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How to make Barbecued naan with ginger coriander chutney

Yield = 6
Prep time: 1:20
Cook time: 0:05
Total time: 1:25

Ingredients

Naan

  • 3/4 teaspoons active dry yeast
  • 2 teaspoons caster sugar, divided
  • 1/3 cup (95g) plain yoghurt, divided
  • 1 tablespoon olive oil
  • 1 2/3 cups (250g) plain flour

Ginger-coriander chutney

  • 1/4 cup (60ml) canola oil
  • 2cm-piece ginger (about 15g), peeled, coarsely chopped
  • 1 lime, zested, juiced
  • 1 birdseye chilli, coarsely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon caster sugar
  • 1 bunch fresh coriander (leaves and tender stems, about 40g), plus more leaves for serving
  • 1/2 pineapple, peeled, quartered lengthways, cored, thinly sliced crossways

Method

  • Step 1 To make naan, in a small bowl, mix yeast, 3/4 teaspoons sugar and 1/2 cup (125ml) warm water (about 45C). Set aside for 5 mins or until foamy. Stir in 2 tablespoons yoghurt and the oil.
  • Step 2 In a medium bowl, mix flour, remaining 1 1/4 teaspoon sugar and 1 teaspoon 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.