Tikka Turkey loaded naan

A truly tasty treat to use up your left over turkey - these naans are really easy to make and you can choose your own favourite toppings!

Makes 4 naans
Suitable for home freezing


  • 250g Juvela Gluten Free White Mix
  • 1tsp easy blend yeast (measured from sachet supplied with Mix)
  • 1tsp salt
  • 4tbsp milk
  • 25g butter, melted
  • 1 medium egg, beaten
  • 4tbsp natural yoghurt
  • 1 egg yolk
  • Topping – per naan:
  • 1tbsp mango chutney
  • 25g turkey
  • 1tsp tikka seasoning
  • 1tbsp natural yogurt
  • A few slices of red onion
  • 3 cherry tomatoes, roughly chopped
  • 1tbsp pomegranate
  • 1tbsp toasted flaked almonds
  • 1tbsp fresh coriander, roughly chopped
  • Method

    1. In a large bowl, combine the Mix, yeast and salt.
    2. Heat the milk until it is lukewarm and add the melted butter, egg and yogurt.
    3. Gradually add the milk mixture to the dry ingredients and bring together to form a dough.
    4. Lightly dust a surface with Mix and knead the dough lightly until smooth.
    5. Place in a bowl, cover with cling film and leave in a warm place for about 45 minutes to prove.
    6. Place 2 baking trays in a preheated oven to warm through.
    7. Divide the dough into 4-6 balls and flatten each one into a teardrop shape with your hands, keeping the centre thinner than the rim.
    8. Brush with egg yolk and sprinkle with seeds if desired.
    9. Place the naans on the warmed baking trays and return to the oven for 10 minutes until golden brown and puffed.
    10. To make the tikka turkey, combine tikka seasoning with natural yogurt and use to coat cooked turkey pieces.
    11. Whilst still warm, spread a naan with mango chutney, then top with turkey, red onions, tomatoes, pomegranate, flaked almonds and coriander.