Wrestler’s Naan Roll Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy. In a large mixing bowl, whisk together flour and salt. Add the yogurt, vegetable oil and the foamy yeast mixture. Stir until the dough begins to come together.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If the dough is sticky, add up to 2 more tablespoons of flour; if it’s too dry, add a teaspoon of water at a time.

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1 to 1¼ hours, or until doubled in size.

Divide and rest

Punch down the dough, divide into 6 equal pieces (about 3–3.5 oz each). Roll each piece into a ball, cover loosely, and rest 10–15 minutes to relax the gluten.

Shape and cook

Preheat a heavy cast-iron skillet or nonstick pan over medium-high heat. On a lightly floured surface, roll each dough ball into an oval or teardrop about 8–9 inches long and ¼ inch thick. Brush one side lightly with water and place the wet side down onto the hot skillet. Cook 1–2 minutes until bubbles form and the bottom has brown spots, then flip and cook the other side 1–2 minutes until puffed and golden. Repeat with remaining naan. Keep naan warm under a clean towel.

Finish

Combine ghee or melted butter with minced garlic and chopped cilantro (if using). Brush the hot naan with the ghee-garlic mixture immediately after cooking.

Marinate the chicken

In a bowl, mix 1/4 cup yogurt, lemon juice, garlic paste, ginger paste, ground cumin, ground coriander, smoked paprika, turmeric, red chili powder, kosher salt and black pepper. Add the chicken strips, toss to coat thoroughly, cover and refrigerate 30 minutes to 2 hours (longer will deepen flavor).

Cook the chicken

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary) and sear without moving for 2–3 minutes to build color. Stir and continue to cook 4–6 minutes more until chicken is cooked through and beginning to brown. Reduce heat if spices start to char. Taste and adjust salt/pepper.

Make the sauce

In a small bowl combine 1/2 cup plain yogurt, 1/4 cup mayonnaise, sriracha, lemon or lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and adjust seasoning to taste.

Assemble the roll

Lay a warm naan flat on a work surface. Spread 1–2 tablespoons of the sauce down the center of the naan. Pile on a generous portion of shredded lettuce or spinach (about 1/3 cup), 1/6 of the cooked chicken (roughly 2–3 oz), sliced tomatoes and red onion, and a few pickled jalapeños if using. Drizzle another teaspoon of sauce over the filling.

Fold and serve: Fold the bottom edge of the naan up over the filling and roll tightly like a burrito, tucking in the sides as you go. If desired, toast the assembled roll seam-side down in a hot skillet for 1–2 minutes to seal and crisp the exterior. Cut in half and serve immediately with extra sauce on the side.