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Mix the cornstarch, oat flour, rice flour, baking powder and salt in a medium bowl.
Make a well in the centre and add in 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.
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Preheat the olive oil in a medium pan over medium heat.
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Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
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Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
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Sauté the onion & spice mixture til onions are soft & spices are fragrant: about 3 minutes.
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Turn heat to low, add in crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
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Stir until everything is well combined then transfer to a serving dish.
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Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick.
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Lightly spray a large pan with cooking spray and heat over medium heat.
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Place one or two naans in pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly.
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Flip and cook for an additional 1 to 2 minutes.
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Repeat with remaining sections and then serve with the butter chicken dip. DEVOUR!
Butter Chicken Dip (Best Naan Bread Dip)
serves 4
INGREDIENTS
For The Butter Chicken Dip:
1/2 Tab Olive oil
1/4 cup onion, chopped
1/2 Tab fresh garlic minced.
1/2 tsp cumin
1/2 tsp Paprika
1 tsp Garam Masala
1/2 tsp Salt
3/4 cup Crushed tomatoes
1/2 cup Plain low fat Greek yogurt
1/2 cup Cilantro, diced
1 Cup Shredded Chicken (85g)
For The Naan: *
1/2 Cup + 2 Tbsp Cornstarch (88g) **
1/4 Cup Oat flour (GF if needed) (30g)
3 Tab White rice flour (28g)
1 tsp BP
1/2 tsp salt
1/4 tsp GF Xanthan gum
2 Tbsp Garlic infused olive oil
7 Tbsp Unsweetened almond milk
TIPS & NOTES:
*This is a quick Naan, so it won’t be as fluffy and bubbly as the traditional kind!
**Please weigh all your flours to ensure accurate results