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Barbecued naan with ginger-coriander chutney
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Prep Time:
80 minutes
Cook Time:
5 minutes
Total Time:
85 minutes
Indulge in Curtis Stone's tangy ginger chutney and pineapple naan bites.
Ingredients:
  • 3/4 tsp active dry yeast
  • 10.00 gm caster sugar, divided
  • 95g yoghurt
  • 18.20 gm olive oil
  • 250g plain flour
  • 60ml canola oil
  • 2cm-piece ginger (about 15g), peeled, coarsely chopped
  • 1 lime, zested, juiced
  • 1 birdseye chilli, coarsely chopped
  • 1/2 tsp ground coriander
  • 2.50 gm 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
Instructions:
  • In a small bowl, combine yeast, 3/4 teaspoons sugar, and 1/2 cup (125ml) warm water (about 45C). Allow to sit for 5 minutes until foamy, then mix in 2 tablespoons of yogurt and oil.
  • Combine flour, 1 1/4 teaspoons of sugar, and 1 teaspoon of fine sea salt in a medium bowl. Add the yogurt mixture to the bowl and mix with a fork until a dough forms. Then transfer the dough to a lightly floured surface and knead until smooth and elastic.
  • Divide dough into 6 pieces and shape into balls. Arrange on an oiled baking tray, lightly brush with oil. Cover with plastic wrap, then allow to rise in a warm spot for 50 minutes or until doubled in size.
  • Prepare the ginger-coriander chutney by combining oil, ginger, lime zest, lime juice, chili, ground coriander, and sugar in a food processor. Blend until smooth. Add fresh coriander and blend again until smooth. Season with salt and set aside.
  • Get your barbecue ready by heating it to a medium temperature and then coating the grill grates with a light layer of oil.
  • Flatten each ball into a thin oval using a rolling pin on a floured work surface, making them about 9cm wide. Place the naan on an oiled baking tray and set aside.
  • Grill naan for 2 minutes on each side until char marks form and naan is cooked through. Then, wrap naan in a clean kitchen towel to keep warm.
  • Spread a layer of chutney over the naan and layer on the pineapple. Cut the naan into bite-sized pieces and arrange them on a platter. Put the rest of the yogurt in a small resealable bag, snip off one corner, and squeeze the yogurt over the pineapple. Garnish with fresh coriander and serve.

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