½ cup BBQ sauce
1 cup cooked shredded or chopped chicken
1 cup shredded mozzarella cheese
- Preheat oven to 450 degrees.
- Bake the naan for 5-7 minutes directly on the oven rack (or on an oven safe rack fitted into a half baker's sheet), or until beginning to get crispy.
- Meanwhile, mix 2-3 tablespoons of the barbecue sauce with the chicken.
- Remove from oven and top each naan flatbread with the remaining BBQ sauce, followed by the cheese, and chicken.
- Bake for another 5-10 minutes, or until beginning to brown on top.
Whole Wheat Naan Bread
1 cup all-purpose flour
1 cup whole wheat flour
¾ teaspoon baking powder
½ cup greek yogurt
1 tablespoon nutritional yeast (does not rise, this is for flavour)
2 teaspoons sugar
⅓ cup cup warm milk
1-½ tablespoons coconut oil
3 teaspoons garlic powder
3 teaspoons parmesan cheese
1 teaspoon salt
1 teaspoon pepper
parsley for topping
- Add the flour, baking powder, nutritional yeast, garlic powder, salt and pepper to a large mixing bowl.
- Add the warm milk and yogurt to the dry ingredients, and mix together slightly until just incorporated.
- Knead the dough for about 5 minutes. Cover the bowl with a plastic wrap and let it sit for 30 minutes. It will not rise, but this helps the seasonings and the dough to come together and test.
- Divide the dough into 4-6 balls (depending on whether you want larger naans or smaller) and roll into circles on a floured surface using a rolling pin. They'll be fairly thin.
- Over medium-high heat, heat a cast iron skillet or a regular large skillet. Brush both sides of the naan with the coconut oil and here you can add even more seasonings on the outside of the naan - garlic powder, parmesan cheese, salt, paper, what-have-you.
- Place the naan into the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. It might puff up a little bit, but the indicator is the slightly darkened spots (you don't want everything to burn).
- Turn the naan over and cook for 1-2 minutes on the other side, looking again for the slightly darkened spots. Place on a wire rack to let the naan cool. Continue with the other naan breads until finished.
- After cooling, these can be put into a sealed plastic bag and kept on the counter for a day or two, i.e. they can be made the day before the Naan Pizza above.