Greek Yogurt Butter Chicken Dip

For the naan, mix cornstarch, oat flour, rice flour, baking powder, salt, and zanthan gum in a medium bowl. Make a well in the center and add oil and milk. Stir until it comes together.

Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.

For the dip, preheat olive oil in a medium pan over medium heat. Add onion and garlic and cook until they just begin to soften, about 2 minutes. Add cumin, paprika, garam masala, and salt. Stir until well combined.

Sauté onion and spice mixture until onions are soft and spices are fragrant, about 3 minutes. Turn heat down to low and add crushed tomato, Greek yogurt, diced cilantro and shredded chicken. Stir until everything is well combined and transfer to a serving dish.

Divide naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick. You can lightly flour the counter if the dough begins to stick.

Lightly spray a large pan with cooking spray and heat over medium heat. Place one or two naans (depending on the size of your pan) in the pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly. Flip and cook for an additional 1 to 2 minutes.

Repeat with remaining sections and then serve with the butter chicken dip. Devour!

Notes:
• This is a quick naan, so it won’t be as fluffy and bubbly as the traditional kind!
• Please weigh all your flours to ensure accurate results.