Let’s Talk About This Magical 2 Ingredient Naan (No, Seriously)
You know how sometimes you stumble on a recipe and think, “Wait—how can that possibly work?” That was me with this Soft 2 Ingredient Greek Yogurt Naan. First tried it on a Tuesday evening when we’d run out of actual bread and I didn’t feel like going to the shop (it was raining and my hair was doing that really annoying puffy thing). Well, after that first batch, my youngest declared it “even better than store bread” and honestly, now I hide the Greek yogurt so we don’t end up eating naan with everything from scrambled eggs to chili.
This is one of those things you mix up with your hands, probably while chatting on the phone or watching your dog stare at the oven. Fun fact: I once made it with a spoon, and my friend said, “Your dough looks like my laundry pile.” Not entirely inaccurate.
Why You’ll Love This
I make this when I want “real bread” but have the patience of a squirrel. My family goes wild for this naan because it’s chewy, soft, and you seriously can’t mess it up—even if you try. (I promise, I’ve accidentally doubled the yogurt once. The mess still cooked up fine. Kind of fluffy, kind of blobby, but disappeared in minutes anyway). Also, it’s perfect if you forget to buy yeast or you’re hangry and just want warm carbs fast. Even my pickiest niece liked it, and she thinks spaghetti tastes “too spicy.” True story.
What You Need (Only Two Things, Scout’s Honor)
- 1 cup self-raising flour (if I’ve run out, I just use all-purpose and throw in 1 1/2 teaspoons baking powder plus a big pinch of salt—my gran always swore by King Arthur, but I’m pretty sure any bag with ‘flour’ on it does the trick)
- 1 cup thick Greek yogurt (the full-fat stuff makes it extra soft, but I’ve totally used 2% when that’s all I had—don’t use the runny kind, trust me)
If you’re feeling extra: brush with melted butter or olive oil, and maybe a sprinkle of garlic powder or chopped coriander if you’re fancy. Some folks add sesame seeds but, meh, I never quite get around to that (maybe one day).
How To Do It (and What I Learned Not To Do…)
- Dump the flour and Greek yogurt into a big bowl. If you want to use your hands—just go for it. If not, a wooden spoon will do, but honestly, I love getting in there. Mix until it comes together; it might look a tad shaggy, like a cross between playdough and scone dough. Don’t panic; that’s normal. (This is where I usually sneak a taste, which is technically safe, but my mum would probably give me ‘the look’ if she knew.)
- Tip the dough out onto a floured surface (if you have a silicone mat, fine, but I’ve done it right on the countertop and survived). Knead for maybe 2-ish minutes. When it starts to feel smooth but still soft, you’re good—if it’s sticky, dust with a smidge more flour. If it’s dry, a tiny blob more yogurt sorts it out.
- Divide into 4 balls (you can get 6 smaller ones, but then someone complains they’re too “small for proper naan sandwiches”). Flatten with your hands or roll with a pin to roughly 1/4 inch—don’t go thinner, or they crisp up instead of staying pillowy.
- Heat a large non-stick pan (medium-high, or whatever level means your stove doesn’t burn things). No oil needed unless your pan is a bit wonky. Lay a naan in the hot pan; after a minute or so, you’ll see bubbles—flip it! Give it another minute until it’s golden and a little puffy. Repeat for the rest. (And yes, the smoke alarm is my personal kitchen timer. It’s an ongoing issue.)
- If you’re going all in, brush with melted butter and a shake of garlic powder. Serve warm—preferably with something saucy to mop.
Stuff I Learned the Hard Way (Notes From My Kitchen)
- If your dough’s a bit wet, that’s actually good—you don’t want a tough naan. But if you really can’t handle the stickiness, a dusting of flour on your hands helps.
- The secret to good bubbling: a nice hot pan. But don’t crank it up so much that your naan comes out charred, which, uh, happened to me last week. Still edible, but… let’s call it smoky.
- I find leaving the dough to sit for 10 minutes after kneading makes it stretchier, but sometimes I’m too hungry to bother. Results vary, but never disastrously so.
The “I’ve Tried It All” Variations
- Whole wheat flour swap: Adds a nutty flavor, but mine came out a tad dense. Maybe good if you’re trying to impress a nutritionist?
- Added a handful of chopped spinach once—kids called it “monster naan.” Actually kind of tasty, though green bread weirded out my neighbor.
