Ingredients
For the naan:
- 1/2 cup + 2 tablespoons cornstarch (88g)
- 1/4 cup oat flour (GF if needed) (30g)
- 3 tablespoons white rice flour (28g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp gluten-free xanthan gum
- 2 tablespoons garlic-infused olive oil
- 7 tablespoons unsweetened almond milk
For the butter chicken dip:
- 1/2 tablespoon olive oil
- 1/4 cup onion chopped
- 1/2 tablespoon fresh garlic minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 3/4 cup crushed tomatoes
- 1/2 cup plain low-fat Greek yogurt
- 1/2 cup cilantro chopped
- 1 cup shredded chicken
Instructions
- First, prepare the naan bread dough. Mix the cornstarch, oat flour, rice flour, baking powder, and salt in a medium bowl. Make a well in the center and add the oil and milk. Stir until it comes together.
- Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.
- Preheat the olive oil in a medium pan over medium heat.
- Add the onion and garlic and cook until they just begin to soften, about 2 minutes.
- Add the cumin, paprika, garam masala, and salt. Stir until well combined.
- Sauté the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes.
- Turn the heat down to low and add the crushed tomatoes, Greek yogurt, chopped cilantro, and shredded chicken.
- Stir until everything is well combined. Transfer to a serving dish.
- Divide the naan dough into 4 sections and roll each with a rolling pin out to about 1/8-inch thick. You can lightly flour the counter if the dough begins to stick.
- Lightly spray a large pan with cooking spray and heat over medium heat.
- Place one or two naan breads (depending on the size of your pan) in the pan and cook for about 1 to 2 minutes per side. You can lightly press it down with a spatula so it cooks evenly.
- Repeat with remaining pieces and serve with the butter chicken dip.
- DEVOUR!