Soft, pillowy dough comes together with plain yogurt worked into the mix, giving these naan their signature tang and tender chew. A short rest lets the yeast do its work, and once divided and rolled thin, each piece gets blistered in a screaming-hot cast iron skillet until it's charred in spots and puffed with big golden bubbles. That skillet method is what gives homemade naan its restaurant-tandoor character, no special equipment required. Finished off with a brush of melted butter and a scatter of fresh cilantro, these are warm, blistered, and perfect for scooping up curries or dips. It's a naturally solid pick for an egg free kitchen, with nothing in the dough or topping calling for eggs at all.
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In a large mixing bowl, combine the yeast, sugar, and warm water. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
Add the yogurt and 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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