Ube Purple Yam and Chipotle Naan with Spinach Jackfruit Seed Curry

Purple yam or Ube aka 'Filipino yam' thanks to its popularity in Filipino desserts is one of those hard-to-resist produce when I come across it at the Asian stores. They are perfect as oven-baked or pan-cooked "Fries".

Since I am not fond of desserts much, Ube got incorporated into a savory dish again this time.

Chipotle in adobo sauce has a wonderful smokiness with  just the right amount of heat balanced by the vinegar and sugar in the sauce. I love to add it into many unconventional dishes. Simply grind a can of chipotle in its adobo sauce - seeds and all - into a fine paste and keep it handy in the fridge.

Cooked and mashed Ube purple yams added that touch of mild sweetness and lovely lilac color to the inside of the naan. Chipotle brought in some mild heat and ruddy shade to the outsides.

I also added some dried fenugreek leaves (methi) and minced garlic to make this a flavor-packed naan.

Naan dough started the same a usual - all purpose flour with yeast - but, I decided to add a touch of coconut flour and flax meal... and simply mix in the mashed ube and chipotle paste, salt to taste, fenugreek leaves, if using.

This time, I served it with a simple saag made with spinach and jackfruit seeds, flavored with garlic, ginger, chilies, and tomatoes.

Ingredients
1 cup cooked mashed purple yams
½ cup coconut flour
¼ cup flax meal
2 Tablespoon chipotle paste
2 Tablespoon minced garlic
2 teaspoon salt (less if preferred)
2 Tablespoon dried fenugreek leaves
2 Tablespoon olive oil
½ cup warm milk
4 teaspoon active dry yeast
½ cup warm water
3 cups all purpose flour

Preparation

1. Sprinkle the yeast in warm water and allow to bloom for a bit
2. Meanwhile, combine the dry ingredients, using only 2 of the 3 cups of all purpose flour, and stir well
3. Scald the milk, then combine it with the wet ingredients including chipotle paste and mashed ube, as well as the yeast mixture
4. Add the wet ingredients to the dry ingredients and knead to a smooth elastic dough, adding water or flour as needed to get the right soft consistency; coconut flour being high in fiber content might soak up more water, so add water accordingly
5. Ball it up and place it in bowl coated with oil, turn and coat the dough with oil, cover and set in a warm place to rise and double in volume
6. Divide the risen dough evenly into 12 balls
7. Roll each ball to quarter inch thick, fold in half once to form a semi-circle, fold in half again to a rounded triangle, and roll again to ¼ inch thick naan
8. Cook in a very hot cast-iron skillet, brush one side with water and place that side down on the hot skillet; wait till bubbles develop on the top surface
9. Flip and cook the other side till done and optionally brush with ghee if preferred