This easy recipe, a great one for little helpers in the kitchen is adapted from AGA Demonstrator Naomi Hansell’s recipe which she enjoys making with her daughter. We’ve cooked the breads directly on the AGA simmering plate, but you can also use a frying pan on the boiling plate or induction on high. Serve with a crisp green salad and rice instead of the breads as an alternative.
Serves 8
450g strong plain flour
1 tsp salt
½ tsp baking powder
3 tsp sugar
2 tsp nigella seeds (optional)
7g sachet fast-action yeast
200g water
120g natural yogurt
2 tbsp olive oil
½ onion, very finely diced
3 garlic cloves, peeled and crushed
50g fresh ginger, peeled and grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp mild chilli powder
2tsp garam masala
1 tsp turmeric
1tsp salt
Salt
Black pepper
400g can chopped tomatoes
100g natural yogurt
600g chicken breast, thinly sliced
1 tbsp chopped coriander
200g natural yogurt
½ red onion, finely sliced
Preparation Time: 30 minutes + 1 hour proving time. Cooking Time: 40 minutes.
1. Place the flour, salt, baking powder, sugar, nigella seeds, if using and yeast in a large bowl or stand mixer bowl and stir well.
2. Make a well in the centre, then add the water, and yogurt. Mix until it comes together.
3. Knead until the dough is smooth; about 10 minutes by hand on a floured surface or 5 minutes in a mixer with a dough hook.
4. Tip onto a lightly floured work surface and shape the dough into a ball.
5. Place the dough in an oiled bowl, cover with cling film or a damp tea-towel and leave to prove for about an hour in a warm place until doubled in size.
6. Prepare the chicken tikka, heat the olive oil in a sauté pan on the simmering plate, hotplate on simmering setting or induction on medium high.
7. Add the onion and stir fry for 3 minutes until starting to soften.
8. Add the garlic and ginger and cook for a further minute.
9. Stir in the cumin, coriander, chilli powder, garam masala, turmeric and salt and salt and cook for a few minutes.
10. Carefully add the chicken and stir well to coat in the spices.
11.Pour in the tomatoes and yogurt and bring to a gentle simmer. Cook for a further 10 minutes until the chicken is tender and the sauce has reduced. Keep tikka warm whilst you cook the flatbreads.
12. Once the dough is risen, divide into 8 equal pieces, roll or stretch each one into a rough triangle shape.
13. Cook the bread directly on the simmering plate, with the lid down for a few minutes either side. You can cook 2 at a time. Wrap in foil to keep soft and set aside whilst you cook the remaining breads.
14. Place the flatbreads on a baking tray, divide the chicken tikka between the flatbreads, spreading out nearly to the edges.
15. Place the tray at the top of the roasting oven, oven on R8 or R9 or use a preheated grill and cook for a few minutes until heated through.
16. Sprinkle them with coriander and serve immediately accompanied by plain yogurt and a few sliced red onions.
