Indian-Spiced Cheesy Garlic Naan Wraps

Ingredients

• 1 Gymkhana pre-marinated Tandoori Spatchcock Chicken (Use the chicken from the Gymkhana pack; size not stated.)
• Green chutney (Included in the Gymkhana pack.)
• 1 Lemon
• 1 Red onion (Large; thinly sliced.)
• 120 ml White vinegar
• 120 ml Warm water (For pickling onions.)
• 1 tbsp Sugar (For pickled onions.)
• 1 tsp Salt (For pickled onions.)
• 7 g Dried yeast
• 100 ml Warm water (For naan dough.)
• 1 tbsp Sugar (For naan dough.)
• 1 tsp Baking powder
• 300 g Strong white bread flour
• 1 tsp Salt (For naan dough.)
• 25 g Butter or oil (The source gives butter/oil as alternatives; quantity is for either option.)
• 150 ml Natural or Greek yogurt (The source gives natural/Greek yogurt as alternatives.)
• 1 tbsp Nigella seeds
• 75 g Butter (Melted; for garlic butter.)
• 4 Garlic (Cloves, finely grated.)
• Fresh coriander (A handful, finely chopped; for garlic butter.)
• 200 g Mozzarella (For filling/topping.)

Steps

1. 1

   Thinly slice the red onion and place it in a heatproof bowl or jar.

2. 2

   Combine the white vinegar, warm water, sugar and salt, then pour the mixture over the sliced onion. Set aside to pickle; the source does not specify a pickling duration.

3. 3

   Prepare the naan dough using the listed yeast, warm water, sugar, baking powder, flour, salt, butter or oil, yogurt and nigella seeds. The source does not provide mixing or kneading directions.

4. 4

   Cover the dough and let it rest for 1 hour.

5. 5

   Preheat a barbecue. Place the pre-marinated spatchcock chicken on it and cook, basting with the sauce, until cooked through. The source does not specify barbecue temperature or cooking time.

6. 6

   Break down the cooked chicken and squeeze lemon over it. Work the chicken until very tender.

7. 7

   Divide the rested naan dough into four portions.

8. 8

   Add shredded mozzarella to each portion of dough.

9. 9

   Roll out the filled dough portions into naans.

10. 10

    Fry the naans in a pan over high heat for a couple of minutes on each side, until cooked through and browned.

11. 11

    Mix the melted butter with the finely grated garlic and chopped coriander to make garlic-herb butter.

12. 12

    Brush the cooked naans with the garlic-herb butter.

13. 13

    Assemble barbecue wraps using the naans, chicken, pickled onions and the included green chutney.

Notes

The description supplies the ingredient list; the transcript supplies the dough's one-hour rest, dividing into four, cheese filling, rolling, pan-frying, garlic-herb brushing and wrap assembly. The source does not state the dough-mixing/kneading method, pickling time, chicken cook time or exact barbecue heat. It does not specify how the chicken, onions, chutney and naan are assembled beyond calling them a wrap.

Nutrition per serving

• main
• Indian
• barbecue
• grilled
• homemade naan
• cheesy
• garlic
• summer