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Feta & Minced Chicken Naan Bread with Dewfresh Chicken Mince

Homemade naan bread topped with Dewfresh chicken mince, feta cheese, cherry tomatoes and fresh basil
Dewfresh Chicken Mince, Chicken Mince, Chicken, Dewfresh Chicken, Poultry, Frozen Poultry, Frozen Chicken, Frozen products, Frozen Meat, Frozen meat producer, Frozen meat production
  • 4 Portions
  • 40 mins
  • Easy
  • Lunch, Main

Enjoy homemade Chicken Mince Naan Bread with Feta, topped with seasoned Dewfresh Chicken Mince, juicy cherry tomatoes, creamy feta cheese and fresh basil. Made with a simple Greek yoghurt dough and flavoured with garlic and dried basil, this easy recipe is perfect for a quick lunch or dinner. Serve warm and use any leftover chicken mince in wraps or salads for another delicious meal.

Ingredients

For the chicken mince

  • 500g Dewfresh Chicken Mince
  • 2 spring onions, finely chopped
  • 1 tsp chicken stock powder
  • 1 tbsp dried basil
  • 2 garlic cloves, minced
  • 2 tbsp tomato juice
  • Freshly ground black pepper, to taste

For the naan bread

  • 2 cups self-raising flour
  • 1½ cups Greek yoghurt
  • 1 tsp baking powder
  • 2 tsp dried basil
  • Extra flour, for dusting

For the toppings

  • 6 cherry tomatoes, halved or quartered
  • Feta cheese, crumbled, to taste
  • Fresh basil leaves, to garnish
Method
  1. Prepare the chicken mince. Heat a large frying pan over medium heat. Add the spring onions and garlic, followed by the Dewfresh Chicken Mince. Cook, breaking up the mince with a wooden spoon, until cooked through.
  2. Season the chicken. Add the chicken stock powder, dried basil, black pepper and tomato juice. Stir well and cook for a few more minutes until the flavours are combined and the mixture is cooked through. Set aside.
  3. Make the naan dough. In a large bowl, combine the self-raising flour, Greek yoghurt, baking powder and dried basil. Mix until a dough forms.
  4. Shape the naan breads. Lightly flour your work surface and knead the dough until smooth. Divide into four equal portions and roll or stretch each portion into a naan shape.
  5. Bake the naan breads. Place on a lined baking tray and bake in a preheated oven at 200°C until puffed up and lightly golden, approximately 10–15 minutes. Cooking time may vary depending on thickness.
  6. Prepare the toppings. Cut the cherry tomatoes into halves or quarters, crumble the feta and pick a few fresh basil leaves.
  7. Assemble and serve. Top each warm naan bread with the chicken mince, cherry tomatoes, crumbled feta and fresh basil. Serve immediately and enjoy!

Recipe Tips

  1. The original yoghurt quantity may produce a very sticky dough depending on the size of your cup and the consistency of the yoghurt. Add the yoghurt gradually and adjust with a little extra flour if needed. For best results, use enough flour to make the dough soft and manageable.
  2. Store any leftover cooked chicken mince in an airtight container in the refrigerator and use within 2–3 days. Reheat thoroughly before serving in a wrap or over a fresh salad.

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