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Easy 2-Ingredient Naan right at home! These soft and fluffy naan are so simple to make, you can turn them into garlic naan too and still use less than 5 ingredients! Perfect to serve with stews, butter chicken curry or chana masala!
It’s not always that I bring you a simple 2-ingredient naan recipe, but when I do, it’s ready in around 30 minutes, requires less than 5 ingredients, even if you add a topping, and they taste better than anything you’ve ever purchased at the grocery store.
There’s no yeast, so there’s no waiting – major bonus!
Plus, we grill them on a grill pan, so the tops are perfectly charred and the centers are nice and fluffy. I love to brush the tops of the naan with a little melted garlic butter and sprinkle some cilantro, but you could even stuff cheese in the center and roll these out extra thin.
The possibilities are truly end.
And homemade 2-ingredient naan wouldn’t be completely without some delicious Butter Chicken or some Chicken Tikka Masala to keep it company!
Delicious, and very simple to make! A hit with all the family.
Ingredients for 2-ingredient Naan
- Self-rising flour: self-rising or self-raising flour contains baking powder and salt. So it’s the perfect mix to keep the ingredient list short.
- Greek yogurt: You can make homemade naan with dairy-free or coconut greek yogurt if you’d like.
- Additional ingredients: use olive oil, ghee or melted butter for brushing, sesame seeds for topping, minced garlic and some cilantro to make garlic naan and basically anything else you typically like.
Recipe Tip
If you don’t have self-rising flour, you can use regular flour and make your own self-rising flour.
Start with 3 ¼ cups all purpose flour, add 5 teaspoons baking powder and 1 teaspoon of kosher salt. You’ve got homemade self-rising flour.
How to make 2-ingredient naan
- Make naan dough. Combine the self-rising flour and the greek yogurt in a large mixing bowl if you plan on mixing with your hands or to the bowl of your electric mixer. Run the mixer long enough for the dough to come together, about 2-3 minutes. If the dough is dry, add moisture by adding in 1 tablespoon of water comes together. Alternatively if the dough is wet, you’d add some flour.
- Roll it out. Dump the dough out onto a clean work surface. Divide the dough into 12 equal pieces. Then roll out the uncooked dough into ⅓ inch thickness.
- Grill the bread. Heat a skillet or grill pan over medium heat. Lay the dough in a single layer in the panned cook on each side for 2-3 minutes or until the dough cooks through on one side.Then flip and cook on theater side of the same amount time.
- To make garlic naan. Zap minced garlic with oil/ghee/butter and chopped cilantro in the microwave. Brush the bread with this mixture right when it comes off the stove.
- Storing naan. Allow the naan to come to room temperature then store wrapped in foil in a zip top bag in the refrigerator. Naan stays fresh for up to 4 days in the fridge.
If you like this recipe, you might also like:
- Homemade High Protein Bagels
- Mini Protein Jalapeno Bagels
- Homemade Naan
- Easy No Knead Bread
- No Knead Focaccia Bread
2 Ingredient Naan Flatbread (And Garlic Naan too!)
Ingredients
- 3 ⅓ cups self-rising flour
- 1 ½ cups plain greek yogurt
- 2-4 tablespoons water
- oil for brushing (optional)
- 1 teaspoon flaked salt for topping (optional)
Instructions
- DOUGH: Combine the self-rising flour and greek yogurt in the bowl of an electric mixer fitted with the hook attachment. This can also be done by hand using a silicone spatula. Mix the ingredients until the dough starts to form. If the dough is dry, add 1 tablespoon of water. Continue to knead and bring the dough together. If the dough is still barely holding together, add another tablespoon of water. Repeat with more water if needed, until the dough comes together.
- ROLL: Dump the dough out onto a clean, lightly floured surface. Work the dough out into a large disc. Divide the dough into 10 equal pieces. Roll each piece out until it is about 1/3 inch in thickness and has a 6-inch diameter.
