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Baked Spelt Naan Pockets Filled with Tandoori Chicken

Golden baked spelt naan pocket cut open to show tandoori chicken and melted mozzarella on a linen-lined board

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
Hands pressing a fork along the folded edge of a spelt dough half-moon filled with chopped chicken pieces

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.
Family table with halved naan pockets, a bowl of cucumber raita and lemon wedges in warm afternoon light
Prep Time 35 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 220  C
Servings: 8
Estimated Cost: 2.10
Calories: 434
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, Egg-free, High Protein, Nut-free
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
  • 500 g boneless skinless chicken thighs (cut into 2 cm pieces)
  • 120 g plain full-fat yogurt
  • 2 tbsp tandoori masala
  • 1 tbsp lemon juice
  • 3 cloves garlic (grated)
  • 1 tbsp fresh ginger (grated)
  • 1/2 tsp fine salt
    • Spelt dough
  • 200 g whole grain spelt flour
  • 200 g white spelt flour (plus extra for rolling)
  • 2 tsp baking powder
  • 1 tsp fine salt
  • 1 tsp sugar
  • 150 g plain full-fat yogurt
  • 2 tbsp olive oil
  • 80 warm water (to 100 ml; added gradually)
    • Filling and finishing
  • 1 tbsp olive oil (for the skillet)
  • 1 red onion (small (80 g); finely diced)
  • 100 g low-moisture mozzarella (grated)
  • 15 g fresh cilantro (chopped)
  • 2 tbsp butter or ghee (melted)
  • 1 tsp nigella seeds (optional)
Instructions
    Marinate the chicken
  1. 1
    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.
    2. Make the dough
  2. 2
    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.
    3. Cook the filling
  3. 3
    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.
  4. 4
    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.
    5. Shape and bake
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
Keywords: spelt naan pockets, tandoori chicken pockets, stuffed naan, spelt flatbread, baked chicken pockets

Equipment

  • 28 cm / 11-inch skillet
  • two sheet pans, 33 x 46 cm / 13 x 18 inch
  • 3-liter mixing bowl
  • rolling pin
  • instant-read thermometer

Tips

  • Shake excess marinade off each chicken piece before searing, so the filling stays moist but never wet enough to soften the seams.
  • Cook the chicken in two batches in the 28 cm / 11-inch skillet so the pieces char at the edges instead of steaming.
  • Measure about 70 g of filling per pocket, roughly a packed 1/3 cup, and leave a 1.5 cm border so the seams stay sealed.
  • Add the last of the water 1 tablespoon at a time, because whole grain spelt absorbs liquid slowly and the dough should feel soft and slightly tacky.
  • Wash your hands, board and knife after handling raw chicken, and confirm 165 F / 74 C in the thickest piece with a thermometer.

Variations

  • Swap the chicken for 400 g paneer cubes in the same marinade, searing 3 minutes per side, for a vegetarian filling with the same spice.
  • Replace the mozzarella with 80 g crumbled feta and add a handful of baby spinach to the cooked chicken for a sharper, greener filling.
  • Use coconut yogurt in the dough and marinade, brush with olive oil, and leave out the cheese for a dairy-free version.

Storage and Reheating

Baked naan pockets keep in an airtight container in the fridge for 3 to 4 days. Cool them to room temperature within 2 hours of baking before you store them. The crust softens as it sits, and reheating brings back most of the bite.

Reheat the pockets on a sheet pan at 180 C / 350 F for 10 minutes, until the crust crisps and the center reaches 165 F / 74 C. From frozen, bake at the same temperature for 18 minutes. The microwave steams the crust and leaves it chewy, so the oven gives a better result.

To freeze, wrap each cooled pocket individually and store for up to 2 months. To make ahead, fold the unbaked pockets, cover them on the sheet pan and refrigerate for up to 12 hours. Brush with butter just before baking and add 2 minutes to the bake time.

Serving Suggestions

Serve the pockets warm with a bowl of cucumber raita made from yogurt, grated cucumber and chopped mint. The cool yogurt balances the spice, and you can dip each bite as you go. A spoonful of mango chutney adds a little sweetness.

One pocket with a tomato and red onion salad makes a light lunch. Two pockets make a full dinner. Add lemon wedges at the table for a clean, sharp finish.

For a casual gathering, cut the pockets in half and set them on a board. They stay easy to hold and eat standing up.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-tandoori-chicken-naan-pockets/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!