Emulsifier Free Butter Naan
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Learn more →Ingredients
6 servings
For the dough
- 1 tsp active dry yeast
- 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
- 2 tbsp whole milk
- 1 tbsp neutral oil (such as canola or vegetable oil)
For finishing
- 3 tbsp unsalted butter, melted
- 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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