For the naan
1 Preheat the oven to its highest setting (mine goes up to 275°C/530°F). Place a grill shelf or baking sheet on the highest shelf to heat through.
2 Mix together all the dry ingredients. Make a well in the middle and add the wet ingredients, including the 20g of melted butter. Bring together into a dough, it should be quite soft; if not add more water. Knead quickly until smooth.
3 Roll out into 1⁄2cm-thick breads on a lightly floured surface. Pat in some nigella seeds, coriander leaves, or garlic – or nothing if you don't want a topping – and place in the hot oven. Cook two at a time until light spots or a light golden colour appear on the upper surface, then turn over and cook the underside for a minute or so. Take out, brush with butter and keep the breads warm by wrapping in a napkin or foil and placing in a warm place while you make the rest. Serve hot.
For the chutney
1 Blend together the mint, coriander, cumin seeds, salt, sugar, chilli and 50ml of the yoghurt until smooth. Stir the remaining yoghurt in, add lemon juice to taste. Adjust seasoning and serve.