Avocado Naan Indian Recipe

Recipe Category: Avocado


Avocado Naan Indian Recipe


  • 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


  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

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