INDIAN BRUNCH

This week,we’re looking at a fantastic brunch recipe, specifically, an Indian brunch with a brilliant, easy to make flatbread naan. This is so simple, we have a special guest, the mini rajah. Kids can cook! This easy recipe is perfect for cooking with kids. We take your smashed avocado on toast recipe and dial it up with hot and smoky flavours, sizzling bacon and a chilli infused fried egg. We also show you a fantastic flatbread recipe, it’s the perfect cheat to quickly make an amazing naan bread in minutes!
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Indian Brunch Recipe
Serves a hungry 2
Naan recipe:
Makes 4+ pieces
240g Self raising flour
200g Greek Yoghurt
Smashed Avo recipe:
Smashed Avocado with Chilli Fried Egg & Bacon
8 cherry tomatoes, quartered
2 ripe avocados
½ red onion, finely chopped
1tbs chopped coriander
1 tsp smoked paprika
Big pinch of chilli flakes
Pinch of salt flakes and pepper
Pinch of nigella seeds (onion seeds)
Generous glug of extra virgin olive oil
½ lemon juiced
2 medium eggs
Vegetable oil for frying the eggs
4 streaky bacon rashers
Mango Chutney to spread on the flatbread
Method
Naan bread - an easy recipe for kids!
1. Mix the self raising flour and yoghurt in a bowl until you have a rough looking dough ball,
decant on to a floured surface.
2. Work the dough until it’s springy and silky, then roll into a log and portion into four pieces,
wrap two pieces in cling film for another meal. Meanwhile roll two of the pieces into dough
balls and then flatten with the palm of your hand, then using a floured rolling pin roll into a
long oval or the shape of an Elephant’s ear. Flipping over and dusting in flour to stop it from
sticking.
3. Use a non stick frying pan, heat over a medium high heat and cook each piece for 3-4
minutes on each side, until you see tanned patches and bubbles appearing in the dough.
Flatten the bubbles to push the steam around the naan. Remove and keep warm ready to be
served with the smashed avocado below.
Smashed Avocado
1. Split the avocado in half and remove the stone, then scoop out the flesh into a bowl. Add the
tomatoes, red onion, squeeze in the lemon juice then mash with a fork to your desired
texture with a healthy glug of olive oil. Season to taste with sea salt, black pepper and chilli
flakes, nigella seeds and flutter in the coriander leaves. Set aside.
2. Lay the streaky on baking tray and grill under a medium high heat, until crispy on both sides.
When ready, set aside.
3. Using a frying pan, pour in a couple of tablespoons of vegetable oil and heat over a medium
high heat. Crack the eggs into the pan carefully, to avoid the hot oil spitting. Then sprinkle
some chilli flakes and nigella seeds, over the eggs cooking until the bottom of the eggs are
crispy with the yoke still runny. Rest on some kitchen paper to drain.
Finishing
Lay 2 Naan breads on separate plates, spread with a healthy dollop of mango chutney and then
spoon over the smashed avocado, place the crispy bacon over the top, crown with a chilli fried egg
and flutter with fresh coriander. Your Indian Brunch awaits you!!
Timings for Indian Brunch with Naan Bread
00:00 Intro
00:20 Meet the mini rajah
00:50 Scoop out the avo
01:06 Chop the tomatoes
01:15 Mash the avocado
01:30 Add the tomatoes, avo and paprika into a bowl
01:50 Add salt
02:05 Add red onion
02:15 In with the chilli flakes
02:20 Lemon
02:40 Add onion seeds and mix well
02:50 Add a little oil to loosen
03:20 Ingredients for the naan bread
03:40 Add the yoghurt to the flour and mix well
04:00 Roll out the dough, add flour if needed
04:20 Knead well
04:30 Chuck streaky bacon under the grill
04:40 Cut dough into even parts, roll into balls
05:00 Roll out balls into flat naan shape
05:20 Add to pan
05:30 Fry the eggs and add chilli flakes into egg whites with onion seeds
Recipe card here:
drive.google.com/file/d/1Z7s6...