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Barbecued naan with ginger-coriander chutney

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Homemade barbecued naan combined with a ginger-coriander chutney will have this side becoming the masterpiece of the meal.

  • Serves6
  • Cook time5 minutes
  • Prep time30 minutes, (+ 5 mins for the yeast to activate and 50 mins rising time)
Barbecued naan bread topped with ginger coriander chutney and slices of pineapple

Ingredients

Naan

  • ¾ tsp active dry yeast
  • 2 tsp caster sugar, divided
  • 1/3 cup (95g) plain yoghurt, divided
  • 1 tbs olive oil
  • 1 2/3 cups (250g) plain flour

Ginger-coriander chutney

  • ¼ cup (60ml) canola oil
  • 2cm-piece ginger (about 15g), peeled, coarsely chopped
  • 1 lime, zested, juiced
  • 1 birdseye chilli, coarsely chopped
  • ½ tsp ground coriander
  • ½ tsp caster sugar
  • 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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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Prepare barbecue for medium heat. Lightly oil grill grates.
  6. 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.
  7. 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.
  8. 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.

Barbecued naan with ginger-coriander chutney

Barbecued naan with ginger-coriander chutney
  • Serves6
  • Cook time5 minutes
  • Prep time30 minutes, (+ 5 mins for the yeast to activate and 50 mins rising time)
Ingredients

Naan

  • ¾ tsp active dry yeast
  • 2 tsp caster sugar, divided
  • 1/3 cup (95g) plain yoghurt, divided
  • 1 tbs olive oil
  • 1 2/3 cups (250g) plain flour

Ginger-coriander chutney

  • ¼ cup (60ml) canola oil
  • 2cm-piece ginger (about 15g), peeled, coarsely chopped
  • 1 lime, zested, juiced
  • 1 birdseye chilli, coarsely chopped
  • ½ tsp ground coriander
  • ½ tsp caster sugar
  • 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
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Step 5

      Prepare barbecue for medium heat. Lightly oil grill grates.
    6. 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.
    7. 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.
    8. 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.