Step 1

Combine the water, 1 teaspoon of the yeast and 1 teaspoon of the sugar in a liquid measuring cup, stirring until dissolved. Let it sit in a warm place for 5 minutes, or until frothy.

Step 2

Combine the remaining 1 1/2 teaspoons yeast and the salt in a large bowl. Stir in the frothy yeast mixture and the melted butter, then add 2 cups of flour. Stir until well incorporated to form a soft dough. If it is too sticky, add up to 1/2 cup of the remaining flour.

Step 3

Lightly flour a work surface. Transfer the dough to the surface and knead for 5 minutes, until the dough is smooth and elastic. Use a little oil to grease a mixing bowl, then place the dough in the bowl. Cover with a kitchen towel or plastic wrap (not on the surface of the dough). Let it rest in a warm place for 30 minutes, or until the dough has doubled in size.

Step 4

Meanwhile, combine the remaining 2 teaspoons of sugar, the mint, coconut, garlic, Asian chili sauce (to taste), ginger, yogurt, cumin and soy sauce in a mini-food processor or blender. Pulse to create a chutney that has some texture. Transfer to a serving bowl; cover and refrigerate until ready to use.

Step 5

Punch down the dough that has risen, then knead for 5 minutes. Divide into 6 equal pieces and roll them into balls. Sprinkle the chopped scallions evenly over the portions of dough.

Step 6

Heat the tablespoon of oil in a large skillet over medium-high heat. Place a baking sheet in the oven and preheat to 200 degrees.

Step 7

If necessary, re-flour the work surface. Working with one portion of dough at a time, gently roll it out to an oblong or round that is 8 inches at its longest/widest, being careful not to let the dough tear where the scallions are lodged. Add to the skillet and cook for about 2 minutes, until puffed in places and browned spots form on the bottom of the nan. Turn over and cook for 1 or 2 minutes until browned in spots on the second side. Transfer to the baking sheet in the oven. Repeat with the remaining portions of dough, adding oil to the skillet as needed.

Step 8

Serve warm, with the chutney.