Buffalo Chicken Stuffed Naan

I’ve been thinking about something like this for awhile! There really is nothing like homemade naan. It’s so light and chewy and then stuffed with buffalo chicken, mozzarella and a little blue cheese. Dipped in more buffalo sauce and blue cheese sauce it really is something! This would be great for a game day or dinner! Extra sauce is always better. I used chicken thighs and roasted them off, but ground chicken would work too.

Naan

• 1/4 cup warm water
• 1 tbsp. honey
• 3/4 tsp. dry active yeast
• 3/4 cup warm milk
• 1 cup greek full fat yogurt
• 4 cups all purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• neutral oil

Buffalo Chicken Filling

• 3-4 boneless skinless chicken thighs
• salt and black pepper
• 2 tsp. garlic powder
• 1/2 cup (1 stick butter)
• 2 tbsp. honey
• 1/3 cup Franks hot sauce (or favorite buffalo sauce)
• 1 1/2 cups shredded mozzarella
• 1/4 cup crumbled blue cheese

Blue Cheese Dressing

• 1 cup mayo
• 1/2 cup sour cream
• 1 cup blue cheese crumbles
• 1/2 lemon juiced
• salt and black pepper
• dash of hot sauce
• 1/4 cup heavy cream

Directions

Naan

In a stand mixer with a dough hook attachment add in the warm water, honey and dry active yeast. Let it sit for about 5 minutes until its bubbly. Then add in the warm milk, yogurt, flour, baking powder, baking soda, and salt. Mix all together until the dough comes together. Then continue mixing until the dough is smooth. Cover the dough with a towel and let sit in a warm spot to rise until it’s doubled in size about 1-2 hours.

Filling

While the dough is rising, make the filling. Preheat the oven to 350 degrees. On a rimmed sheet pan place the chicken thighs and season both sides with salt, black pepper and garlic powder. Bake for about 20 minutes until completely cooked through. Let cool slightly.

In a small sauce pan melt the butter, buffalo sauce and honey together just until the butter is melted. Then place the chicken in the food processor with a metal blade attachment along with half of the butter mixture. Save the other half to dip into later. Pulse the mixture a couple times just to break up the chicken. Then add in the mozzarella and blue cheese and pulse just until it’s all combined together.

To form the naan, place onto a floured board and cut into 8 pieces. Roll each one into a ball. Place in the center of your hand and make a little well in the center of the dough and then form the dough around the filling, sealing it all together. Then place back on the board and start rolling it out to a circle. Use a little flour if it starts to stick. Roll out to about 8-10 inch circles. Set aside and then continue with the rest.

Once they are all rolled out, heat up a skillet with a little oil over medium high heat. Place the naan into the pan and let it cook for about 1-2 minutes until it starts to puff up and turn golden on the bottom side. Once that happens flip it over and let it continue to cook on the other side. Once it’s all cooked through remove from the pan and continue with the rest. Add more oil as needed until they are all done. Serve with the blue cheese dressing and remaining buffalo sauce!

Blue Cheese Dressing

In a small bowl combine the mayo, sour cream, blue cheese and lemon juice and mix until it all combined and then add the heavy cream to thin it out. Season with salt and black pepper.