Dessert

Naan Dippers with Fresh Mint & Coriander Raita Recipe

ByCleo Brixton November 12, 2025November 12, 2025

Introduction

Naan dippers served with a fresh mint and coriander raita make a delightful appetizer or snack. Crispy, golden naan triangles pair perfectly with the cool, herby yogurt dip for a refreshing and flavorful bite.

The image shows a white plate holding several pieces of golden-brown grilled flatbread sprinkled with coarse salt, arranged in a slightly overlapping, fan-like stack. Behind the flatbread, there are two white bowls placed side by side on a white marbled surface. The bowl on the left contains a fresh tomato salad made of finely chopped red tomatoes, onions, and green herbs, creating a mix of red, white, and green colors with a juicy texture. The bowl on the right holds a creamy green dip with small herb bits visible throughout, showing a smooth and thick texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Half a cucumber
500g tub Greek yogurt
A handful of fresh mint leaves
2 handfuls of fresh coriander
4 large naan bread
Olive oil, for brushing
Ground paprika, for sprinkling
Sea salt flakes, for sprinkling
1 tbsp lemon juice

Instructions

Step 1: Coarsely grate the cucumber into a bowl, then squeeze it with your hands to remove as much juice as possible. This can be done up to a day ahead for convenience.
Step 2: In a food processor, blend the Greek yogurt, fresh mint leaves, and coriander until smooth and well combined. Transfer the mixture to a bowl and gently fold in the grated cucumber. Cover with cling film and chill until ready to serve.
Step 3: Preheat the oven to 200°C (gas mark 6, fan 180°C). Cut the naan breads into long triangles and place them on two large baking sheets.
Step 4: Brush the naan triangles with olive oil on one side, then sprinkle with ground paprika and sea salt flakes to taste.
Step 5: Bake the naan dippers for 8-10 minutes until they are crisp and golden. Keep an eye on them to avoid burning.
Step 6: Season the raita with up to 1 teaspoon of sea salt flakes (add sparingly to avoid excess moisture) and stir in the lemon juice to your taste. Serve the warm naan dippers with the chilled raita and your choice of chutney.

Tips & Variations

To keep the raita fresh and not too watery, avoid adding salt too early as it draws moisture from the cucumber and herbs.
Try adding a pinch of ground cumin or a dash of chili powder to the raita for a different flavor twist.
For a gluten-free option, substitute naan with gluten-free flatbreads or crispbreads.

Storage

Store any leftover raita in an airtight container in the refrigerator for up to 2 days. Keep the baked naan dippers in an airtight container once cooled to maintain crispness, and consume within 1 day. Reheat the naan briefly in the oven to restore crispness before serving.

How to Serve

On a large white plate, a stack of golden-brown pita bread triangles is placed in the center, each piece showing a slightly crispy texture with a sprinkle of coarse salt on top. To the left of the bread, there is a white bowl filled with a colorful tomato salad made of finely chopped bright red tomatoes mixed with small diced white onions and bits of green herbs, giving a fresh and juicy look. To the right of the bread, another white bowl contains a creamy, pale green sauce speckled with finely chopped herbs, showing a smooth and thick texture. The entire arrangement sits on a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raita without a food processor?

Yes, you can finely chop the mint and coriander by hand and then mix them thoroughly into the yogurt. It will still taste fresh and delicious.

How do I prevent the naan dippers from becoming soggy?

Brush only one side of the naan with oil before baking, and bake them directly on a baking sheet at a high temperature until they are crisp and golden. Store baked dippers in an airtight container once cooled to keep them crisp longer.