Anjum Anand's Quick and easy naan with creamy mint chutney

This is the quickest naan you will ever cook, it comes together in minutes, needs only a short knead, then cooks again in moments. 

Serve it with a beautifully creamy mint chutney - the type of chutney that you would find on the table in an Indian restaurant to eat with your popadums. It is herby, slightly sweet and creamy. 

Makes: 4 large breads


For the naan

300g plain flour, plus more to dust
113 tsp baking powder
12 tsp bicarbonate of soda
23 tsp salt
2 tsp caster sugar
4 tbsp milk
4 tbsp plain yogurt
90–100ml water
20g unsalted butter, melted, plus more to serve

Optional toppings

good couple of pinches of nigella seeds, or other seeds
chopped coriander leaves
finely chopped garlic

For the chutney

Makes around 250ml

30g mint leaves, washed
30g coriander leaves and stalks, washed
2 tsp. roasted cumin seeds, powdered but doesn’t have to be finely done
Salt to taste
1 tbs. sugar
200g plain yoghurt, stirred
1 green chilli, seeded
1 tbs. lemon juice or to taste (depends on tartness of yoghurt)


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.