Irresistible 2 ingredient naan bread (Easy 15-Minute Recipe!)

2 ingredient naan bread saved me on one of those nights when dinner was basically happening to me, not because of me. I had curry simmering, zero yeast in the pantry, and about twelve minutes of patience left in my body. I wanted warm bread so badly, but the idea of proofing anything felt like a personal attack.

Then I remembered the little “flour + yogurt” trick I’d seen floating around forever, and I finally tried it. Reader, it worked. Like, suspiciously well. Soft, blistered, slightly chewy naan vibes—without a stand mixer, without a dough hook, without me pretending I’m the kind of person who plans ahead.

Traditional naan can be a whole project. Yeast, rising time, and ideally a ripping-hot tandoor oven (which, unless you’ve got one casually next to your toaster, isn’t happening). Here’s the thing: this 2 ingredient naan bread gives you cozy, fluffy, restaurant-style naan using just two everyday ingredients and a skillet.

In this article, I’ll walk you through exactly what the two ingredients are, how to make the dough (it’s very forgiving), easy add-ins like garlic butter, smart substitutions, storage/freezing tips, and my favorite ways to serve it when you need dinner to feel a little more special than Tuesday usually allows.

Table of Contents

Table of Contents

Quick Overview

• Prep Time: 10 minutes
• Cook / Chill Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6–8 naan breads
• Difficulty: Beginner-friendly

Why You’ll Love This 2 Ingredient Naan Bread

• Just 2 ingredients you probably already have—no yeast, no rising time, no fancy equipment needed.
• Ready in under 30 minutes from start to finish, perfect for last-minute dinner sides.
• Soft, fluffy texture with those golden bubbles and a few charred spots (the good kind).
• Easily customizable with garlic, herbs, or spices, plus it works for wraps, pizzas, and more.
• Beginner-proof: simple mixing and pan-frying—no bread-making confidence required.

And honestly? If you like quick bread situations, you’ll probably also like this homemade Cottage Cheese flatbread recipes.

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Ingredients for 2 Ingredient Naan Bread

You truly only need two things. The rest is just optional “make it extra” energy.

– Self-rising flour (1 1/2 cups): This is flour that already has baking powder and salt mixed in. It’s the reason your dough puffs without yeast. If you’ve ever wondered what it is (or how it differs from all-purpose), King Arthur has a clear guide. (and their self-rising flour info is great too).

– Greek yogurt (1 cup): This brings moisture, a little tang, and a tender bite. Full-fat Greek yogurt gives the softest, richest naan. Low-fat works, but you may need a tiny splash of water to bring the dough together.

Optional add-ins (highly recommended if you want restaurant vibes):

• Melted butter or ghee for brushing
• Minced garlic (or garlic powder in a pinch)
• Chopped cilantro or parsley
• Nigella seeds or sesame seeds
• Flaky sea salt

Why these two ingredients work together (in normal-person terms): self-rising flour has the “puff” built in, and the yogurt makes a soft dough that cooks up tender instead of dry. The heat from the pan does the rest.

Ingredient Substitutions & Variations

Okay, so: sometimes you don’t have the exact things. I get it. My pantry is basically a museum of half-used bags.

How to make self-rising flour (if you only have all-purpose):

For every 1 cup all-purpose flour, whisk together:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

For this 2 ingredient naan bread (1 1/2 cups total), that’s:

• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/8 teaspoon salt (call it a slightly scant 1/2 teaspoon and don’t stress)

Yogurt swaps:

• Plain regular yogurt: Works, but it’s looser than Greek yogurt, so you’ll likely need a little more flour while mixing. Add slowly so you don’t end up with a dry dough.
• Sour cream: Surprisingly good. It makes a slightly richer, more tender naan. You might need a spoonful or two of water to loosen the dough.
• Dairy-free yogurt: It can work if it’s thick and unsweetened. The dough might be a little less stretchy, but it still cooks up nicely.

Flavor variations (pick your mood):

• Garlic butter naan: Brush cooked naan with melted butter + minced garlic + pinch of salt.
• Herb naan: Mix chopped cilantro or parsley into the dough (or just press it on top before cooking).
• Spiced naan: Add a pinch of cumin, smoked paprika, or garam masala to the flour.
• “Use it as pizza” naan: Cook one side, flip, add toppings on the cooked side, cover the pan briefly to melt cheese. It’s dangerously easy.

What You Need for 2 Ingredient Naan Bread

Let me save you a little frustration: the recipe is simple, but having the right tools makes it feel even easier.

• Mixing bowl
• Fork or spoon (to start)
• Clean counter space for a quick knead
• Rolling pin (optional; a glass works)
• Cast iron skillet or nonstick pan
• Tongs or a spatula
• Clean kitchen towel (to keep cooked naan warm and soft)

How to Make 2 Ingredient Naan Bread (Step-by-Step)

This is where you realize the internet wasn’t lying about this one.

