Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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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!
-
Cook: 10 mins
Prep: 1 hr 5 mins - 4 naans
- Easy
- Suitable for home freezing
Go back
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!
-
Cook: 10 mins
Prep: 1 hr 5 mins - 4 naans
- Easy
- Suitable for home freezing
Ingredients
| 250g Juvela Gluten Free White Mix | |
| 1tsp dried yeast | |
| 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
- In a large bowl, combine the Mix, yeast and salt.
- Heat the milk until it is lukewarm and add the melted butter, egg and yogurt.
- Gradually add the milk mixture to the dry ingredients and bring together to form a dough.
- Lightly dust a surface with Mix and knead the dough lightly until smooth.
- Place in a bowl, cover with cling film and leave in a warm place for about 45 minutes to prove.
- Place 2 baking trays in a preheated oven to warm through.
- 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.
- Brush with egg yolk and sprinkle with seeds if desired.
- Place the naans on the warmed baking trays and return to the oven for 10 minutes until golden brown and puffed.
- To make the tikka turkey, combine tikka seasoning with natural yogurt and use to coat cooked turkey pieces.
- Whilst still warm, spread a naan with mango chutney, then top with turkey, red onions, tomatoes, pomegranate, flaked almonds and coriander.
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