Go Back
Kamut and Chickpea Naan with Banana Chutney
Print

Kamut-Chickpea Naan with Banana Chutney

Freshly griddled whole grain flatbreads are a treat, and with this sweet and spicy banana chutney, they are a spectacular appetizer or side dish.
Servings 4
Author Robin Asbell

Ingredients

  • 2 cup whole kamut or 2 1/2 cups kamut flour
  • 1 cup chickpea flour
  • 2 teaspoons yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup mashed sweet potato
  • 1/2 cup plain yogurt dairy or non-dairy
  • 1/4 cup melted coconut oil plus more for griddling
  • 2 teaspoons canola oil
  • 1 large scallion chopped, divided
  • 1 tablespoon fresh turmeric chopped
  • 1/2 teaspoon black mustard seeds
  • 1 large jalapeno chopped
  • 2 tablespoons apple cider vinegar
  • 1/4 cup organic sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoons ground cinnamon
  • 1/8 teaspoons cayenne
  • 1/2 cup crystallized ginger chopped
  • 2 large ripe bananas sliced

Instructions

  • For naan: Grind the kamut in the Vitamix dry grinding container, the pour into a large bowl to cool. Add the chickpea fllour, 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 canola 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 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 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 coconut 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.