Grilled Naan with Garlic Scape Chutney Recipe
Grilled Naan filled with an Indian-style, Garlic Scape Chutney and optional melty cheese - a delicious appetizer! Easy, step-by-step instructions, perfect every time! Full of great flavor!
How to Make the Best Grilled Naan with Garlic Scape Chutney
This grilled naan with garlic scape chutney is an unforgettable appetizer that brings together the pillowy softness of homemade Indian bread with a vibrant, herbaceous filling. Garlic scapes—the curly green shoots that emerge from garlic bulbs in early summer—lend a mild, sweet garlic flavor that’s far more nuanced than regular garlic cloves.
The magic of this recipe lies in stuffing each naan with the aromatic chutney before grilling. As the bread cooks over the flames, the filling melds into the dough, creating pockets of intense flavor in every bite. The optional cheese adds a satisfying stretch and richness, but the naan is equally delicious without it. The char from the grill gives each piece those signature blistered spots and smoky undertones that make naan so irresistible.
Whether you’re hosting a summer cookout or looking for an impressive bread to serve alongside your favorite curry, this stuffed naan delivers. The dough comes together easily in a stand mixer and requires just an hour of resting time, making it approachable even for novice bread bakers.
Grilled Naan with Garlic Scape Chutney
Grilled Naan filled with an Indian-style, Garlic Scape Chutney and optional melty cheese - a delicious appetizer! Easy, step-by-step instructions, perfect every time! Full of great flavor!
Ingredients
Naan Dough
Garlic Scape Chutney
Instructions
Make the Dough
- Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook.
- In a medium bowl, whisk the yogurt, egg, lukewarm water, and oil together.
- Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 teaspoon at a time.
- Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces.
- Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.
Make the Chutney
- Place all the chutney ingredients in a food processor and pulse until uniformly granular.
Assemble and Grill
- On a lightly floured surface, roll out a dough ball into a 5-inch circle.
- Spread 1 tablespoon of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney if desired.
- Gather the borders to form a pouch, pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle.
- Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.
- Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel.
- Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes.
- Turn over and cook the other side, covered, until grill marks form and the naan are cooked through, 2 to 3 minutes.
- Before removing them from the grill, turn the naans pinched side down and brush lightly with butter or olive oil. Serve warm.
Notes
- You can substitute 1 cup of whole wheat flour for 1 cup of the all-purpose flour for a heartier naan.
- If garlic scapes are not available, substitute Italian parsley or cilantro packed with 2 cloves of garlic.
- The chutney can be made ahead and stored in the refrigerator for up to 3 days.
