Recipe for Naan with guacamole and roasted chickpeas.

Dissolve the yeast in a little warm water with the sugar until it foams.

Place the dry ingredients (flour, baking powder, salt) in a bowl. Then add the crumbled fresh yeast, yogurt, oil, and mix. Next, add the water and knead the dough for 15 minutes. The dough should be soft and not sticky; add a little flour if necessary.

Then place the dough in a bowl covered with a cloth and let it rest for at least 2 hours in a warm environment (around 25 to 30°). The dough should double in size.

Meanwhile, prepare the chickpeas. Rinse them with water and then drain them in a colander. Place them in a bowl, add a drizzle of olive oil, paprika, and cumin, and mix. Then spread the chickpeas on a baking sheet lined with parchment paper and bake for 15 minutes at 180°C. Once roasted, let cool.

Then punch down the naan dough and make 6 to 8 balls with it. Flour your work surface and roll out the balls, making sure to keep a thickness of 2 to 3 mm.

Place the naan bread in a hot skillet and cover. Reduce the heat and let it cook for one to two minutes, then flip the bread and let it cook again for another one to two minutes.

Peel the avocado, mash it with a fork, season with salt and pepper, and add guacamole mix to taste.

Peel the carrot and grate it finely.

To finish, just assemble. Spread some guacamole on a naan, add grated carrot and roasted chickpeas.