Get ready to elevate your dining experience with a mouthwatering twist on a classic favorite! This Grilled Naan with Garlic Scape Chutney is not just a dish; it’s an adventure for your taste buds. Imagine soft, pillowy naan fresh off the grill, paired with a zesty, vibrant chutney that will leave you craving more. Perfect for impressing guests or enjoying a cozy night in, this recipe combines the rich flavors of Indian cuisine with the unique taste of garlic scapes. Don’t miss out on the chance to bring this delightful dish to your table—read on to discover how to make it!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup yogurt
- 1/4 cup water
- 2 tablespoons olive oil
- 1 cup garlic scapes
- 1/4 cup nuts (optional)
- Salt to taste
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, and baking powder. Mix well to ensure that the dry ingredients are evenly distributed.
- Make a well in the center of the dry ingredients and add the yogurt, olive oil, and water. Mix with a wooden spoon or your hands until the dough begins to come together.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Once kneaded, form the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rest for about 30 minutes at room temperature. This resting period helps the dough to rise and become softer.
- While the dough is resting, prepare the garlic scape chutney. Rinse the garlic scapes under cold water and trim off the tough ends. Chop them into smaller pieces for easier blending.
- In a blender or food processor, combine the chopped garlic scapes, nuts (if using), and a pinch of salt. Blend until smooth. You can add a little water if the mixture is too thick, adjusting to your desired consistency.
- Once the chutney is blended, taste and adjust the salt as needed. Set aside.
- After the dough has rested, divide it into 4 equal portions. Roll each portion into a ball and then flatten it slightly with your hands.
- Using a rolling pin, roll each ball into an oval or circle about 1/4 inch thick. Dust with flour as needed to prevent sticking.
- Preheat a grill or a grill pan over medium-high heat. Once hot, place the rolled naan onto the grill. Cook for about 2-3 minutes on one side until bubbles form and the bottom is lightly charred.
- Flip the naan and cook for another 2-3 minutes on the other side. The naan should be puffed and have grill marks. Remove from the grill and keep warm in a towel or on a plate.
- Repeat the grilling process for the remaining naan. Serve the grilled naan warm with the garlic scape chutney on the side for dipping.
Tips
- Kneading Technique: When kneading the dough, be sure to use a firm yet gentle touch. This helps develop the gluten, resulting in a soft and chewy naan. If your dough feels too sticky, sprinkle a little more flour as you knead.
- Resting Time: Allowing the dough to rest is crucial. This not only makes the dough easier to roll out but also enhances the texture of the naan. If you have extra time, let it rest for an hour for even better results.
- Grilling Tips: Preheat your grill or grill pan thoroughly before placing the naan on it. This will help achieve those beautiful char marks and ensure the naan puffs up nicely.
- Chutney Consistency: Adjust the consistency of your garlic scape chutney by adding water gradually. A smoother chutney pairs wonderfully with naan, but feel free to leave it a bit chunky for added texture.
- Serving Suggestions: Serve the grilled naan warm alongside the garlic scape chutney, but don’t stop there! This naan is also fantastic with curries, soups, or even as a base for a delicious flatbread pizza.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 5mg
