Dairy Free Butter Naan

Total time1 hr 38 min

Prep time20 min

Cook time18 min

Pillowy dough gets its lift from a proper yeast rise, then rolls out thin before landing in a screaming-hot cast iron skillet where it puffs up with those signature charred bubbles in under two minutes per side. The high-heat, dry-skillet method is what gives this naan its blistered surface and pliable, tear-apart texture, no tandoor required. Fresh cilantro and a scatter of flaky sea salt finish each piece while it's still hot, so the aromatics really bloom. Every naan comes out slightly different, with its own pattern of golden char and puffed pockets, which is half the fun of cooking them one at a time. This flatbread is a genuinely solid pick for a dairy free table, easy to fold, tear, and scoop up curries or stews with. Make a full batch and keep them warm under foil, because they disappear fast straight off the skillet.

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Ingredients

6 servings

For the dough

1 tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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1 tsp granulated sugar
¼ cup warm water (about 110°f / 43°c)
2 ½ cups all-purpose flour, plus more for dusting
1 tsp salt
½ tsp baking powder
⅓ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
2 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp neutral oil (such as canola oil or vegetable oil)

For finishing

3 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp flaky sea salt
2 tbsp fresh cilantro, finely chopped (optional)

Instructions

1
Combine the warm water, sugar, and yeast in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the yogurt, milk, and oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

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