- FLATBREAD: Place a griddle pan over medium-high heat and let it get very hot. Cook the naan on each side for about 2 minutes. The flatbread should puff up and have a light char. If desired, brush each side with olive oil and a small pinch of sea salt. See notes for flavor variations!
Notes
-
- to make garlic naan: Combine the 2 tablespoons oil (or melted ghee/butter) 2-3 cloves grated garlic, 2 tablespoons chopped cilantro, and a pinch of salt in a bowl; stir. Once the first side of the naan is cooked, flip the naan over and brush the cooked side with the prepared garlic oil.
- to make sesame naan: brush with a little olive oil when the naan is done cooking and sprinkle 1 side with sesame seeds. Place the sesame seed side of the naan onto the cooking surface for just a few seconds to seal the sesame seeds into the surface of the naan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Hello. loved how easy this recipe was to follow. Just need advice on why the bread was rising to the top of the window in my bread machine and then collapsed in the middle. I used measuring spoons and was very precise. Need help pls. I used dry instant yeast bread flour, lowfatmilk and sugar as prescribed. Luke warm milk and water. I followed the instructions. I’m so sad. At least the bottom half was edible LOL
Hi Edwina! Unfortunately, I’m not exactly sure what recipe you are talking about. Perhaps it was a recipe from another blog? This recipe doesn’t contain the ingredients you’ve mentioned nor is the naan baked in a bread machine.
Can you (or anyone else) please provide the measurements for the yoghurt and flour? I’m quite apprehensive about guessing with cup measurements.
Just made them
Excellent, my kids are rubbing their tummies.
31/3 cup of self rising flour
1 1/2 cup of Greek yoghurt.
I constituted my flour using the direction above and used regular yoghurt.
Added 1 tablespoon of sugar though(smile)
Recipe is so simple…but the outcome is awesomely enticing …I am definately giving it a try today ..Many thanks for sharing your recipe.
Does the naan become rubbery in texture if you refrigerate
Hi Marzia!!
I love all of your recipes. I have a daughter who has a dairy allergy. I was wondering if this would work with dairy free greek yogurt or dairy free sour cream?
Thank you so much, Michelle! You know, I haven’t tried it before, but I feel confident that DF greek yogurt should work. I do suggest doing a half batch the first time just to be sure though! If it doesn’t fluff up the same, you can replace a bit of the water with about a teaspoon or so of lemon juice so to help it react with the baking soda (in the self-rising flour.) I’d love to know how it went if you decide to try it! 🙂
I’m all about homemade instead of store bought and this naan looks sooooo good! I’ve never made naan before, but I love the garlic naan at the local Indian restaurant. Store bought just doesn’t even compare. I love that this recipe is so simple! Can’t wait to give this one a try 🙂
Thank you so much for sharing this recipe. I tried it and it was a great success. On 2nd attempt, i use it as a pizza base and it turned out just great
Marzia
Hi. Have made your recipe using gluten free White Wings SR flour with Greek yogurt
Given 10/10 by 11 guests.
I made these with light sour cream (300grams). They turned out great and everybody (even the fussy 9yr old and cranky husband ) loved them! I did need to add more water – about half a cup. Next time I would mix the water with the sour cream before I added it to the flour. I also added a good squeeze of lemon juice.
Saw your recipe yesterday and made it today.
It was amazingly delicious.
Now I want to make it for a gathering of 20-25 persons.
I’ve two questions,
Can we bake them in Oven to save time and get a batch ready at a time?
Second, please let me know how to reheat them in electric Oven? So that I can make them beforehand and just reheat in batches before serving.
Thanks 🙂
P. S
Your recipes are amazing. I’m glad to find your blog out.