1. Mix the dough

Add 1 1/2 cups self-rising flour to a bowl. Stir in 1 cup Greek yogurt. At first it’ll look shaggy and wrong. Keep stirring until it starts forming clumps, then use your hands.

If it’s too sticky to handle, sprinkle in a little more flour (1 tablespoon at a time).
If it’s too dry and crumbly, add a tiny splash of water (1 teaspoon at a time).

2. Knead briefly (don’t overthink it)

Turn the dough onto the counter and knead for about 30–45 seconds, just until it looks smoother. You’re not trying to build biceps here. You’re just bringing it together.

Let it rest 5 minutes if you can.
This makes rolling easier and the dough less springy.

3. Divide and shape

Cut into 6–8 pieces, depending on how big you want them. Roll each piece into a ball, then roll out into an oval or rough circle. Thin is crispier, thicker is fluffier.

My personal sweet spot: about 1/4-inch thick.
Rustic edges are part of the charm.

4. Cook in a hot dry skillet

Heat your skillet over medium-high heat until it’s properly hot. No oil needed. Place one rolled naan into the pan.

Cook 1–2 minutes on the first side. You’ll see bubbles forming and little golden spots. Flip and cook another 1–2 minutes. Press gently with a spatula if you want more contact and more browning.

If you want extra char (the fun kind), you can nudge the heat slightly higher for the last 20–30 seconds. But watch it—this dough goes from “beautifully blistered” to “I made a frisbee” fast. (Ask me how I know.)

5. Finish and keep warm

As each naan comes off the pan, brush with melted butter or ghee if you’re doing that. Stack them and wrap in a clean towel to keep them soft.

Repeat with the remaining dough.
Try not to eat one standing over the stove. Or do. I’m not your boss.

That’s it. That’s the whole miracle.

Pro Tips & Common Mistakes – 2 ingredient naan bread

I’ve made this enough times to have a few “learned it the hard way” notes.

• Don’t pack your flour. Spoon it into the measuring cup and level it off. Packed flour makes the dough dry, and dry dough makes sad naan.
• Use thick yogurt. If your yogurt is runny, the dough gets sticky fast and you’ll end up adding too much flour to compensate.
• Start with a hot pan. If the skillet isn’t hot, the naan dries out before it blisters. You want quick cooking and bubbles.
• Don’t drown it in extra flour while rolling. A little dusting is fine, but too much makes the surface dusty and tough.
• Flip when you see bubbles. Those bubbles are your cue that the inside is steaming and puffing.
• If it’s burning before it cooks through, lower the heat slightly. Every stove is a little dramatic in its own unique way.
• If your naan turns out stiff, brush with butter and wrap in a towel for 5 minutes. It softens as it traps steam. It’s like a tiny bread spa.

If you want a deeper dive on skillet heat and browning (and why cast iron behaves the way it does), Serious Eats has great technique writing.

Storage, Make-Ahead & Freezing – 2 ingredient naan bread

2 ingredient naan bread is best warm, right away. But leftovers still do good work.

• To store: Cool completely, then keep in an airtight bag or container at room temp for up to 2 days. (Fridge can make it a bit chewy, but it’s not the end of the world.)
• To reheat: Warm in a dry skillet for 30–60 seconds per side, or microwave for 10–15 seconds covered with a damp paper towel. Skillet is best for bringing back the soft/chewy thing.
• To freeze: Stack with parchment between each piece, seal in a freezer bag, and freeze up to 2 months. Reheat straight from frozen in a skillet over medium heat, flipping a couple times.

If you’re planning ahead, you can also make the dough a few hours early, wrap it tightly, and keep it in the fridge. Let it sit at room temp for 15 minutes before rolling so it doesn’t fight you.

Serving Suggestions – 2 ingredient naan bread

This is the part where naan goes from “nice side” to “dinner hero.”

• With curry, dal, or butter chicken: obvious, classic, perfect.
• Alongside soup: especially lentil, tomato, or creamy cauliflower soup. Tear and dip. Repeat.
• As a wrap: stuff it with grilled chicken, crunchy cucumbers, lettuce, and a quick yogurt sauce.
• For naan pizza: sauce + cheese + whatever’s in your fridge. Cover the pan briefly to melt the cheese.
• With hummus or baba ganoush: an easy snack plate that feels fancy even if you’re still in sweatpants.
• With eggs: yes. Warm naan with scrambled eggs and a little hot sauce is an underrated breakfast.

FAQs about 2 Ingredient Naan Bread

Final Thoughts – 2 Ingredient Naan Bread

If you’ve ever wanted homemade bread but didn’t want the whole bread lifestyle, this is your sign. 2 ingredient naan bread is fast, forgiving, and genuinely satisfying in a way that makes dinner feel instantly more complete.

Make a batch tonight, even if it’s just to tear off a warm piece and stand there for a second in the quiet kitchen. If you try it, tell me what you topped it with—garlic butter, herbs, or the very brave “straight from the pan” approach. This easy two-ingredient naan is the kind of recipe you’ll come back to on busy nights, and it never stops feeling like a little magic trick.