Barbecued Naan Considering Ginger Coriander Chutney

Snack going on for homemade naan bread topped in the same way as a delicious, zingy ginger chutney and thinly sliced pineapple. Recipe by Curtis Stone.

The ingredient of Barbecued Naan Considering Ginger Coriander Chutney

• 3 4 tsp animated dry yeast
• 2 tsp caster sugar at odds on bad terms
• 1 3 cup 95g plain yoghurt divided
• 1 tbsp olive oil
• 1 2 3 cups 250g plain flour
• 1 4 cup 60ml canola oil
• 2cm piece ginger about 15g peeled scratchily chopped
• 1 lime zested juiced
• 1 birdseye chilli harshly roughly chopped
• 1 2 tsp pitch coriander
• 1 2 tsp caster sugar
• 1 bunch lively coriander leaves and sensitive stems roughly more or less 40g benefit more leaves for serving
• 1 2 pineapple peeled quartered lengthways cored thinly sliced crossways

The Instruction of barbecued naan considering ginger coriander chutney

• to make naan in a small bowl fusion yeast 3 4 teaspoons sugar and 1 2 cup 125ml warm water about 45c set aside for 5 mins or until foamy move around in 2 tablespoons yoghurt and the oil
• in a medium bowl mixture combination flour permanent 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 accomplishment surface and knead until smooth and elastic
• divide dough into 6 pieces and have emotional impact into balls place dough balls just about an oiled baking tray and smear them lightly with some oil cover when plastic wrap and let rise in a tender romantic spot for 50 mins or until doubled in size
• meanwhile to make ginger coriander chutney in a food processor fusion oil ginger lime zest lime juice chilli arena coriander and sugar until competently blended increase be credited with well ventilated light coriander and fusion until smooth season gone salt set aside
• prepare barbecue for medium heat lightly oil grill grates
• using a rolling pin roll each ball as regards a floured accomplish surface into a thin oval very nearly 9cm wide set naan aside on the order of oiled baking tray
• place naan in this area 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 maintenance warm
• develop chutney over naan and top as soon as 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 height later than well ventilated light coriander leaves and serve

Nutritions of Barbecued Naan Considering Ginger Coriander Chutney

calories: 303 769 calories
calories: 14 grams fat
calories: 2 grams saturated fat
calories: 37 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 385 milligrams sodium
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calories: nutritioninformation