Winter Roasted Vegetable Naan Bread
Want to cook a little and have fun? These roasted vegetable naans and their yogurt sauce are made for you! This vegetarian recipe is easily adaptable to all seasons and can be declined in a vegan version with a vegetable yogurt. In short, a recipe to keep preciously so much it goes everywhere and pleases everyone!
Yogurt
- 150 g greek yogurt
- 15 ml lemon juice
- 0.5 case mustard
- 1 clove garlic, crushed
The naans
- 220 g flour
- 0.5 case baker’s yeast
- 1 case sugar
- 45 ml olive oil
- 1 soy yogurt
- 7 key lukewarm water
The vegetables
- 250 g blond mushroom, sliced
- 250 g broccoli, (flowers)
- 1 leek, the white, minced
- 1 white onion, sliced
- 0.5 lemon, cut into thin slices
- 1 clove garlic, crushed
- 45 ml olive oil
- 15 ml lemon juice
- 1 case parsley, chiseled
- 150 g Humus
Prevents your screen from going to sleep
The naans
-
In a bowl, mix the flour, yeast, sugar, olive oil, yogurt, salt, mix well then add the water little by little until you get a ball of dough. Cover with a damp cloth and let rise for at least 1 hour.
-
Once risen, work it again so that it is very flexible and elastic, divide it into balls, then spread them out on a floured work surface, until they reach 2 to 3 millimetres.
-
Cook them in a hot oiled frying pan on both sides.
The vegetables
-
Preheat the oven to 200°C.
-
Put the mushrooms, broccoli, leek, onion, lemon in a salad bowl, add the olive oil, garlic, salt and pepper, mix well, then place them on the baking sheet covered with baking paper , cook 15 minutes until tender.
-
Sprinkle with lemon juice and parsley when removing them from the oven.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.
