Green Onion Naan with Yogurt-Mint Chutney
- Prep Time 0:50
- Cook Time 0:10
- 7 Comments
This morning, while sipping coffee and reading the Huffington Post, I came across this gorgeous image. And just like that, I couldn’t get the thought of fresh, chewy, flaky naan out of my head. So, naturally, I whipped some up, along with this to-die-for mint chutney. Seriously. You will be licking the bowl.
- 1 packet dry active dry yeast $1.50 for 3
- sugar or honey Pantry
- 2 cups all-purpose flour, plus more for rolling Pantry
- 1 tsp salt
- 4 tbsp melted butter, plus more for brushing $1 for a stick
- vegetable or canola oil Pantry
- 2 large handfuls fresh mint leaves $1 for a bunch
- 1/8 cup dried, unsweetened coconut $1.50
- Asian chili sauce to taste $1.50 for 8 oz.
- 1 clove garlic, smashed Pantry
- 1 small (1”) piece ginger, peeled and chopped $0.50
- 1/4 cup plain yogurt $1.50 for 8 oz.
- 1/2 tsp ground cumin $1.50 for 1 oz.
- couple dashes soy sauce Pantry
- 4 scallions, chopped $1 for a bunch
Total Cost of Ingredients $11
Combine 3/4 cup warm water with the 1 tsp yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 5 minutes, or until frothy.
Stir together the yeast and a salt in a large bowl add the yeast mixture and the butter Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Transfer to a lightly-oiled bowl and cover with a clean kitchen towel or plastic wrap and let rise in a warm place for about 30 minutes or until the dough has doubled in size.
While dough rises, combine 2 tsp sugar or honey with all of the remaining ingredients except for the scallions in a food processor or blender and pulse until you have a thick chutney. Set aside until ready to use.
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Sprinkle the scallions over the balls of dough and, using a rolling pin, roll each round out into an 8” circle or oblong shape.
Heat 1 tbsp oil in a large frying pan over medium-high heat and fry a dough round for 1-2 minutes on each side. It should be browned in spots and become slightly puffy. Transfer to a clean plate (or baking sheet in a 200 degree oven to keep the naan warm until serving time).
Continue frying the naans, adding more oil to the pan if necessary. Serve naan warm with the chutney for dipping.