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🍽️ Vegan Naan Bread with Guacamole and Tomato-Caper Salsa

295 kcal · 30 min · 4 servings

Vegan Naan Bread with Guacamole and Tomato-Caper Salsa Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix dry yeast, sugar, and 130 milliliters of lukewarm water in a bowl.
  2. 2. Let the mixture stand for about 10 minutes until the yeast activates.
  3. 3. Add flour, soy yogurt, 1 tablespoon of olive oil, and a pinch of salt to the yeast mixture.
  4. 4. Stir the ingredients well with a cooking spoon.
  5. 5. Knead the dough on a floured surface with floured hands until it forms a smooth mass.
  6. 6. Let the covered dough rest for about 30 minutes until its volume has doubled.
  7. 7. Wash the dill and parsley and shake them dry.
  8. 8. Remove the stems and chop the herbs roughly.
  9. 9. Halve a lime and squeeze out the juice.
  10. 10. Halve an avocado, remove the pit, and scoop out the flesh with a spoon.
  11. 11. Puree one-third of the herbs, the avocado, and 1 tablespoon of olive oil finely in a tall container.
  12. 12. Season the avocado mixture with lime juice, salt, and pepper.
  13. 13. Wash the tomatoes and quarter them.
  14. 14. Finely chop the capers.
  15. 15. Mix the tomatoes and capers in a bowl with 1 tablespoon of lime juice, the remaining herbs, and 1 tablespoon of olive oil.
  16. 16. Season the salsa with salt and pepper.
  17. 17. Divide the naan dough into eight portions with floured hands.
  18. 18. Knead the portions briefly and roll them out on a floured surface to about 0.5 centimeters thin.
  19. 19. Heat 1 teaspoon of oil in a pan over medium heat.
  20. 20. Bake the naan breads one by one in the pan for about 2 minutes on each side until golden brown.
  21. 21. Plate the vegan naan breads.
  22. 22. Serve them together with the guacamole and the tomato-caper salsa.

Nutrition per serving