For the Naan Bread:
- 5 1/4 cups All-purpose flourunbleached, more as needed
- 3 tsp Baking powder
- 1 tsp Kosher Salt
- 1 tsp Sugar
- 1/2 cup Yogurtplain
- 1 Eggslarge
- 1/4 cup Olive oiland more for brushing
- 1 1/2 cups Water
- 1 cup Cheesefor melting, such as mozzarella or queso fresco
- 3 tbsp Olive oilor melted butter for brushing
For the Garlic Scape Chutney:
- 3/4 cup Garlic scapeschopped, tops removed
- 1/2 cup Fresh mintpacked
- 1/2 cup Walnutsroasted, or almonds
- 1/2 tsp Kosher Salt
- 1/2 tsp Black pepper
- 1/2 Jalapeño pepperor Serrano pepper (optional)
- 1 tbsp Lime juice
- 1/3 cup Olive oil
Grilled Naan Bread With Garlic Scape Chutney
This Grilled Naan Bread With Indian Garlic Scape Chutney is inspired by some street food I ate when I travelled in India. The trip was a long time ago but I’ve never forgotten the simplicity of the grilled naan bread and cheese sandwich slathered in garlicky chutney that I ate at a roadside cafe a couple of hours outside Mumbai. It was like an Indian grilled cheese sandwich. I’ve tried many times since to recreate it and I think I’ve hit on a winner with this recipe.
Making the dough is the hardest part of this recipe. It’s super quick and easy to make the chutney and assemble the breads once the dough is prepared. Naan bread is easier to make than most breads as it doesn’t require any kneading – rather than yeast, baking powder is used as a raising agent used. The dough hook on your stand mixer will do all the hard work for you!
To make my Grilled Naan Bread With Indian Garlic Scape Chutney, you will need the following ingredients:
So, how do you make Grilled Naan Bread With Indian Garlic Scape Chutney?
Steps to make Grilled Naan Bread With Garlic Scape Chutney
1 | Mix the wet ingredients together | 3 |
Combine the yogurt, egg in a medium sized bowl. Add the oil and 1-1/2 cups of lukewarm water. Mix well. | ||
2 | Place the dry ingredients in a stand mixer | 1 |
Place the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. | ||
3 | Make the dough | 5 |
Pour the wet ingredients into the dry mixture. Mix for about 5 minutes on low speed until a soft, sticky dough starts to clump around the dough hook. | ||
4 | Make dough balls | 5 |
Place the dough on a lightly floured surface. Make 10 equal sized dough balls. Arrange the dough balls on a baking sheet lined with parchment paper. | ||
5 | Allow the dough to rest | 1h |
Lightly brush each dough ball with oil. Cover the baking sheet with plastic wrap and allow to rest for about 1 hour. | ||
6 | Make the chutney | 3 |
While the dough is resting, place all the chutney ingredients in a food processor. Pulse until the chutney has come together but is still slightly chunky. | ||
7 | Assemble the naan breads | 10 |
Lightly flour a surface. Roll each dough ball into a 5-inch circle. Spread 1 tbsp of the chutney in the center. Remember to leave a 1/2-inch border around the edge of the dough. Sprinkle a tablespoon of cheese over the chutney. | ||
8 | To shape the naan breads | 5 |
Bring the borders together to form a pouch. Pinching the edges to seal in the filling. | ||
9 | Roll out the naans | 10 |
With the pinched side down, roll out each naan into a 6-inch circle and set aside on a parchment-lined baking sheet. | ||
10 | Grill | 20 |
Place each naan bread on a medium grill and cover. Grill for 2-3 minutes on each side until the bread puffs up and has light grill marks in places. | ||
11 | Serve | 5 |
Just before serving, take each naan off the grill and brush lightly with butter or olive oil. Serve warm. | ||
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