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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
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- 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!
I haven’t made this because I need gluten-free bread. Can this be converted successfully to gluten-free?
Anyone succeeded in doing so?
Super easy and turned out great!
I make this recipe often because naan bread is not sold in any of my nearest supermarkets (I live in France where international food is hard to get outside of specialty stores), but I don’t have much time to make the longer version from scratch. I usually manage to get some nice naans out of it to accompany curries, but I always find the dough really difficult to work with? It comes out so sticky I can’t roll it out, and even with gradually adding more flour until it’s workable it’s really difficult and I basically just have to pat it into something resembling a naan shape and hope for the best. Any suggestions about where I’m going wrong? Have tried both the full recipe many times as well as cutting by 1/3 to save time. Will continue to make, but would love to get this down so the process is a bit smoother!
Hi soooo want to make this but is there a way to use cup for cup?? For GF?
Thanks so much!!
Wow! Put in our air fryer 2min each side, 2nd side w/olive oil, AMAZING! Thank you!
Hi Marzia,
I’m wondering if I can make the Naan bread recipe using a non-dairy yogurt? Would it change the texture or rising factor?
Please advise,
Thanks Kindly,
Annette Gent Canada
Fantastic bread! I have made them many times now but just wondering how many calories there are approximately in each “plain” naan! Thank you
My usual flatbread recipe has yeast so this recipe was perfect when I was short of time. It came out excellent. Make sure the frying pan is hot else you’ll end up with doughy flatbreads like my first one! I brushed them with garlic butter as soon as they came off the pan for a garlic flatbread.
Thanks for the recipe, Marzia!
Made these very quickly last night, and they were very good. I cooked them in a cast iron skillet and found it helped to roll them thinner.
Made these yesterday and they turned out really well. Thanks for the recipe.
Marzia, do you have a recipe for naan that does NOT use yogurt or sour cream or any other item like that. I do not consume anything in that family.
Can you use no fat Greek yogurt?
Do you have any suggestions on what flour to use in order to make this gluten free?
I modified this recipe but it made amazing nan bread.
It was even better frozen and then used by toasting on a hot tawa, with cheese!
Thank you I loved it!
Hey, hoping to make this recipe tonight! Is the bread flexible enough to use as a wrap? I’ve made some naans in the past that tend to break when bent!
Thanks 🙂
Delicious, and very simple to make! A hit with all the family.
This is so easy to make and everyone loved it!
SO glad to hear that, Clare 🙂
Can the raw dough be freezed?
After these are made and completely cooled, can they be frozen? I enjoy cooking Indian foods, but am disabled so when I feel up to it I will make part of a meal and freeze it for when I can have someone take the foods out of the freezer and thaw and heat them.
I regularly freeze store bought naan, when I can find it, but it’s so expensive. Thank you!
Yes, absolutely! You can allow the naans to cool to room temperature and then stack them in a zip-top bag and freeze until ready to use. Then, just reheat from frozen on low heat in a skillet. Or I usually prefer to defrost in the refrigerator overnight and then reheat with a spritz of water to keep them tender. I recently shared a new naan recipe, that you might be interested in as well 🙂