Want to sink your teeth into something hearty and delicious that also happens to be vegetarian? We shared our excellent 2 Ingredient Naan Bread a little while ago and now we’re showing you how to jazz those naans up even more (cue spirit fingers! ✨🤗✨) to make a Roasted Pepper and Avocado Flatbread. The garlic option for the naans becomes non-negotiable and we’ve topped them with roasted bell peppers, avocado, basil and also, more garlic. Sound good? Yeah, we thought so. 😉
What a great, easy lunch to serve with a salad on the side and a chilled glass of rosé!
Roasted Pepper and Avocado Flatbread
8 Garlic Naan breads (see below for recipe and instructions)
Roasted peppers & garlic (see below for recipe and instructions)
1-2 ripe avocados, depending on how much avocado you want on each flatbread.
Ca. 10 large torn or chopped basil leaves
freshly ground pepper
Top each Garlic Naan Bread with a layer of roasted red and yellow peppers, scoops of avocado (we’ve gone fancy and used a small ice cream scoop, but there is absolutely no need for that. Slice it, dice it, any way you like it!), a sprinkling of torn or chopped basil and some freshly ground pepper.
2 Ingredient Naan Bread
1 1/4 cups self-raising flour, plus more for dusting (no self-raising flour, no problem! Just mix 2 cups all purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt in a large ziplock back. Close the bag, shake everything thoroughly and then remove what you need for the recipe. If you close the bag securely, the flour will keep for a few weeks.) 1 cup full fat greek yoghurt
If you want to make garlic naan bread:
2 tablespoon ghee or butter 1 clove garlic, finely minced Coarse sea for sprinkling Optional: cilantro or parsley as a garnish
If you want the garlic naan bread (c’mon, who are we kidding? Of course you do!), heat the butter and the minced garlic in a small saucepan until the butter has melted. Set aside.
Place the greek yoghurt and the self-raising flour in the bowl of a mixer outfitted with a dough hook and mix on medium speed until it forms a smooth dough. You can also mix with your hands and then knead until the dough comes together. Tip the dough out onto a well floured surface. Form a ball. Cut the ball into eight even pieces. Make sure your work surface is still well floured. Then use a rolling pin (or a wine bottle will also do the trick!) to form pieces 7-8 inches in diameter. Take a cast iron skillet, place it on the stove and turn up the heat until the skillet is very hot. Then place the first of your rolled out pieces in the skillet. When you see bubbles start to form on the surface of the naan, it’s time to flip it over. About another minute on the other side and the naan is done. Remove from the pan.
Using a basting brush, brush some of the butter mixture on either side of the naan. If using, sprinkle the cilantro (or parsley) and some coarse sea salt on top. Repeat until dough is all used up.
1 lb (500 g) red and yellow bell peppers, mixed
3 cloves garlic
Extra virgin olive oil
coarse sea salt
Preheat the oven to 500 degrees F (260 degrees C). Cut the peppers into quarters. Remove the seeds and the membranes. Cut the garlic lengthwise into thick slices. Place the peppers and garlic on a foil lined baking sheet. Drizzle with a good amount of olive oil and sprinkle about 1/2 tablespoon of salt over everything.
Roast until the skin of the peppers blisters, about 20 minutes. Take a peek into the oven in between, if the garlic was sliced too thin, it will brown more quickly and you need to remove it before the peppers are done. When these are done, remove from the oven and cover with another sheet of foil until cool. When cool, peel the skins off the peppers. Or leave them on if you like them, we left them on for an extra layer of texture.