Make soft, fluffy 2-ingredient naan in under 15 minutes – no yeast, no kneading, just mix, roll, and cook. Think a warm stack of naan with golden, blistered spots, brushed with roasted garlic butter. Perfect for scooping up saucy curries, using as wraps, flatbreads, or turning into quick pizzas.
Table of Contents
Why This 2-Ingredient Naan Works
Garlic naan has to be one of the best sides around. And this version is honestly SO easy to make yourself.
It uses my favorite 2-ingredient dough (just yogurt and self-raising flour), and it really is as simple as mixing, rolling, and cooking for a couple of minutes in a hot pan. No kneading, no proving, no stress.
The result is fluffy, soft, gorgeously chewy naan with those golden, blistered spots you want – and it’s very hard to stop at just one! This is also a brilliant beginner recipe, even if you’ve never made bread before.
While I love using these as garlic naan with a good curry (they’re wonderful with my easy creamy butter chicken), they’re super versatile:
- Slice into triangles and serve with dips. I love them with this sizzling scallion yogurt dip, loaded bread dipping oil, or vibrant beet and feta dip.
- Stuff them or wrap them – try them with juicy lamb koftas and a drizzle of tahini yogurt sauce.
- Use instead of pita – they’re fab used in my recipe for homemade baked pita chips.
- They make excellent super quick pizza bases – try my spicy Hawaiian pizza or use your favorite toppings.
- Serve alongside anything saucy – they’re fab with shakshuka (poached eggs in tomato sauce), saucy satay chicken meatballs, ‘Marry Me’ chicken gnocchi, or spicy one pot mac and cheese.
It’s a fab recipe to have in your back pocket. I’ve lost count of the times I’ve made them and have tested them with lots of different types of yogurt – while all work, I recommend a good, thick Greek yogurt for the best fluffy results.
“The new family favourite in addition to all Dished recipes! So quick and easy to make. Have used as a pizza base as well.”
Ingredients You’ll Need
- Greek yogurt. You want to use a thick, proper Greek or Greek-style yogurt – anything too runny will make it hard to form a dough without using a lot more flour (which will give you a denser, doughier end product). Fat-free Greek yogurt works well, too.
- Self-raising flour. If you don’t have self-raising flour, you can use all-purpose flour and add 2 teaspoons of baking powder.
- Garlic butter. This is a quick mix of softened butter (ideally unsalted, so you can control the salt), crushed garlic, flat-leaf parsley, and salt. I’ll sometimes add nigella seeds, but that’s optional. PRO TIP: If you need to soften the butter quickly, just pop it in the microwave at 15-second intervals, stirring as you go. You don’t want it completely melted, but soft enough to mix into a paste.
How to Make 2-Ingredient Naan
This is a step-by-step photo overview of how to make the naan – the full recipe with ingredient quantities is at the bottom of the page for you.
- Mix your Greek yogurt, self-raising flour, and a little salt in a large bowl.
- Mix it with a large spoon or spatula until large, floury lumps start to form. Then, get your hands in there. I like to mash any lumps of yogurt into the flour until a cohesive dough forms.
- Lightly flour a clean, flat surface and pop your dough onto it. Divide the dough into 6 roughly equal pieces (use a scale if you want to be precise here).
- Roll each piece out into a large circle, about 8 inches (20cm) in diameter. Don’t worry if the circle is rough around the edges.
- Mix your garlic butter, then set a small pan (but large enough to fit your naan) over medium heat. Transfer your naan to the pan and cook until you see bubbles forming.
- At this point, flip the naan and cook for another few minutes until it puffs up again. You should end up with lots of brown spots on both sides.
- Transfer the cooked naan to a board and top with a teaspoon of the garlic butter, smoothing it all over the top using the back of a spoon.
- Cover the cooked, topped naan with a clean dish towel (tea towel) to keep them soft while you’re cooking the rest of the naan. Serve while warm.
Troubleshooting Your 2-Ingredient Naan
If your naan didn’t turn out quite right, these are the three common culprits:
- Dough too sticky? The yogurt you used may have been too runny. Add 1 tablespoon of flour at a time until the dough is soft, but easy to handle. It should feel slightly tacky, but not super sticky or wet.
- Dough too dry? You need more moisture – add a teaspoon of extra yogurt at a time until it comes together into a soft dough.
- Naan flat and not puffy? Your pan is likely too cold – it needs to be very hot when you add the naan. The naan may also be too thick – this makes it harder for it to puff up. Or, your baking powder might be too old and not strong enough to help the dough rise.
- Naan dried out? I recommend covering your warm, garlic buttered naan with a clean dish towel (tea towel) until you’re ready to serve them. This traps the moisture and keeps the naan nice and soft.
2-Ingredient Naan FAQs
Any thick, Greek, or Greek-style yogurt is best, and fat-free is fine too.
Try to avoid anything too runny, as you’ll find the dough quite sticky and hard to work with. You’ll end up having to add more flour, which will give you a denser end product.
The naan will be fine for 3 days, stored in a covered container or wrapped in aluminium foil at room temperature.
I like to give them a toast to freshen them up after the first day.
Yes! They freeze really well. Store in zip-lock bags and then quickly defrost in the toaster. You could spoon over extra garlic butter after defrosting to freshen them up more.
I really like using my cast-iron pan to cook the naan, because it gets really hot and maintains heat evenly.
