Kamut-Chickpea Naan with Banana Chutney

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Yield

6 servings

Ingredients

Naan:

2 cup whole kamut or 2 ½ cups kamut ﬂour
1 cup chickpea ﬂour
2 teaspoons yeast
1 teaspoon salt
1 teaspoon sugar
1 cup mashed sweet potato
½ cup plain yogurt (dairy or non-dairy)
¼ cup olive oil plus more for griddling

Chutney:

2 teaspoons olive oil
1 large scallion chopped, divided
1 tablespoon fresh turmeric chopped
½ teaspoon black mustard seeds
1 large jalapeno chopped
2 tablespoons apple cider vinegar
1 ½ tablespoons sugar
½ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoons ground cinnamon
⅛ teaspoons cayenne
2 tablespoons fresh ginger, grated
2 large ripe bananas sliced

Instructions

For naan: Grind the kamut in a grain mill or the Vitamix dry grinding container, then pour into a large bowl to cool. Add the chickpea ﬂour, yeast, salt and sugar and mix well. In a cup, stir the sweet potatoes, yogurt and coconut oil. Stir into the ﬂour mixture, switching to kneading when it gets hard to stir. Knead until smooth and well mixed. It should be soft and easy to handle, if necessary, add a little water to make it softer, or ﬂour if it is sticky. Place the dough in an oiled bowl and cover, let rise for an hour.
While the dough rises, make the chutney. In a small pot, warm the oil over medium heat and add the white parts of the scallions, turmeric, mustard seeds and jalapeno and cook, stirring. Cook until the onions are softened and the seeds pop and turn grey. Add the sugar and vinegar and stir until the sugar is dissolved. Add the salt, spices and ginger and stir for a minute to soften the ginger, then add sliced bananas. Stir until the bananas are starting to dissolve but not completely mashed. Take oﬀ the heat and adjust seasonings.
To ﬁnish the breads: Smear some olive oil on the counter and dump out the dough, then divide in 8 pieces. Form each into a disk and put on the counter to rise, covered with a towel. Let rise for half an hour, then roll out on the oiled counter into 8 inch circles. Sprinkle with sesame seeds and pat to press them into the dough. Let them rise for another 15 minutes.
Put a griddle or large cast iron pan over high heat for 3 minutes. Transfer dough pieces to the hot pan, cooking for 1-2 minutes per side, ﬂipping as they brown. Reduce the heat to medium as you go and the pan is fully heated. Transfer to a platter to cool.
Serve hot naan with chutney.

Recipe and photo courtesy of Robin Asbel