Tandoori Naan Pockets

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Ingredients:

Tandoori Naan

• 1 1/2 cups all purpose flour

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp baking powderr

• 1 1/2 tbsp oil

• 3/4 cup yogurt

• water

Tandoori Chicken

Recipe

Yogurt Sauce

• 1 cup yogurt

• 1/4 cup shredded cucumber

• 1/2 tsp salt

• 1 tsp lemon juice

• 1 tbsp oil

• 1 tsp minced garlic

• 1/2 tsp cumin

• 1/2 red chili powder

Salad

• 1 thinly sliced red onion

• 1/2 cup chopped cilantro

• 2 tbsp lemon juice

• 1/2 tsp red chili powder or sumac

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Instructions:

1. In the bowl of a standing mixer (with a dough attachment), add flour, salt, baking powder, and baking soda. Mix together.

2. Add olive oil and yogurt and mix. Slowly drizzle in water while the mixture comes together as a soft dough. Let the dough rest for ten minutes.

3. Divide the dough into 6 equal portions and role out until it is abut 1/4 in thick. (As an option, press sesame seeds into the top of the dough.

4. Cook the naan in an skillet or tandoori oven for a few minutes until it puffs up and is golden brown.

5. Prepare the yogurt sauce by mixing all of the ingredients together, then set aside. Make the salad by combining all of the ingredients together in a bowl, then set aside.

6. To make the naan pockets, cut the naan in half and make a pocket in the center. Spread the inside generously with the yogurt, then add some sliced tandoori chicken and the salad mixture.