1 bunch fresh coriander (leaves and tender stems, about 40g), plus more leaves for serving
½ pineapple, peeled, quartered lengthways, cored, thinly sliced crossways
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Method
Step 1
To make naan, in a small bowl, mix yeast, ¾ tsp sugar and ½ cup (125ml) warm water (about 45°C). Set aside for 5 mins or until foamy. Stir in 2 tbs yoghurt and the oil.
Step 2
In a medium bowl, mix flour, remaining 1¼ tsp sugar and 1 tsp fine sea salt. Pour yoghurt mixture into flour mixture and, using a fork, mix until dough forms. Transfer dough to a lightly floured work surface and knead until smooth and elastic.
Step 3
Divide dough into 6 pieces and shape into balls. Place dough balls on an oiled baking tray and rub them lightly with some oil. Cover with plastic wrap and let rise in a warm spot for 50 mins or until doubled in size.
Step 4
Meanwhile, to make ginger-coriander chutney, in a food processor, blend oil, ginger, lime zest, lime juice, chilli, ground coriander and sugar until well blended. Add fresh coriander and blend until smooth. Season with salt. Set aside.
Step 5
Prepare barbecue for medium heat. Lightly oil grill grates.
Step 6
Using a rolling pin, roll each ball on a floured work surface into a thin oval, about 9cm wide. Set naan aside on oiled baking tray.
Step 7
Place naan on grates and barbecue for 2 mins each side or until char marks form and naan is cooked through. Wrap naan in a clean kitchen towel to keep warm.
Step 8
Spread chutney over naan and top with pineapple. Cut naan into smaller pieces. Transfer naan to a platter. Place remaining yoghurt in a small resealable bag. Cut 1 corner of bag and drizzle yoghurt over pineapple. Top with fresh coriander leaves and serve.
1 bunch fresh coriander (leaves and tender stems, about 40g), plus more leaves for serving
½ pineapple, peeled, quartered lengthways, cored, thinly sliced crossways
Description
Homemade barbecued naan combined with a ginger-coriander chutney will have this side becoming the masterpiece of the meal.
Method
Step 1
To make naan, in a small bowl, mix yeast, ¾ tsp sugar and ½ cup (125ml) warm water (about 45°C). Set aside for 5 mins or until foamy. Stir in 2 tbs yoghurt and the oil.
Step 2
In a medium bowl, mix flour, remaining 1¼ tsp sugar and 1 tsp fine sea salt. Pour yoghurt mixture into flour mixture and, using a fork, mix until dough forms. Transfer dough to a lightly floured work surface and knead until smooth and elastic.
Step 3
Divide dough into 6 pieces and shape into balls. Place dough balls on an oiled baking tray and rub them lightly with some oil. Cover with plastic wrap and let rise in a warm spot for 50 mins or until doubled in size.
Step 4
Meanwhile, to make ginger-coriander chutney, in a food processor, blend oil, ginger, lime zest, lime juice, chilli, ground coriander and sugar until well blended. Add fresh coriander and blend until smooth. Season with salt. Set aside.
Step 5
Prepare barbecue for medium heat. Lightly oil grill grates.
Step 6
Using a rolling pin, roll each ball on a floured work surface into a thin oval, about 9cm wide. Set naan aside on oiled baking tray.
Step 7
Place naan on grates and barbecue for 2 mins each side or until char marks form and naan is cooked through. Wrap naan in a clean kitchen towel to keep warm.
Step 8
Spread chutney over naan and top with pineapple. Cut naan into smaller pieces. Transfer naan to a platter. Place remaining yoghurt in a small resealable bag. Cut 1 corner of bag and drizzle yoghurt over pineapple. Top with fresh coriander leaves and serve.
