2 Ingredient Naan Recipe
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.
Servings 6 naan
Calories 277.5kcal
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 6x7 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.
