Spelt tandoori chicken naan pockets are folded flatbreads made from whole grain and white spelt dough, filled with yogurt-marinated chicken and baked at 220 C / 425 F. The crust stays soft with a light bite, and the filling stays juicy.
The dough uses baking powder and yogurt, so there is no yeast and no long proof. It needs a 20-minute rest, and the chicken marinates in that same window.
Spelt gives the dough a mild, nutty flavor. The tandoori spices stay clear against it, and each pocket stays easy to hold in one hand.
You can fill and fold the pockets up to 12 hours ahead, much like spelt dishes to prep the night before, then bake them when you need them. The steps stay clear, even if you have never rolled dough before.
Why You’ll Love This Recipe
- Dough needs no yeast and only a 20-minute rest
- Filled pockets hold in the fridge for up to 12 hours
- Each handheld pocket gives about 24 g of protein
- Spelt adds a soft crumb and mild nutty flavor
Ingredient Notes
- whole grain and white spelt flour: The mix keeps the dough soft and still tastes of spelt. All white spelt works too, and you may need 1 to 2 tablespoons less water.
- tandoori masala: Check the label for salt content, as blends vary. Use garam masala plus 1 tsp paprika if you can’t find tandoori masala.
- chicken thighs: Thighs stay juicy after searing and again in the oven. Breast works if you watch the cooking time closely.
- plain full-fat yogurt: It tenderizes the chicken and softens the dough. Low-fat yogurt works, but the dough turns slightly firmer.
- mozzarella: Use low-moisture mozzarella so the filling stays dry. Fresh mozzarella releases water and can split the seams.
Baked Spelt Naan Pockets Filled with Tandoori Chicken
Description
A dough of whole grain and white spelt wraps charred tandoori chicken, red onion and mozzarella, then bakes into golden half-moons with a crisp edge and a soft center.
Ingredients
Tandoori chicken
Spelt dough
Filling and finishing
Instructions
Marinate the chicken
- Stir the chicken, 120 g yogurt, tandoori masala, lemon juice, garlic, ginger and 1/2 tsp salt together in a bowl. Cover and refrigerate for 30 minutes while you make the dough.
Make the dough
- Whisk both spelt flours, baking powder, 1 tsp salt and sugar in a 3-liter bowl. Add 150 g yogurt, the olive oil and 80 ml warm water, then knead for 4 minutes until soft and slightly tacky. Add up to 20 ml more water if the dough feels dry. Cover and rest for 20 minutes.
Cook the filling
- Heat 1 tbsp olive oil in a 28 cm / 11-inch skillet over medium-high heat. Lift half the chicken from the marinade, shake off the excess and cook for 6 to 7 minutes, turning twice, until browned at the edges and 165 F / 74 C inside. Move to a plate and repeat with the second half.
- Heat the oven to 220 C / 425 F and line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment. Chop the cooked chicken roughly and mix it with the onion, mozzarella and cilantro.
Shape and bake
- Divide the dough into 8 pieces of about 80 g. Roll each on a lightly floured surface into an 18 cm / 7-inch circle about 3 mm thick.
- Spoon about 70 g of filling onto one half of each circle, leaving a 1.5 cm border. Fold the dough over and press the edge with a fork. Do not overfill, as more than about 80 g of filling splits the seams. Place 4 pockets on each pan.
- Brush the pockets with melted butter and sprinkle with nigella seeds. Bake for 14 to 16 minutes, swapping the pans at the 8-minute mark, until golden and lightly blistered. Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 434kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 6g30%
- Cholesterol 70mg24%
- Sodium 680mg29%
- Potassium 410mg12%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 24g48%
- Vitamin A 250 IU
- Vitamin C 3 mg
- Calcium 125 mg
- Iron 1.5 mg
- Vitamin D 4 IU
- Vitamin E 0.6 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.25 mg
- Niacin 6 mg
- Vitamin B6 0.4 mg
- Folate 25 mcg
- Vitamin B12 0.5 mcg
- Phosphorus 400 mg
- Magnesium 50 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Marinate the chicken for at least 30 minutes while the dough rests.
- Cook the chicken in two batches so it chars instead of steaming.
- Keep filling to about 70 g per pocket to stop the seams splitting.
- Swap the sheet pans at the 8-minute mark for even browning.
