No yeast. No rising. Just two ingredients and a hot pan stand between you and soft, fluffy naan that’s perfect for dipping, scooping, or wrapping around your favorite fillings.
Origin Easy Two-Ingredient Naan
Naan is a traditional flatbread that originated in South Asia, particularly in India and Pakistan, and has been enjoyed for centuries alongside curries and stews. Traditionally made with yeast and cooked in a tandoor oven, this two-ingredient version is a modern shortcut that became popular through home cooks and food bloggers looking for faster, fuss-free ways to recreate the classic at home — no tandoor or long proofing required! It’s a beautiful blend of tradition and convenience.
Why You’ll Love This Recipe
It’s a total lifesaver when you want fresh bread fast. Whether you’re making curry or just craving something warm and doughy, this recipe has your back — no special skills or tools needed. It’s chewy, comforting, and surprisingly delicious for how simple it is.
Alos Read : Chipotle Bacon Deviled Eggs
Easy Two-Ingredient Naan
4
servings10
minutes20
minutes50
kcalIngredients
1 cup self-rising flour
1 cup plain Greek yogurt
Directions
- Combine the self-rising flour and Greek yogurt in a bowl. Stir until a rough dough forms.
- Lightly flour a clean surface and knead the dough for 1–2 minutes until it’s smooth.
- Divide into 4–6 balls, then roll each into a thin oval or round shape.
- Heat a non-stick or cast-iron skillet over medium-high heat.
- Cook one naan at a time for 1–2 minutes per side, or until bubbles form and the surface is golden with brown spots.
- Serve warm. Brush with butter or garlic butter for extra flavor, if you like.
Notes
- DIY Self-Rising Flour: Use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
- Want garlic naan? Mix in a little minced garlic or sprinkle it on top while cooking.
- These reheat beautifully on a hot pan for 30 seconds.
- Great as a side, wrap, or even a base for quick flatbread pizza!
