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Easy Two-Ingredient Naan

While this two-ingredient naan is not a true, traditional naan bread, it sure works in a pinch!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 803.7 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Large Skillet Preferably cast iron or heavy-bottomed for even heat distribution.
  • 1 Spatula or Tongs For flipping naan in the skillet.
  • 1 Measuring Cups For accurate ingredient portions.
  • 1 Bench Scraper or Knife For dividing dough evenly.

Ingredients
  

Main

  • 1 ΒΌ cups self-rising flour or more as needed
  • 1 cup whole-milk Greek yogurt

Instructions
 

  • Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
  • Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.
  • Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm. Kim

Notes

This 'naan' benefits from careful handling. Avoid over-kneading; just enough to form a smooth dough prevents toughness. The amount of flour needed can vary based on yogurt consistency; add gradually until the dough is manageable but still soft. For best results, use a heavy-bottomed skillet or cast iron for even heat distribution, ensuring beautiful browning and puffing. Don't overcrowd the pan; cook 1-2 pieces at a time. After cooking, brush immediately with melted ghee or butter infused with minced garlic and fresh cilantro for an authentic flavor boost. A sprinkle of nigella seeds (kalonji) or sesame seeds on the flattened dough before cooking also adds depth and texture. Serve warm with curries, dips, or as a side bread.