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5 from 1 vote

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

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
Prep Time2 hours
Cook Time35 minutes
Total Time2 hours 35 minutes
Course: Bread
Cuisine: Indian
Servings: 3
Author: Vegan Richa

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.
US Customary - Metric

Instructions

  • 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.
  • 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) 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.
  • 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 curry, Daal lentil stews, vegetable Subzis, salad and pickle.

Notes

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 curry, Daal lentil stews, vegetable Subzis, salad and pickle.
For baking the Naan see the method in my original post here. 
Nutritional values based on one serving

Nutrition

Calories: 228kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 446mg | Potassium: 277mg | Fiber: 4g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 5.6mg | Calcium: 29mg | Iron: 1.3mg