Avocado Naan with Pumpkin and Feta

clock 25 minutes + 20 minutes bowl Serves 4-6

Ingredients

  • 150ml lukewarm milk
  • 1 tsp caster sugar, plus 1 teaspoon extra
  • 7g sachet dried yeast
  • 3 cup bread flour
  • 1/2 tsp salt
  • 1 ripe avocado, seeded, mashed
  • 1 egg, lightly beaten
  • 2 tbsp olive oil
  • 1 kg pumpkin, peeled, thinly sliced
  • 1 bunch silverbeet, stems removed, blanched
  • 1 cup extra virgin olive oil
  • 4 clove garlic, crushed
  • 250g punnet cherry tomatoes, halved
  • 180g goat’s feta
  • 2 tbsp pumpkin seeds
  • 1 tbsp sumac
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Method

  • 1. In a jug, combine milk, sugar and yeast. Set aside for 10 minutes until frothy.

  • 2. Sift flour and salt into a large bowl. Stir in extra sugar. Add avocado, egg, olive oil and yeast mixture. Mix to make a dough.

  • 3. Turn dough onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Transfer to an oiled bowl, cover and set aside in a warm place to prove for 1 hour (it will double in size).

  • 4. Place pumpkin slices in a steamer basket over a saucepan of simmering water. Steam for 2-3 minutes until just tender, then set aside.

  • 5. Roughly chop the silverbeet and place in a large bowl. In a small bowl, combine olive oil and garlic. Toss through chard.

  • 6. Preheat oven to 220°C and preheat two oven trays.

  • 7. Punch dough down and knead for a few minutes until smooth. Divide into two portions and roll each into a rectangle shape. Transfer to a sheet of baking paper, then lift onto preheated trays.

  • 8. Bake both naans for 3-5 minutes, until puffed and just starting to turn golden. Top each with steamed pumpkin, tomatoes, crumbled feta and pumpkin seeds, then sprinkle with sumac. Bake for another 4-5 minutes until golden, then serve scattered with silverbeet

  • Tip: Instead of steaming the pumpkin, you could roast them in the oven. If you can't find sumac, lemon zest can be used as a replacement.

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