Low Iodine Naan with Garlic and Cilantro
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Learn more →Ingredients
6 servings
For the dough
- 1 tsp active dry yeast
- 1 tsp sugar
- ⅓ cup warm water (about 110°f / 43°c)
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ½ tsp baking powder
- ⅓ cup plain whole-milk yogurt
- 2 tbsp neutral oil (such as canola or vegetable oil)
For the garlic butter
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, finely minced
- ¼ tsp salt
For serving
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
In a large mixing bowl, combine the yeast, sugar, and warm water. 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. 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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