2 Ingredient Naan Flatbread (And Garlic Naan too!)
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Easy, breezy 2 ingredient naan flatbread recipe. Plus, learn how to turn these naans into gourmet garlic naans! Stop shoveling out $5 for 6 store-bought naans that are full of mystery ingredients. Learn how to make them at home with ease and for less than half the price!
I’m singing with joy today! A.) because it’s Friday! And a long weekend with some amazing plans! Heyyy! And B.) because these 2 ingredient naan flatbreads have me wrapping all sorts of yummy ingredients inside of them and gobbling them up! Boy, wait till you see what i’ve got in store for you! 😉
Fall is here(!!!). It’s my favorite time of the year, can you tell? Is it obvious? I love when the leaves turn an array or reds, yellows, and oranges. Okay, technically it’s not till September 22nd this year (yes, I googled). And technically in Texas, we don’t get pretty colored leaves. Nope, no pretty colors here. Here the leaves will be green one day and brown the next. And it’s not even the pretty kind of brown. Meh. But in the excitement of fall being less than 1 month away (and it being acceptable to incorporate pumpkin in every meal of the day), I am sautéing all my favorite summer veggies before I kiss them goodbye! Stay tuned, my favorite veggie naan wrap is coming soon.
It all starts with the obvious: flour. In our case we’re using self-rising flour (or self-raising, depending on what part of the world you’re from). In case you’re wondering self-rising flour is all purpose flour, with salt and baking powder. If you don’t have self-rising flour, no sweat, here’s how you make it: combine 4 cups of all purpose flour with 2 tablespoons of baking powder and 1 teaspoon of salt. Sift the ingredients together and then measure out the amount that this recipe calls for. Isn’t that simple?
And that’s how this flatbread recipe requires just 2 ingredients. It’s because our leavening agent is already in our flour.
So have you guessed the second ingredient?
Are you ready for it?
Greek yogurt gives this 2 ingredient naan the perfect amount of moisture it needs. The flatbread is perfectly soft and almost has a slight flakiness to it that cannot be achieved without yogurt. If you don’t have Greek yogurt on handy, it’s cool, regular yogurt works just as well.
Simply put both of the ingredients in the bowl of an electric mixer and let it mix with the hook attachment. But honestly, you could do it by hand too and not have to clean the mixer afterwards. Because lets face it, at the end of the day, every. bowl. counts.
Divide the dough into 10 equal pieces and roll each piece out into 1/2 inch thickness.
And now, I apologize for the most disgustingly colored picture ever. My kitchen has NO natural light and this is the best I could provide. I wanted to make sure you had a visual on how I cooked the flatbread.
Oh, and please excuse the my owl spoon rest that is halfway photobombing my naan picture.
For those of you that was a garlic naan (these are my fave), let the first side cook, flip the naan over and brush lightly with olive oil and sprinkle with about 1/4 teaspoon of cilantro and 1/4 teaspoon of freshly minced garlic. No need to measure, just eyeball it. Flip the garlic side of the naan onto the cooking surface for like 20 seconds until the garlic becomes glued to the flatbread.
If you want to make this 2 ingredient naan into sesame naans, follow the same procedure and instead of sprinkling with garlic and cilantro, sprinkle with sesame seeds instead. See how easy it is to create your oven variations on this 2 ingredient naan recipe? The 2 ingredients is just a starting point, you can customize these naans to your liking!
The good thing about these naans is that they can be made and refrigerated for up to a week. So make them this weekend and have them all week. To reheat, just warm a skillet, add a few drops of oil and warm each side of the naan for about 1 minute.
Homemade naans? I’m all over it when it requires just 2 ingredients and the topping possibilities are endless!
- 3 ⅓ cups self-rising flour
- 1 ½ cups plain greek yogurt
- 2-4 tablespoons water
- oil, for brushing (optional)
- flaked salt, for topping (optional)
- 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!
- garlic: 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.
- sesame: 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.
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