Low Iodine Classic Naan
Total time1 hr 40 min
Prep time20 min
Cook time20 min
4.8(10)
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Learn more →Ingredients
6 servings
For the dough
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- ½ 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 neutral oil (such as canola or vegetable oil), plus more for the bowl
For finishing
- 3 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 cloves garlic, finely minced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the yogurt and neutral oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms.
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