Avocado Naan with Pumpkin & Fetta
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.