A super hot pan is going to help you get those gorgeous charred marks on your naan (which is what you want!)
Definitely – it’s very easy to make your own self-raising flour. Just swap the self-raising flour for regular all-purpose (plain) flour, and add 2 teaspoons of baking powder.
More 2-Ingredient Dough Recipes to Try
If you like this recipe, try these savory baking ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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2 Ingredient Dough Garlic Naan (No Yeast)
- Total Time: 15 minutes
- Yield: 6 naan 1x
- Diet: Vegetarian
Description
Make soft, fluffy 2-ingredient naan in under 15 minutes – no yeast, no kneading, just mix, roll, and cook. Think a warm stack of naan with golden, blistered spots, brushed with roasted garlic butter. Perfect for scooping up saucy curries, using as wraps, flatbreads, or turning into quick pizzas.
Ingredients
For the naan –
- 300g (2 cups) self-raising flour (or use all-purpose flour and add 2 teaspoons baking powder)
- 280g (1 cup + 2 tablespoons) Greek or thick Greek-style yogurt
- 1 teaspoon salt
For the garlic butter –
- 150g (5oz) butter
- 2 teaspoons flaky sea salt
- 4 garlic cloves, crushed
- A handful of flat-leaf parsley leaves, chopped
Instructions
- Mix the dough. Add the 300g self-raising flour (or all-purpose flour with 2 teaspoons of baking powder), 280g Greek yogurt, and 1 teaspoon of salt to a large bowl. Using a wooden spoon or spatula, mix together until large, floury lumps start to form. Go in with your hands to mash up any lumps of yogurt and mix it in with the flour, until a cohesive dough forms. This will take a couple of minutes. Set aside and cover the bowl with a clean dish (tea) towel while you make the garlic butter.
- Make the garlic butter. Add the butter, 4 crushed garlic cloves, 2 teaspoons of flaky salt, and the handful of chopped parsley leaves to a small bowl. Mix well with a spoon until there are no more streaks of plain butter. If your butter is a bit hard, pop the bowl in the microwave for 15 seconds to soften it up. Set the bowl aside.
- Roll out the naan. Lightly flour a clean, flat surface and transfer the dough onto it. Divide it into 6 roughly equal pieces (you can use a scale if you’d like to get precise). Using as much flour as you need, roll the pieces out into rough circles, about 8″/20cm in diameter. Don’t worry if they’re not perfect circles; that’s the nature of rustic naan.
- Cook the naan. Set a pan over medium heat, then add a naan. Cook for a couple of minutes on each side. You’ll know it’s time to flip the naan when you start seeing it puff up slightly and lots of air bubbles start to appear. There should be lovely brown spots on both sides after a few minutes.
- Butter the naan. Transfer the cooked naan to a wooden board or plate, then top with 1 teaspoon of the garlic butter and smooth it all over the bread with the back of a spoon. Cover with a clean dish (tea) towel to keep the naan soft while you cook the rest.
Notes
INGREDIENT NOTES: Make sure you’re using a thick Greek or Greek style yogurt (fat-free is fine too). Anything too runny will make it tricky to make a cohesive dough and you’ll have to use a lot more flour. This will result in dense and doughy naan. These naan are also DELICIOUS with my roasted garlic butter if you a little more time, or try them with wild garlic butter.
PRO TIP: If you need to soften the butter quickly, just pop it in the microwave at 15 second intervals, stirring as you go. You don’t want it completely melted, but soft enough to mix into a paste.
STORAGE INSTRUCTIONS: The naan will keep well for 3 days in an airtight container at room temperature – just give them a quick blast in the toaster to freshen them up after day 1. They freeze well too – I like to freeze them in zip-lock bags and then just quickly defrost them in the toaster when you need them.
DOUGH TOO STICKY? The yogurt you used may have been too runny. Add 1 tablespoon of flour at a time until the dough is soft, but easy to handle. It should feel slightly tacky, but not super sticky or wet.
DOUGH TOO DRY? You need more moisture – add a teaspoon of extra yogurt at a time until it comes together into a soft dough.
NAAN FLAT AND NOT PUFFY? Your pan is likely too cold – it needs to be very hot when you add the naan. The naan may also be too thick – this makes it harder for it to puff up. Or, your baking powder might be too old and not strong enough to help the dough rise.
NAAN DRIED OUT? I recommend covering your warm, garlic buttered naan with a clean dish towel (tea towel) until you’re ready to serve them. This traps the moisture and keeps the naan nice and soft.
- Prep Time: 5
- Cook Time: 10
- Category: fakeaways
- Method: stove top
- Cuisine: indian
Nutrition
- Serving Size: 1 naan
- Calories: 284
- Sugar: 2g
- Sodium: 1132.2mg
- Fat: 9.6g
- Saturated Fat: 5.4g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 39.4g
- Fiber: 1.4g
- Protein: 9.3g
- Cholesterol: 24mg
These were so easy to make and really delicious! Rather than spreading after cooking, I decided to melt a little of my garlic and parsley butter in the pan, then spread it on one side of the dough before cooking, placing it in the hot pan buttered side up, then flipping. They were very much enjoyed by my foodie group friends alongside the butter chicken. 😋
What a genius idea Jackie!! Sounds amazing and I love that you all enjoyed them with your butter chicken xx
The new family favourite in addition to all Dished recipes! So quick and easy to make. Have used as a pizza base as well.