Name: 2-Ingredient Greek Yogurt Naan
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Indian-Inspired
Ingredients: 1 cup self-rising flour (plus more for dusting); 1 cup plain Greek yogurt

Soft, warm, and incredibly easy to make, this 2-Ingredient Greek Yogurt Naan has become one of my go-to recipes when I need a quick flatbread. With no yeast, no rising time, and just two basic ingredients, I get fresh, fluffy naan on the table in under 20 minutes. Whether I serve it with a curry, use it as a wrap, or enjoy it with a slather of garlic butter, this recipe always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup self-rising flour (plus more for dusting)

1 cup plain Greek yogurt

Directions

I start by mixing the self-rising flour and Greek yogurt in a large bowl until a sticky dough forms.

Then I transfer the dough to a floured surface and knead it for 3–4 minutes, until it feels smooth and elastic.

I divide the dough into 4 equal parts and shape each one into a ball.

Using a rolling pin, I roll each ball out into a circle or oval, about 1/4-inch thick.

I heat a skillet or cast-iron pan over medium-high heat, then cook each piece of naan for 2–3 minutes per side. I wait until they puff slightly and develop golden spots before flipping.

Once cooked, I like to brush them with melted butter or garlic oil for extra flavor.

Servings and timing

This recipe makes 4 servings and takes about 15 minutes total — just 5 minutes of prep and 10 minutes of cooking. Each piece has approximately 140 kcal, making it a light and satisfying addition to any meal.

Variations

There are so many ways I like to customize this naan:

Add minced garlic or chopped herbs to the dough for extra flavor.

Use whole wheat self-rising flour for a heartier version.

Turn it into a cheesy naan by adding shredded cheese before cooking.

Top with za’atar, sesame seeds, or chili flakes after cooking for a flavor boost.

I sometimes use it as a base for flatbread pizza or sandwich wraps.

Storage/Reheating

To store, I let the naan cool completely, then keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, I freeze them in a zip-top bag with parchment paper between each one.

To reheat, I warm the naan in a dry skillet for 1–2 minutes per side, or microwave it for about 15 seconds. If I want that just-cooked feel, I go with the skillet.

FAQs

What can I use if I don’t have self-rising flour?

I mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt to make a quick self-rising flour substitute.

Can I use regular yogurt instead of Greek yogurt?

Yes, but I find regular yogurt has more moisture, so I usually need to add a bit more flour to get the dough to the right consistency.

Why is my dough too sticky?

That usually means there’s too much moisture, possibly from the yogurt. I sprinkle in more flour a little at a time while kneading until the dough feels soft but not too sticky.

Can I bake this naan instead of pan-frying?

Technically yes, but I think the skillet gives the naan its classic texture and beautiful char. Baking may result in a flatter, drier bread.

Is this naan recipe healthy?

It’s a lighter version of traditional naan since it skips oil and yeast. With just two ingredients, no added sugar, and around 140 calories per serving, I consider it a healthier bread option.

Conclusion

This 2-Ingredient Greek Yogurt Naan is the ultimate no-fuss recipe. It’s fast, flexible, and perfect for busy weeknights or spontaneous meals. With just self-rising flour and Greek yogurt, I’m always just minutes away from warm, homemade bread. Whether I’m serving Indian dishes, wrapping sandwiches, or enjoying it plain, this naan never lets me down.

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