yogurt(soy, cashew or coconut milk yogurt), different ways to cook and so on. The post has different types of Naan bread – Plain Naan, garlic Naan, Naan stuffed with  Cauliflower, Kale and carrots, and Avocado Naan! The avocado Naan got lost in all the different varieties so it definitely needed a post dedicated to it. 

Yes, if you dont have non-dairy yogurt on hand. no fear. Use mashed avocado!
This version is refined Oil-free. It also has some basil, nutritional yeast, chopped up chili and onion flakes. It is one addictive flatbread in itself.  You can make this without the spices and herbs too. See the original Naan post for plain avocado naan.

Oil-free Avocado Naan

I topped one (because I ate the other with vegan butter) with some roasted Acorn and garlicky Kale. The pictures are from a few weeks back, hence the roasted Acorn. you can use sweet potato or other roasted veggies. I roasted the Acorn squash whole. Washed it, made a few knife punctures and roasted at 330 degrees F until tender. Then cooled it, halved and removed the seeds, chopped and kept for later. 

You can make smaller pita sized flatbread and load it with Falafels, veggies and tahini, serve it up with some hummus, or go the regular route and serve it with Indian curries.

 
The Naan bread can be topped with pesto, stuffed with tofu and spinach sauteed in garam masala(Paneer Naan), or with a Samosa potato mixture(Aloo Naan), or coconut flakes, pistachios and sultanas(Peshawari Naan) And so much more.


This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days. | VeganRicha.com #vegan #flatbread

For a Glutenfree Naan bread see here.
For other breads, flatbreads, sandwich loafs see here.

In other news, lots more vegan cheese hitting the market.
Check out Chef Tal Ronnen’s Interview with Alicia about his new line.
Make your own Hot sauce!
Steps:
Proof the yeast in warm water and sugar until frothy.
Add flours, onion flakes, salt, mashed avocado.

This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days. | VeganRicha.com #vegan #flatbread

Knead into a soft dough. 

This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days.

Let sit until doubled. Add chopped basil, chili, nutritional yeast, other additions if using.



Knead fro a minute. 



Divide into 2 and roll out. Press seeds on top.

This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days. | VeganRicha.com #vegan #flatbread

Spray water on the bottom and place on hot skillet. 

This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days. | VeganRicha.com #vegan #flatbread

Cover and cook for 1-1.5 minutes.

This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days. | VeganRicha.com #vegan #flatbread

Flip and cook for another minute. 
Serve hot. 

This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days. | VeganRicha.com #vegan #flatbread

Or make a Naanizza(Pizza) with sauteed greens, roasted veggies and more. 



Oil-free Cheesy Avocado Naan flat bread.
Allergen Information: Free of Dairy, egg, corn, soy, nut, refined oil
Makes 2-3 flatbreads

Ingredients:
1/4 cup warm water
1.5 teaspoons yeast
1 teaspoon sugar or maple (or bread flour if using stevia. Add equivalent stevia later with dry ingredients)

1/2 cup bread flour
1/4 cup wheat flour
1 teaspoon onion flakes
1/4 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons mashed avocado(about half a regular sized Avocado)

Add later:
1/4 cup chopped basil
1 Tablespoon nutritional yeast
1 green chili finely chopped (optional)
Seeds for topping: Sesame(Til), Nigella(Kalonji) or Carom(Ajwain)

Variations: Add other chopped up greens(spinach, baby kale) or herbs(cilantro).
Add a Tablespoon or evoo or vegan butter.
Add chopped up roasted mini peppers.

Method:
In a bowl, add warm water, yeast and sugar and mix well.
Let sit 10 minutes or until frothy.
Add all the dry ingredients and avocado and mix. If using oil, add 1 tbsp oil or melted butter. 
Knead into a soft dough(3-4 minutes).
Spray water on top, cover with towel and let sit for 1.5 hours or until doubled. Use a bowl with enough space for the dough to double without touching the towel on top.
Add chopped basil, chopped green chili, nutritional yeast and 1-2 Tablespoons wheat flour and knead for a minute to combine well.
Divide dough into 2 parts (for 2 large 10 inch Naans or 3 parts for smaller), cover and let the balls sit for 10 to 15 minutes. Roll into oval shape or shape with your hands by pressing it outwards. Use flour if needed. The hand shaped Naans puff up better. 
Use any large pan/skillet which can withstand high heat. Heat it on medium high heat until hot.
Pat some nigella, sesame or carom seeds on top and spritz the bottom with a little water.
Place the naan with bottom on the pan.
Cover and let cook on medium high till it starts to puff.
Flip after 1-1.5 minutes, and cook for half a minute( for pita style)
If you like a charred Naan, then instead of flipping to cook the other side, hold the uncooked side of Naan over the flame with tongs for a few seconds to cook and char some spots.
Serve hot, topped with vegan butter or olive oil with any Indian curryDaal lentil stews, vegetable Subzis, salad and pickle.

For baking the Naan see the method in my original post here. 

