Homemade Naan with Chutney

Overhead shot of four pieces of naan stacked on wooden cutting board next to bowl of green chutney.

Course: Bread/Side Dish

Cuisine: Indian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 245kcal

Author: Platings and Pairings

This Easy Homemade Naan & Chutney Recipe means that you can enjoy naan at home anytime with all your favorite dishes.

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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 4 cups flour, 1 teaspoon baking powder and 1 teaspoon salt. Add the 2 cups plain 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 3 tablespoons butter if desired.

Cilantro Mint Chutney

Place 1 cup cilantro leaves, 1/2 cup mint leaves, 1 jalapeno, 1 teaspoon cumin, 1/2 teaspoon salt, and 2 teaspoons lemon juice 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.

Notes

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.

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