Snack on homemade naan bread topped with a delicious, zingy ginger chutney and thinly sliced pineapple. Recipe by Curtis Stone.


  • 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
  • 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


  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.
  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.
  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. 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. Prepare barbecue for medium heat. Lightly oil grill grates.
  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. 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. 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.