Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Corn naans
Charcoal/gas/electric grill
Pulled chicken
Feta sauce
To serve
How it's done
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Dough
In a bowl, mix the maize flour with all the other ingredients up to and including the yeast. Add the milk, yoghurt and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Corn naans
Divide the dough into 4 portions and shape into balls. On a lightly floured surface, roll out the dough into oval flatbreads (approx. 14 cm in diameter). Cover the flatbreads and leave to rise again for approx. 15 mins.
Charcoal/gas/electric grill
Season the chicken. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 6 mins. on each side. Brush the flatbreads with oil, grill alongside in batches for approx. 3 mins. on each side. Allow the naans to cool slightly on a rack.
Pulled chicken
Place the chicken breasts in a bowl, pull apart using two forks. Add the sweet & sour sauce, mix well.
Feta sauce
Place the feta and yoghurt in a bowl, gently crush the feta with a fork, mix.
To serve
Cut open the naans, without cutting all the way through. Fill the naans with the feta sauce, chicken and cress.
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