Easy 2 Ingredient Naan

This easy 2 ingredient naan bread is a game-changer for flatbread lovers looking for a quicker, easier alternative to authentic naan. This 2 ingredient naan dough takes less than 10 minutes to prepare and requires zero yeast or rising time. It is delicious on its own, or you can brush it with melted garlic butter and fresh parsley for the ultimate Soft, fluffy, and pillowy Asian-style flatbread.

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To be honest, this 2 ingredient naan bread recipe wasn’t actually in my original plan for posting on the website, but it just kind of… happened! I was planning to make my favorite traditional naan for Iftar, but as the sun began to set, I realized I had no time to wait for the dough to rise. And, I found myself needing something fast that took less than 30 minutes to make from start to finish. That night, after seeing how perfectly they turned out and how much my family enjoyed them, I said well: I should share this quick naan recipe with you all, too.

Ready to impress yourself and anyone lucky enough to be a taste tester with this 2 ingredient naan with yogurt? Let’s make it together!

What is Naan and (How Do You Pronounce It)?

Naan (pronounced nahn) originates from Southern Asia, and the word itself translates to bread. This means saying ‘naan bread’ is technically like saying ‘bread bread’—so just ‘naan’ will do! It’s a leavened flatbread baked in a tandoor oven, characterized by a light, fluffy texture and signature golden-brown char spots.

Traditionally, naan is typically made with wheat flour, yeast, salt, sugar, water, and fat (like ghee). But modern variations often include yogurt, cheese, or garlic to add richness and flavor.

And while we aren’t following the traditional method today, this quick and easy naan recipe delivers that same soft, pillowy result in a fraction of the time. It’s the perfect shortcut when you want traditional flavor without the wait.

Tell Me More About This Easy 2 Ingredient Naan Recipe

• Texture: Though this homemade naan is made with only two ingredients, it is surprisingly soft, fluffy, and pillowy. When you tear a piece in half, you’ll see an airy interior that is sturdy enough—much like Bazlama or Pita—to scoop up heavy curries. The outside is tender and has those beautiful golden charred spots.
• Flavor: This is a minimalist recipe, the natural flavors really stand out. It’s not sweet and has a slightly sour taste thanks to the yogurt. The salt built into the flour perfectly balances that mild kick, creating a delicious flatbread that can be dipped in any tasty sauce.
• Easy: Flatbreads are generally known for being simple, but this easy naan bread recipe is the easiest of them all. Since it’s made with just self-rising flour and plain yogurt, it doesn’t require any fancy tools—just a mixing bowl, a spatula, and a skillet for cooking. The recipe also works perfectly with Greek yogurt, sour cream, or dairy-free substitutes.
• Time: Because there is no yeast used, you don’t have to wait hours for the dough to double in size. You can go from mixing your two-ingredient dough to serving hot, fresh naan in under 20 minutes.

The Two Ingredients You’ll Need And Why

• Self-rising flour: The ultimate 3-in-1 solution. It provides the flour as the base, baking powder to make the dough rise without yeast, and salt for flavor. You can use self-rising flour or even a gluten-free self-rising blend—both work perfectly in this recipe. If you don’t have it on  hand, you can easily make your own homemade version. For every cup of all-purpose flour, simply whisk in 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
• Yogurt: Yogurt provides the essential moisture needed to keep the naan pillowy and soft. I used plain yogurt for the naan pictured in this post, but Greek yogurt and sour cream also work beautifully. You can also use dairy-free Greek yogurt or sour cream if you prefer a plant-based option.

To keep things simple, I love brushing these 2-ingredient naans with a bit of melted butter and a sprinkle of fresh parsley right after they come off the heat. If you want to get creative, check out the naan variations & flavors section below for more sweet and savory options.

How to Make 2 ingredient Naan Dough

Just like any bread recipe, you need to start by bringing the flour and yogurt together. Keep things simple and combine them for about 3 minutes in a mixing bowl using a spatula or your hands; if you use your hands, the dough may feel a bit sticky. (You can also use a stand mixer with a dough hook on low speed , then increase the speed to medium and knead until it is smooth.)

Flour your work surface and transfer the dough onto it. Knead the dough for a full 6–7 minutes until it becomes smooth and elastic. It is totally fine if the dough feels too sticky during this process! Just lightly dust the dough with flour and continue kneading. Be careful not to use too much flour; you only want enough to make it workable. The naan dough should still be slightly sticky to the touch after kneading, and this is exactly what makes naan so soft and pillowy.

Roll & Cook

There are multiple ways to handle this stage: some people like to roll and cook the naan at the same time, while others prefer to take it step-by-step. To make this recipe as stress-free as possible, I recommend rolling out all your dough pieces before you even turn on the skillet. This way, you can focus entirely on getting those perfect charred spots and that beautiful puff up without rushing.

Divide the dough into 6 equal pieces, just eyeballing it. Shape each piece into a smooth ball.

Dust each piece with flour and roll out into an oval, approximately 6×7 inches (15cm) in diameter. If you prefer, you can also roll them into circles—just be sure to keep the thickness under 1/4 inch (5mm) to ensure they cook through perfectly. Place the rolled dough on a clean kitchen towel or a baking tray sprinkled with flour.

Place the flattened dough into the prepared hot skillet and cook for 60–90 seconds, or until you see bubbles forming on the top surface.

