Prepare the dough for the naan breads. Add the sugar and the instant yeast to the warm water and set aside for a few minutes. Measure the remaining ingredients and pour them into a large bowl, then add the slightly agitated yeast with the warm water. Knead with a mixer or your hands to a smooth, firm dough and set aside for an hour covered with a cloth.
For the salad: wash the radishes, grate them and put them in a large bowl. Finely grate the ginger and add to the radishes along with a pinch of salt. Mix everything well and refrigerate for a while.
Divide the risen bread dough into 10 equal parts, form each into a ball and leave the dough for another 15-30 minutes. Roll the balls into thin, small cakes lightly dusted with flour and drop them into a hot, dry frying pan. Heat for about 1-2 minutes on each side, when dark bubbles start to form turn over to the other side. Prepare all the pancakes in the same way.
Sprinkle the salad with mint leaves and a pinch of cumin and eat with the warm naans licking the bottom of the plates.