What's the best yogurt to use for 2-ingredient naan?

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.

How long will the 2-ingredient naan last?

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.

Can I freeze the garlic naan?

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.

What's the best pan to cook the garlic naan in?

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!)

I don't have self-raising flour - can I make the 2-ingredient naan?

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.

2 Ingredient Dough Garlic Naan (No Yeast)

Name: 2 Ingredient Dough Garlic Naan (No Yeast)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: indian
Ingredients: 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; 150g (5oz) butter; 2 teaspoons flaky sea salt; 4 garlic cloves, crushed; A handful of flat-leaf parsley leaves, chopped

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

Units Scale

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

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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