Av­o­cado Naan with Pump­kin & Fetta

Recipes+ - - Contents -

SERVES 4 PREP 25 min­utes + 1 hour 10 min­utes to prove COOK 20 min­utes

150ml luke­warm milk

½ tea­spoon caster sugar

7g sa­chet (2 tea­spoons) dried yeast

3 cups bread flour

½ tea­spoon salt

1 av­o­cado, mashed

1 egg, lightly whisked

2 ta­ble­spoons olive oil,

plus 1 ta­ble­spoon ex­tra

1kg pump­kin, thinly sliced

1 bunch sil­ver­beet, white stems re­moved,

leaves blanched, chopped

4 cloves gar­lic, crushed

250g cherry toma­toes, halved

180g re­duced-fat fetta, crum­bled 2 ta­ble­spoons pepitas (pump­kin seeds) 1 tea­spoon sumac

Mi­cro red radish leaves, to serve (op­tional)

Whisk milk, sugar and yeast in a jug. Place in a warm, draught-free area for 10 min­utes or un­til frothy. Sift flour and salt into a large bowl. Add av­o­cado, egg, oil and yeast mix­ture; mix to a soft dough.

Turn dough out onto a lightly floured work sur­face; knead un­til smooth. Place in a lightly oiled bowl. Cover with plas­tic food wrap. Place in a warm, draught-free area for 1 hour or un­til dou­bled in size.

Mean­while, pre­heat oven and 3 oven trays to 220ºC/200ºC fan-forced. Place pump­kin in a steamer bas­ket over a saucepan of sim­mer­ing wa­ter (don’t let bas­ket touch wa­ter); steam for 3 min­utes or un­til just ten­der. Place sil­ver­beet in a large bowl. Whisk the ex­tra oil and the gar­lic in a jug. Add half the gar­lic oil to the sil­ver­beet.

Us­ing your fist, punch dough down. Turn out onto a lightly floured work sur­face; knead un­til smooth. Di­vide into 6 equal por­tions. Roll each por­tion into a rec­tan­gle about 20cm long. Trans­fer each por­tion to a sheet of bak­ing pa­per. Lift onto pre­heated trays. Bake naan, 2 at a time, for 3 min­utes or un­til puffed. Top with pump­kin, tomato, sil­ver­beet, fetta and pepitas. Sprin­kle with sumac; bake for a fur­ther 5 min­utes or un­til golden. Top with mi­cro radish leaves (if us­ing). Serve sliced.

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