This Easy Homemade Naan & Chutney Recipe means that you can enjoy naan at home anytime with all your favorite dishes.
Table of Contents
This dough is made with just four simple ingredients that you’ll likely have on hand – Flour, yogurt, baking powder and salt. Just mix it together, and let it rest for an hour or so.
Then, grab a tennis ball sized hunk, flatten it into a disc, roll it out and then plop it into your hot skillet. Let it get nice and crispy and browned on the bottom and then slide a spatula under it. Pop it under your broiler, directly on the top rack of your oven and watch it bubble up like a balloon.
Once browned, you’re good to go!
Dab it with a little butter if you like, and serve it with this amazing cilantro-mint chutney, or simply serve alongside this slow-cooker butter chicken, to mop up all of that yummy sauce that you simply CANNOT let go to waste!
Ingredients notes
The ingredients to make the naan are so simple! You may even have them on hand already.
For the naan
- All Purpose Flour
- Baking Powder
- Salt
- Butter
For the chutney
- Fresh Cilantro
- Fresh Mint
- Cumin
- Lemon Juice
- Salt
How to make it
- Combine the flour, baking powder and salt in a large bowl. Add the yogurt and stir until the dough comes together well, adding more flour if necessary to prevent stickiness.
- Knead the dough for 5 minutes.
- Place the dough in an oiled bowl, covered with a towel, and allow to rest for an hour or longer. Tip: You can also let the dough rest overnight.
- Take out the dough and cut it into 10 equal pieces. Roll each piece into a ball and then flatten into a disc. Roll each disc out with a rolling pin until 1/4 inch thick and about 8 inches in diameter.
- Heat a large nonstick frying pan or griddle over medium heat. Also preheat your oven broiler to high.
- One at a time, take each piece and cook over medium heat for 4-5 minutes, until the bottom is browned and it is starting to puff up. Slide a spatula under the naan and transfer it to the top rack of the oven. Allow the top to continue cooking for a minute or two, until nicely browned and puffy.
- Remove from the oven and brush with melted butter, if desired.
- To make the chutney: Place all ingredients (except water) into blender and process until everything is crushed and combined.
- Add water, 1 teaspoon at a time, to form a smooth paste.
- Adjust seasonings as desired with additional salt, lemon juice, or spices.
- Serve alongside the naan.
How to make ahead + store
Store the naan in an airtight container, wrapped in saran wrap, or in a ziploc bag for up to five days. You can also freeze naan for up to three months.
What to serve with it
Erin’s wine pairings
- Mildly sweet and highly acidic – Gewurztraminer and Riesling both compliment the spices and richness in Indian foods.
Did you try this chutney naan?
If you loved this naan with chutney, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Full Recipe
Homemade Naan with Chutney
Ingredients
Naan Recipe
- 4 cups flour
- 2 cups plain yogurt
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons butter (melted)
Cilantro Mint Chutney
- 1 cup cilantro leaves
- 1/2 cup mint leaves
- 1 jalapeno (chopped)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 teaspoons lemon juice
- water (as required)
Instructions
Naan
- Stir together flour, baking powder and salt. Add the yogurt and stir until the dough comes together well, adding more flour if necessary.
- Knead the dough for 5 minutes.
- Place the dough in an oiled bowl, covered with a towel, and allow to rest for an hour or longer. (This can rest overnight)
- Take out the dough and cut it into 10 equal pieces. Roll each piece into a ball and then flatten into a disc. Roll each disc out with a rolling pin until 1/4 inch thick and about 8 inches in diameter.
- Heat a large nonstick frying pan or griddle over medium heat. Also preheat your oven broiler to high.
- One at a time, take each piece and cook over medium heat for 4-5 minutes, until the bottom is browned and it is starting to puff up. Slide a spatula under the naan and transfer it to the top rack of the oven. Allow the top to continue cooking for a minute or two, until nicely browned and puffy.
- Remove from the oven and brush with melted butter if desired.
Cilantro Mint Chutney
- Place all ingredients (except water) into blender and process until everything is crushed and combined.
- Add water, 1 teaspoon at a time, to form a smooth paste.
- Adjust seasonings as desired with additional salt, lemon juice, or spices.
- Serve alongside the naan.
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