Step 1

Add the warm water and yeast to the bowl of a stand mixer. Let rest for 10 minutes, until the yeast has bloomed. Add the sugar, yogurt, egg, and salt to the water. Whisk until combined.

Step 2

Add 1 cup of bread flour and 1 cup of whole wheat flour to the liquid mixture, stir with the paddle attachment of the mixer. Slowly add remaining flours until a soft, elastic dough is formed. Knead for 3-5 minutes with the electric mixer.

Step 3

You will need to switch to the dough hook attachment at some point, when the dough becomes too thick for the paddle. Alternatively, you can knead by hand on a lightly floured surface.

Step 4

Remove dough from the bowl, oil bowl, replace dough and cover with plastic wrap. Set aside to rise for approximately 1 hours, or until doubled in bulk.

Step 5

Punch the dough down and pull off small handfuls of dough (about the size of a golf ball). Roll the dough into balls and place on a greased baking tray. Cover with plastic wrap and allow to rise again until doubled, about 30-45 minutes.

Step 6

To cook the Naan, you can either cook it on a greased grill preheated to high or as I most often do, on a lightly greased large pancake griddle on the stove over medium-high heat. Roll the dough balls into a thin circle or oval. Cook on the grill or griddle over the stove for 2-3 minutes per side, or until puffy and browned.

Step 7

Brush the cooked side with melted butter, then turn over and cook on the remaining side for 2-3 more minutes. Remove, and cook remaining until the process is complete.

Step 8

Note: I keep a baking tray in an oven preheated to 150 degrees F to transfer the cooked naan to stay warm while I continue cooking.

Step 9

Marinate the Tandoori Chicken according to recipe instructions. Cook chicken breast over high heat on a grill until done. Remove and let rest, loosely covered, for 5 minutes before cutting into.

Step 10

Combine all the ingredients for the yogurt sauce. Inside a piece of Indian Naan place a few slices of grilled chicken, cilantro, red onion, cucumber and red pepper. Drizzle with yogurt sauce.