Gluten Free 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!
Credited to: Juvela
Kcal:
Serves 4
20 mins prep
10 mins cooking time
Ingredients
- 250g Juvela Gluten Free White Mix
- 1tsp easy blend yeast (measured from sachet supplied with Mix)
- 1tsp salt
- 4tbsp milk
- 25g (1oz) butter, melted
- 1 medium egg, beaten
- 4tbsp natural yoghurt
- 1 egg yolk
Topping
- 4tbsp mango chutney
- 100g turkey
- 4tsp tikka seasoning
- 4tbsp natural yogurt
- A few slices of red onion
- 12 cherry tomatoes, roughly chopped
- 4tbsp pomegranate
- 4tbsp toasted flaked almonds
- 4tbsp fresh coriander, roughly chopped
Notes: *Search our food and drink guide for for suitable products.
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.