- Tried using sour cream instead of Greek yogurt. Honestly? Did not love. Stick with yogurt if you can.
Equipment – Or Just Wing It
I always reach for my big nonstick skillet, but… if you just have a regular pan, just keep an eye so things don’t glue themselves to the bottom. No rolling pin? Use a clean bottle or just squash with your hands. No need to be precious!
How Does This Store? (But It Probably Won’t Last)
So, you could wrap leftovers in a tea towel or pop in an airtight container—room temp for a day or so, or fridge for a bit longer. Honestly, though, my lot demolishes these straight from the pan. May have had some for breakfast cold, dipped in peanut butter (don’t judge).
How I Like To Serve It
This naan’s brilliant with curries, but sometimes I pile on scrambled eggs and hot sauce for a weird-but-satisfying breakfast. My best friend dunks hers in soup; my partner uses it as an emergency pizza base (it works!). Honestly, just use it as edible cutlery for whatever’s saucy and delicious.
Stuff I Wish I Knew Earlier (Pro “Tips”)
- Don’t roll these too thin—once I tried to “stretch the batch” and ended up with naan crisps. Not awful, but not quite bread.
- Actually, I find a hotter pan works better if you’re in a rush. But watch it—burns sneak up fast. I’ve set off the alarm more than once.
- If your dough looks a bit weird before you knead it, that’s normal. Trust the process—always looks better after a quick knead.
People Are Always Asking Me…
- Can I make this with plain yogurt?
- Oof—I’ve tried, but plain yogurt is usually too runny. If you must, strain it through a coffee filter for a bit to thicken. Or just wing it and add extra flour, but the texture gets a little odd.
- Is this really only two ingredients?
- Yep! But see above—I sometimes add little extras for fun, especially if I’m feeling snazzy. But at its heart, two is all you truly need.
- Can I freeze the dough or naan?
- You can freeze cooked naan; wrap in foil then reheat in the oven. Raw dough doesn’t freeze great in my experience—gets a bit sad and sticky after thawing.
- Why does my naan go a bit tough?
- Usually too much flour or overcooking. Next time, keep the dough just barely dry enough to handle and take them out of the pan as soon as both sides are golden, not longer.
- Kid friendly?
- Definitely. Unless your kid hates bread. (I’ve yet to meet such a creature…)
Oh, and one last thing. If you find yourself eating the fourth naan straight from the pan while the rest of dinner is still being made, you’re in good company. Happens every time here. Happy cooking, mate!
Ingredients
- 1 cup self-raising flour (or all-purpose flour plus 1 1/2 teaspoons baking powder and a big pinch of salt)
- 1 cup thick Greek yogurt (full-fat or 2%)
- Optional: melted butter, olive oil, garlic powder, chopped coriander, sesame seeds
Instructions
-
1Dump the flour and Greek yogurt into a big bowl. If you want to use your hands—just go for it. If not, a wooden spoon will do, but honestly, I love getting in there. Mix until it comes together; it might look a tad shaggy, like a cross between playdough and scone dough. Don’t panic; that’s normal. (This is where I usually sneak a taste, which is technically safe, but my mum would probably give me ‘the look’ if she knew.)
-
2Tip the dough out onto a floured surface (if you have a silicone mat, fine, but I’ve done it right on the countertop and survived). Knead for maybe 2-ish minutes. When it starts to feel smooth but still soft, you’re good—if it’s sticky, dust with a smidge more flour. If it’s dry, a tiny blob more yogurt sorts it out.
-
3Divide into 4 balls (you can get 6 smaller ones, but then someone complains they’re too “small for proper naan sandwiches”). Flatten with your hands or roll with a pin to roughly 1/4 inch—don’t go thinner, or they crisp up instead of staying pillowy.
-
4Heat a large non-stick pan (medium-high, or whatever level means your stove doesn’t burn things). No oil needed unless your pan is a bit wonky. Lay a naan in the hot pan; after a minute or so, you’ll see bubbles—flip it! Give it another minute until it’s golden and a little puffy. Repeat for the rest. (And yes, the smoke alarm is my personal kitchen timer. It’s an ongoing issue.)
-
5If you’re going all in, brush with melted butter and a shake of garlic powder. Serve warm—preferably with something saucy to mop.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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