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Oil-free Cheesy Avocado Naan flatbread with Garlic Kale and Roasted Acorn. Vegan recipe
5 from 3 votes

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 Time
2 hrs
Cook Time
35 mins
Total Time
2 hrs 35 mins
Servings: 3
Calories: 228 kcal
Course: Bread
Cuisine: Indian

Ingredients

  • 1/4 cup water warm
  • 1.5 teaspoons yeast
  • 1 teaspoon sugar or bread flour if using stevia. Add equivalent stevia later with dry ingredients, or maple
  • 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 avocado about half a regular sized Avocado, mashed
Add later:
  • 1/4 cup basil chopped
  • 1 Tablespoon nutritional yeast
  • 1 green chili optional, finely chopped
  • nigella seed
  • carom seed
  • sesame seed for topping; also Til (sesame), Kalonji (nigella), Ajwain (carom
Variations:
  • greens spinach, baby kale or herbs(cilantro, chopped
  • olive oil or vegan butter, about a tablespoon

Instructions

    Cup of Yum
  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.

Notes

  • For baking the Naan see the method in my original post here. 
  • Nutritional values based on one serving

Nutrition Information

Calories 228kcal (11%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 446mg (19%) Potassium 277mg (6%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 365IU (7%) Vitamin C 5.6mg (6%) Calcium 29mg (3%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 446mg 19%
Potassium 277mg 6%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 365IU 7%
Vitamin C 5.6mg 6%
Calcium 29mg 3%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.