Chicken tikka naanwhich

Why make a sandwich when you can have a Naanwich? If you are bored of the same old lunches, this is guaranteed to spice up your midday meal! Our Naan Breads freeze really well, so stock your freezer for days just like today. The slimming-friendly raita in the Naanwich filling is not to be missed – it’s so light and refreshing.

Ingredients

Instructions

1. For the naan bread, sift the flour, sugar, salt and baking powder into a medium mixing bowl. Make a well in the centre and add the yoghurt. Using clean fingertips, gradually draw in the flour, mixing to form a ball of soft dough.
2. Place the dough on a lightly floured surface and knead for
   5 minutes until the dough forms a smooth ball. Place in a lightly greased bowl and cover. Set aside for
   10 minutes.
3. Preheat the oven to 200°C.
4. Turn the dough out onto a lightly floured surface and, using a sharp knife, cut into four pieces. If the dough is sticky, dust with a little more flour.
5. Form the pieces of dough into four oval-shaped balls, then roll out into ovals of about 11 × 22 cm (4 × 8½in). Place on two lightly greased baking trays and prick with a fork. Bake in the oven for about
   8 minutes until golden and puffy.
6. Place the reduced-fat spread in a small saucepan over a very low heat until just melted. Brush over the naan breads and leave to cool.
7. Combine all the raita ingredients in a small bowl and mix. Season to taste with salt and pepper.
8. Split one side of each naan bread open using a small serrated knife. Fill each naan bread with some of the cooked chicken tikka slices, baby spinach leaves and the raita. Serve at once.

Pinch of Nom Enjoy