Garlicky Kale

Spicy Garlicky Kale:
In a medium pan, heat a teaspoon of oil or a Tablespoon of vegetable broth, add 3-4 cloves of garlic and saute until garlic is golden.
Add washed chopped Kale(2-3 cups), 1/4 teaspoon salt, piri piri or other chili powder to taste and mix well. Add a Tablespoon vegetable broth or water.
Cover and cook until Kale is tender. 
Serve topped with sesame seeds and piri piri or lemon juice.

This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days. | VeganRicha.com #vegan #flatbread

5.0 from 1 reviews
Oil-free Cheesy Avocado Naan flatbread with Garlic Kale and Roasted Acorn. Vegan recipe
 
Prep time
Cook time
Total time
 
This Oil-free Avocado Naan does not need yogurt. Avocado adds the moisture and fat to keep this flat-bread moist for days. Vegan soy-free Recipe
Author:
Recipe type: Bread
Cuisine: Indian
Serves: 3
Ingredients
  • ¼ cup warm water
  • 1.5 teaspoons yeast
  • 1 teaspoon sugar or maple (or bread flour if using stevia. Add equivalent stevia later with dry ingredients)
  • ½ cup bread flour
  • ¼ cup wheat flour
  • 1 teaspoon onion flakes
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 3 Tablespoons mashed avocado(about half a regular sized Avocado)
Add later:
  • ¼ cup chopped basil
  • 1 Tablespoon nutritional yeast
  • 1 green chili finely chopped (optional)
  • Seeds for topping: Sesame(Til), Nigella(Kalonji) or Carom(Ajwain)
Variations:
  • Add other chopped up greens(spinach, baby kale) or herbs(cilantro).
  • Add a Tablespoon or evoo or vegan butter.
Instructions
  1. In a bowl, add warm water, yeast and sugar and mix well.
  2. Let sit 10 minutes or until frothy.
  3. Add all the dry ingredients and avocado and mix.
  4. Knead into a soft dough(3-4 minutes).
  5. Spray water on top, cover with towel and let sit for 1.5 hours or until doubled. Use a bowl with enough space for the dough to double without touching the towel on top.
  6. Add chopped basil, chopped green chili, nutritional yeast and 1-2 Tablespoons wheat flour and knead for a minute to combine well.
  7. Divide dough into 2 parts (for 2 large 10 inch Naans or 3 parts for smaller) and roll into oval shape or shape with your hands by pressing it outwards. Use flour if needed. The hand shaped Naans puff up better.
  8. Use any large pan/skillet which can withstand high heat. Heat it on medium high heat until hot.
  9. Pat some nigella, sesame or carom seeds on top and spritz the bottom with a little water.
  10. Place the naan with bottom on the pan.
  11. Cover and let cook on medium high till it starts to puff.
  12. Flip after 1-1.5 minutes, and cook for half a minute( for pita style)
  13. If you like a charred Naan, then instead of flipping to cook the other side, hold the uncooked side of Naan over the flame with tongs for a few seconds to cook and char some spots.
  14. Serve hot, topped with vegan butter or olive oil with any Indian curry, Daal lentil stews, vegetable Subzis, salad and pickle.

Vegan Avocado Naan - Indian Flatbread

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Comments

  1. says

    Aw yes, that is calling to me! Avocados make anything better in my mind, but I’d never thought that naan could be improved with it too! I bet I could eat that just on its own!

  2. says

    how delicious! i wish i had tried naan before going gf. it looks like it has the perfect texture. i love the idea of adding avocado to the base and then topping it like a pizza!

    • says

      The avocado adds the healthy fat and the extra creamy moisture like from the yogurt. You can try the glutenfree Naan that has been tried by quite a few people who swear by it:)

    • says

      oh yes, its the steamed one. :) you can whip up a steamer if you have a small stand that fits in any deep pan with a lid..or even a overturned cake pan will do. place the naan with parchment on the overturned cake pan.

  3. says

    I miss naan so dearly! It seems like it would be a snap to veganize, but it’s impossible to find in stores or restaurants. I never, ever thought to use avocado to take out the yogurt though. That would make it even better than the original, if that’s even possible.

    • says

      Luckly we get Vegan Naans at a few restaurants in Seattle now.. so cool right! it is easy to veganize with a non dairy yogurt. works out perfectly. this avocado one works equally well too. it just looks green-ish :)

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  5. says

    Last year when I made your avocado naan, I finished it off on the outdoor grill. Now that it’s finally warm enough to grill, I need to do that again! Perhaps grilled pizza is in order!

  6. says

    I remember seeing Kristy posting your avocado naan a while back and I thought I HAVE TO MAKE THAT! I didn’t have an avocado in the house so I promptly forgot. Best remedy that situation!

  7. says

    Adding avocado sounds like a great idea! What a great way to impart layers of flavor. Definitely making a rendition of this soon. Thanks so much for sharing!

  8. says

    the one thing missing from my folder… a vegan naan! and with avocado??? am i dreaming? thanks Richa! i tell you, your stuff is the best : )

  9. Maimoona says

    Hi Richa,

    I have recently decided to become a vegan, however I have been struggling, as it is hard to find recipes that would appeal to me. However your blog is inspirational, and I can’t wait to start on a vegan journey.

    Thanks again for sharing your recipes x….

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