Grilled Naan with Garlic Scape Chutney

If you love Indian food, you will love this recipe for grilled naan with garlic scape chutney. Naan is a soft and fluffy flatbread that is traditionally cooked in a clay oven called a tandoor. However, you can also make it on your grill at home, which gives it a nice charred flavor. Garlic scape chutney is a spicy and tangy sauce made with the green stems of garlic bulbs, also known as garlic scapes. They have a mild garlic taste and a crunchy texture. You can use them to make pesto, hummus, soup, or stir-fry, but they are especially delicious in this chutney. You can stuff the naan with cheese and chutney for a satisfying snack or appetizer, or serve them as a side dish with your favorite curry.

Ingredients

• For the naan dough:
• 5 1/4 cups of all-purpose flour (you can substitute 1 cup of whole wheat flour for more fiber)
• 4 teaspoons of baking powder
• 1 tablespoon of kosher salt
• 1 teaspoon of sugar
• 1/2 cup of plain yogurt
• 1 large egg
• 1/4 cup of olive oil, plus more for brushing
• 1 1/2 cups of water
• For the garlic scape chutney:
• 3/4 cup of chopped garlic scapes (remove the tough tops)
• 1/2 cup of fresh mint leaves
• 1/2 cup of roasted walnuts or almonds
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon of black pepper
• 1/2 jalapeño pepper or serrano pepper (optional, for more heat)
• 1 tablespoon of lime juice
• 1/3 cup of olive oil
• For the filling (optional):
• 1 cup of shredded cheese, such as mozzarella or queso fresco
• For serving (optional):
• Olive oil or melted butter for brushing
• More fresh mint leaves for garnish

Instructions

1. To make the naan dough, combine the flour, baking powder, salt and sugar in a large bowl or the bowl of a stand mixer fitted with a dough hook.
2. In a medium bowl, whisk together the yogurt, egg, olive oil and water.
3. Gradually add the wet ingredients to the dry ingredients and mix until a soft and sticky dough forms. You may need to add more flour or water as needed to get the right consistency.
4. Divide the dough into 10 equal pieces and shape them into balls. Place them on a baking sheet lined with parchment paper and brush them lightly with some olive oil. Cover them with plastic wrap and let them rest for about an hour.
5. To make the garlic scape chutney, place all the ingredients in a food processor and pulse until well combined but still slightly chunky. You can adjust the seasoning and spiciness to your taste. Transfer the chutney to a small bowl and refrigerate until ready to use.
6. To grill the naan, preheat your grill to medium-high heat and lightly oil the grates. Roll out each dough ball into a thin oval shape, about 8 inches long and 4 inches wide. You can also stretch them by hand if you prefer.
7. If you want to fill the naan with cheese and chutney, place some cheese on one half of each oval and fold it over to seal the edges. Press lightly to flatten.
8. Place the naan on the grill and cook for about 2 minutes per side, or until they are puffed up and have grill marks. You may need to do this in batches depending on the size of your grill.
9. Just before serving, brush each naan lightly with some olive oil or melted butter if you like. Sprinkle some fresh mint leaves on top for garnish if you like.
10. Enjoy your grilled naan with garlic scape chutney! 😋