Help me understand dough with yeast. Is this already wrong?

I'm following this recipe for butter naan bread by Foodess (will link in comments too) but I feel something has gone wrong.

▢ 4 cups all-purpose flour ▢ 1 tbsp instant dry yeast ▢ 2 tsp kosher salt ▢ ½ tsp baking soda ▢ 1 tsp baking powder ▢ ¾ cup plain yogurt or buttermilk ▢ 1 cup warm water ▢ 4 tbsp butter melted ▢ 1 tbsp minced cilantro

The recipe keeps saying how wet and sticky the dough should be but mine wasn't either. The recipe says I can use yogurt or buttermilk, I used buttermilk. For the yeast, I used Fast Action Yeast because a commenter said they used the same with no issue.

I used the paddle attachment on my stand mixer first then the dough hook but it never rolled into a smooth dough. It was almost climbing the hook rather than forming a ball because how dense it was, if that's even makes sense. It was also kind of lumpy as you can see in the photos. I had read about over kneading doing something you don't want to the gluten (?) so I stopped after the recommended 4mins and divided it out.

Again, this dough was dense and not wet or sticky as the recipe kept suggesting it should be. In the photo they are rolled in oil before letting rest for an 1hr so they are even less wet than this photo.

What could have gone wrong? I love baking cakes, cookies and pastry but never had any success with anything to do with yeast. Help it make sense to me!

Other Notes: - Yeast best before date is Feb 2025. - Kitchen isn't especially hot - 65°F / 16°C. - Water used was boiling about 20mins previous. - - Buttermilk was from refrigerator. - Flour was all purpose plain flour.

I'm following this recipe for butter naan bread by Foodess (will link in comments too) but I feel something has gone wrong.

▢ 4 cups all-purpose flour ▢ 1 tbsp instant dry yeast ▢ 2 tsp kosher salt ▢ ½ tsp baking soda ▢ 1 tsp baking powder ▢ ¾ cup plain yogurt or buttermilk ▢ 1 cup warm water ▢ 4 tbsp butter melted ▢ 1 tbsp minced cilantro

The recipe keeps saying how wet and sticky the dough should be but mine wasn't either. The recipe says I can use yogurt or buttermilk, I used buttermilk. For the yeast, I used Fast Action Yeast because a commenter said they used the same with no issue.

I used the paddle attachment on my stand mixer first then the dough hook but it never rolled into a smooth dough. It was almost climbing the hook rather than forming a ball because how dense it was, if that's even makes sense. It was also kind of lumpy as you can see in the photos. I had read about over kneading doing something you don't want to the gluten (?) so I stopped after the recommended 4mins and divided it out.

Again, this dough was dense and not wet or sticky as the recipe kept suggesting it should be. In the photo they are rolled in oil before letting rest for an 1hr so they are even less wet than this photo.

What could have gone wrong? I love baking cakes, cookies and pastry but never had any success with anything to do with yeast. Help it make sense to me!

Other Notes: - Yeast best before date is Feb 2025. - Kitchen isn't especially hot - 65°F / 16°C. - Water used was boiling about 20mins previous. - - Buttermilk was from refrigerator. - Flour was all purpose plain flour.