for 4 pieces

Dough

100 g	cornmeal
100 g	white flour
½ tsp	salt
1 tsp	sugar
1 tsp	dry yeast
1 dl	milk
50 g	plain yoghurt
1 tbsp	olive oil

Corn naans

a little

cornmeal

Charcoal/gas/electric grill

3	chicken breasts
1 tsp	salt
a little	pepper
1 tbsp	olive oil

Pulled chicken

100 g

sweet & sour sauce

Feta sauce

100 g	feta, crumbled
120 g	plain yoghurt

To serve

15 g

cress

How it's done

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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