My dream recipe
Thank you for sharing
I was thinking about making these to go with your Butter Chicken. I have a love for french butter with sea salt so I am gonna go the same way you went with the dinner rolls. Do a sea salt butter and crushed garlic mixture and let the garlic infuse the butter and then just before removing the naans from the griddle, brush them with the mixture. I love garlic butter anything. I think it would work well. I’ll tell you about it after. And also, I am totally in love with your blog. I am a bit of a foodie and a Cordon Bleu School drop out :P. I am moving to Australia this year and my bf and his family expect me to cook a lot for them. Your recipes are going to be so useful.
Yum! Thank you! Made these to go with your Red Lentil slow cooker soup. I didn’t have any success with the garlic bit though – I just ended up with burnt garlic bits. (I don’t have a griddle pan, I just used a flat frying pan/skillet, maybe that’s why.)
Hmm.. Maybe wait until closer to the end of cooking to add the garlic.. that way it doesn’t burn? Hope that helps 🙂
I realize this comment is almost four years late.. but I had the same issue. Instead, I added garlic to one side ONLY (the stickiest – side facing down while all portions were rolled and ready to be cooked) – Gently pressed the minced garlic in by hand, then took my rolling pin gently to it, one or two passes.. enough to ‘recess’ it into the dough.
I placed the non-garlic side onto the grill pan first. While the first side was down, I gave the garlic side a quick brush of olive oil. Then, when time to cook the garlic side, I let it sit for slightly shorter time than the first.
Hope that helps, everyone!
I made these tonight and everyone loved it! I didn’t have self-rising flour so I added 1 tablespoon of baking power and it worked just fine. Super quick to make and so good!!
Hey there i presume that the Flour measured in cup size too , also do you know if i could have Gluten free self-raising flour with a bit of xanthun gum, instead of normal flour?
Yes, it’s 3 1/2 cups. Unfortunately, i’ve only tested this recipe with self-rising flour, so I can’t really say if it’s going to work, Erika. If you end up trying it though, i’d love to know the results!
Hi I’m not sure if you will reply but I tried this and the naan didn’t puff up on the griddle pan, I am going to try it again- should they definitely puff up and have air bubbles? I hope it goes right second time round :-/
Shema it could be something as simple as the griddle not being hot enough. The naan should start cooking right away (causing the bubbles and puffing up). My other thought, does the self-rising flour need to be replaced? Sometimes it something so small as the baking powder (in the the flour) losing it’s potency. Hope this helps!
I have been making this nana for the past month at least once a week sometimes twice, the whole family just loves it!! It is so versatile, I have added different herbs and spices and it turns out great. I cook them on a porcelain pan, it works wonderfully. I send them to work with my husband at the beginning of the week and they last 3 to 4 days without getting hard but they seldom last that long. Thanks for sharing this wonderful recipe.
I am sooo glad to hear that you’re enjoying these naans! Thanks for commenting! 🙂
Hello from Barbados! Can the naan bread be made with sour cream insted of yogut? Thanks!
Why, hello Tamara!
Unfortunately, i’m unsure as I haven’t tried it myself. Though usually sour cream can directly replace yogurt in baking, I cannot say definitively if it will work as I haven’t tested the recipe with it. Please let me know your results if you do give it a try! 🙂
Thanks so much for the reply. I will try it and let you know!
Hi Tamara! Just curious…How did it go with the sour cream?
Marzia,
I am so happy that I found this recipe. I made it last night and it is incredible. How genius you are! I’ve already the recipe with a few people. I plan on making these a staple at home. Do you think it would work with other types of flour? Thanks so much!!
I’m so glad you enjoyed them! I’m pretty sure they should work with whole wheat/white whole wheat flour. You will need to add in some leavening (baking powder) + salt. I haven’t tried this myself, so i’m a little unsure about the quantity of baking powder.
Thanks! 🙂
What a great recipe! Just one question-what if you don’t have anything that even resembles a griddle? Would a cast iron skillet work ok?
Hi Laura, yes a cast iron skillet would work just fine, just keep an eye on it so that it doesn’t get too hot. The cooking time may vary a little bit, about +/- 30 seconds. Enjoy!