Flip the naan and cook the other side for another 60–90 seconds.

Continue flipping the naan two or three more times; this ensures the bread cooks evenly without burning. The naan is fully cooked when it puffs up with air.

Immediately after cooking, brush the top with melted butter or ghee and sprinkle with freshly chopped parsley. Keep the cooked naan stacked and covered with a clean kitchen towel to help them stay warm and allow the bread to absorb any condensation, which keeps the crust perfectly soft and pillowy.

Naan Variations & Flavors

• Garlic Naan: Add 1 tablespoon of minced garlic or garlic powder directly into the dough. To finish, whisk together the melted butter with half a minced garlic clove and brush it over the warm naan.
• Cheese Naan: After dividing your dough into equal pieces, flatten each piece and fill with 3 tablespoons of cheese. Pinch into a smooth ball and rest for 10 minutes before rolling out.
• Peshwari Naan: Mix 2 tablespoons of chopped almonds, 1 tablespoon each of sultanas, coconut, and brown sugar, plus a pinch of cinnamon. Fill each dough piece with the mixture, pinch into a ball, and rest for 10 minutes before rolling out.
• Nigella or Sesame Seeds: Brush the rolled dough lightly with water, then sprinkle with seeds and press them down gently before cooking.

2 Ingredient Naan Recipe

Hafedh Garfa

This quick and easy 2 ingredient naan recipe is ready in just 15 minutes and uses self-rising flour as a 3-in-1 solution and yogurt for a soft, pillowy texture. See the notes below for make-ahead tips, freezing instructions, and ingredient substitutions.

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Prep Time 15 minutes mins

Bake Time 3 minutes mins

Total Time 18 minutes mins

Course flatbread, Leavened Bread

Cuisine asian, Indian

Servings 6 naan

Ingredients

  

• 2 and ½ cups (325) grams self-rising flour, much more as needed
• 1 and ¼ cups (300 grams) plain yogurt or Greek yogurt
• For Toppings (optional): 3 tablespoons butter or ghee, and 2 tablespoons finely chopped parsley

Instructions

 

• Prepare the dough: In a large mixing bowl, combine the self-rising flour and yogurt for about 2-3 minutes, until combined.
• Knead the dough: Transfer the dough onto a lightly floured work surface and knead it for 6-7 minutes, until the dough becomes smooth. Add more self-rising flour if the dough feels too sticky to hands, but do not add more than you need because you don't need dry dough. The dough should be soft, slightly sticky, and supple after kneading. Shape the dough into a ball.
• Shape the bread: Divide the dough ball into 6 equal pieces (eyeballing it is fine!). Shape each piece into a smooth ball. Working with one at a time and keeping the others covered, lightly dust a ball with flour. Use a rolling pin or the palms of your hands, roll the ball out into an oval shape, approximately 6×7 inches (15cm) in diameter and 1/4-inch thick. Place the rolled dough on a clean kitchen towel or a baking sheet sprinkled with flour. Repeat the process with the remaining dough.
• Preheat a nonstick skillet, electric skillet, or cast-iron skillet over medium-to-high heat. The skillet is ready when a drop of water jumps and sizzles on its surface.
• Cook the Bread: Place the rolled dough onto the hot skillet and cook for 60-90 seconds, or until bubbles form on the top surface and the underside develops light brown round spots. Flip the flatbread and cook the other side for another 60-90 seconds. Continue flipping the naan twice more to ensure it cooks evenly without burning until it fully puffs. It takes about 3 to 4 minutes to cook completely, though time may vary based on your heat source and skillet.
• Once the naan has puffed, remove it from the heat, brush it with melted butter, and sprinkle it with chopped parsley. Transfer to a platter lined with a clean towel to keep it warm and absorb any condensation. Repeat with the remaining dough and serve immediately.

Notes

Make-ahead Instructions: Follow the recipe through step 2, place the dough in a greased bowl, and cover it tightly. Refrigerate for up to 24 hours. When you’re ready to cook, remove the dough from the refrigerator and let it sit on the counter for about 30-60 minutes or until it reaches room temperature and continue with step 3.

Freezing Instructions: Cooked naan freezes beautifully for up to 3 months. When needed, thaw them overnight in the refrigerator or at room temperature, then reheat them in a preheated skillet over medium heat for about 45-60 seconds per side until soft and pliable. You can also freeze raw dough by following the recipe through step, wrap the dough tightly in a freezer-safe bag and freeze for up to 3 months. When you are ready to cook , thaw the dough overnight in the refrigerator or at room temperature.  Reheat in a preheated skillet over medium heat for about 45-60 seconds per side until soft and pliable.

Special Tools (affiliate links): Measuring Cups & Spoons / Kitchen Scale | Steel Mixing Bowl / Glass Mixing Bowl with a Wooden Spoon / Silicone Spatula | Bench Scraper | Rolling Pin | Nonstick Skillet / Electric skillet / Cast Iron Skillet | Slotted Turner | Pastry Brush.

Self-rising Flour: If you don’t have self-rising flour on hand, you can easily make your own self-rising flour by whisking 2 1/2 cups of all-purpose flour with 3 3/4 teaspoons of baking powder and 2/3 teaspoon of salt.

Yogurt: While the naan pictured here is made with plain yogurt, Greek yogurt and sour cream are excellent substitutes I’ve used for years. Feel free to substitute with dairy-free Greek yogurt or sour cream.