Low Iodine Yogurt Naan
Total time1 hr 38 min
Prep time20 min
Cook time18 min
5.0(19)
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Learn more →Ingredients
6 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¼ cup warm water (about 110°f / 43°c)
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ½ tsp baking powder
- ½ cup plain whole-milk yogurt
- 1 tbsp neutral oil (such as canola or vegetable oil)
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. - ¼ tsp garlic powder (optional)
- 2 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
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.
- 2
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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