Naan bread with chicken and yoghurt dip
very easy
60 mins
60 mins
Ingredients
- 75 g Milk
- 1 1/2 TABLESPOONS Sugar
- 1/2 bag of dry yeast
- 250 g Flour
- 7-10 Tbsp Salt
- 1/2 TEASPOON Baking Powder
- 2 TABLESPOONS + 1/4 Tsp Olivenöl
- 175 g low-fat plain yoghurt
- 1 egg (size M)
- 4 (approx. 500 g) Chicken filets
- 2 TABLESPOONS Teriyaki sauce
- 100 g cherry tomatoes
- 1/4 Cucumber
- 1 Stalk parsley
- 7-10 Tbsp Pepper
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Lemon wedges
- 7-10 Tbsp Cling film
Directions
- 1
Warm the milk lukewarm. Mix the milk, 1/2 tbsp. sugar and yeast together. Let it stir for about 20 minutes. Mix flour, 1/2 tsp. salt and baking powder in a large bowl. Add 1 tablespoon sugar, yeast milk, 1 tablespoon oil, 75 g yoghurt and egg.
- 2
Knead everything into a smooth, supple dough. Put 1/4 teaspoon of oil in a bowl and roll the dough ball around in it. Cover the bowl with foil. Let dough rise for about 1 hour.
- 3
Wash the meat and dab dry. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets for 5-6 minutes on each side. Shortly before the end of the frying time, pour Teriyaki sauce over the fillets and fry them again.
- 4
Remove meat from the pan and keep warm.
- 5
Wash and halve the tomatoes. Wash the cucumber and cut into small cubes. Wash parsley, shake dry and pluck leaves from the stalk. Mix 100 g yoghurt, tomatoes and cucumber, season with salt and pepper.
- 6
Knead the naan bread dough again and form into 6 balls of the same size. Roll out the balls thinly to an oval flat cake. Heat a grill pan, fry the pancake on both sides until it bubbles.
- 7
Serve meat, naan bread and yoghurt dip. Sprinkle with coarse pepper and garnish with lemon wedges.
Nutrition Facts
470 kcal
55 g
10 g
39 g
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