2 Ingredient Greek Yogurt Naan

2 Ingredient Greek Yogurt Naan is soft, pillowy, and unbelievably easy to make! With just self-rising flour and Greek yogurt, you’ll have warm, fluffy homemade naan on your table in under 30 minutes,no yeast, no rising time, no fuss.

Why You’ll Love This Recipe

Soft, fluffy, and incredibly easy to make, this 2 Ingredient Greek Yogurt Naan is a game-changer for quick meals. With just self-rising flour and creamy Greek yogurt, you get warm, tender flatbreads that cook up in minutes. Perfect for dipping, wrapping, or serving alongside your favorite dishes, it’s a delicious homemade staple that feels effortless and tastes amazing.

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Ingredient List

Makes 8 naan breads

• 1 ¾ cups self-rising flour (use gluten-free self-rising flour if needed)
• 1 cup Greek yogurt (any variety works—full fat, low-fat, or non-fat)
• ½ teaspoon salt (optional, but helps tone down the tanginess)
• Melted butter or oil for brushing (optional, but highly recommended for that restaurant-style shine and flavor!)

Friendly Notes:

• No self-rising flour? Make your own! For every cup of all-purpose flour, add 1 ½ teaspoons baking powder and ¼ teaspoon salt. Mix well before using.
• Greek yogurt substitutes: Regular plain yogurt works, but Greek yogurt gives the best texture. In a pinch, sour cream also does the trick!
• Dairy-free option: Use dairy-free yogurt (coconut or almond-based work great).

Why These Ingredients Work

Self-Rising Flour is the MVP here—it contains baking powder and salt, which gives the naan its lift and fluffy texture without any yeast or waiting time. It’s what makes this recipe so incredibly fast.

Greek Yogurt brings moisture, tenderness, and a subtle tang that mimics traditional naan made with yogurt and yeast. The yogurt’s acidity also reacts with the baking powder in the self-rising flour, creating those beautiful air pockets and soft texture we all love.

Salt (optional but recommended) balances the tanginess of the yogurt and enhances the overall flavor, making your naan taste more like bread and less like, well, yogurt!

Butter or Oil for finishing adds richness, shine, and that irresistible restaurant-quality look. It’s optional, but trust me—it takes these from “pretty good” to “WOW, you made this?!”

Essential Tools and Equipment

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin (optional—you can shape with your hands!)
• Non-stick skillet or cast iron pan
• Pastry brush (for buttering)
• Clean kitchen towel (to keep cooked naan warm)

How To Make 2 Ingredient Greek Yogurt Naan

Step 1: Mix the Dough

In a large bowl, combine the self-rising flour and Greek yogurt (plus salt, if using). Stir with a spoon until it comes together into a rough, shaggy dough. Once it’s mostly combined, use your hands to knead the dough right in the bowl for about 1–2 minutes until it forms a smooth, elastic ball. It should feel soft but not overly sticky. If it’s too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of yogurt.

Step 2: Portion the Dough

Lightly flour your work surface (or a large cutting board). Turn out your dough and gently flatten it into a thick circle with your hands. Using a knife or bench scraper, divide the dough into 8 equal pieces—think of cutting a pizza! Roll each piece into a small ball. This keeps things organized and ensures all your naan are roughly the same size.

Step 3: Shape the Naan

Take one dough ball and flatten it with your hands or use a rolling pin to roll it out into an oval or rough rectangular shape, about ¼-inch thick. Don’t stress about making them perfect—rustic, irregular shapes are part of the charm! Just make sure they’re thin enough to cook through but thick enough to stay soft and pillowy.

Step 4: Cook the Naan

Heat a non-stick skillet or cast iron pan over medium heat. You don’t need any oil or butter in the pan—just get it nice and hot. Place one piece of rolled-out dough into the pan. Cook for about 2–3 minutes, watching for bubbles to form on the surface and the underside to develop golden-brown spots .

Flip and cook the other side for another 1–2 minutes until it’s similarly browned and cooked through. The naan should puff up a bit while cooking, which is exactly what you want!

Step 5: Finish with Butter

As soon as you remove the naan from the pan, brush the top generously with melted butter or a drizzle of olive oil. This adds flavor, keeps the naan soft, and gives it that gorgeous shine. If you want to get fancy, mix minced garlic or chopped fresh herbs into your butter before brushing!

Step 6: Repeat and Keep Warm

Continue cooking the remaining naan pieces, stacking them on a plate and covering with a clean kitchen towel to keep them warm and soft while you finish the batch.

You Must Know

Don’t skip the kneading! Even though it’s just 1–2 minutes, kneading develops the gluten in the flour and transforms your shaggy dough into a smooth, workable ball. This is what gives your naan that perfect chewy-soft texture.

Personal Secret: I always make an extra batch and freeze the uncooked, shaped naan between sheets of parchment paper. When I need fresh naan in a hurry, I just cook them straight from frozen—add an extra minute per side. It’s like having homemade bread on speed dial!

Pro Tips & Cooking Hacks

• Use a hot pan: Your pan needs to be properly heated before you start cooking. Too cool, and your naan will be tough and dense. You want those beautiful char marks!
• Don’t overcrowd: Cook one naan at a time so you can watch it carefully and get the best browning.
• Flour your surface generously: This dough can be a bit tacky. Keep extra flour nearby for dusting as you roll.
• Press down gently while cooking: If your naan isn’t puffing up, use a spatula to press down gently on any large bubbles—this helps create more steam pockets.
• Watch your heat: If your naan is burning before cooking through, lower the heat to medium-low. Every stove is different!

Flavor Variations / Suggestions

Garlic Naan: Mix 2 cloves of minced garlic into melted butter and brush generously on hot naan. Heaven!

Herb Naan: Add 2 tablespoons of chopped fresh herbs (cilantro, parsley, or rosemary) directly into your dough, or sprinkle on top with the butter.

Everything Bagel Naan: Brush with butter and sprinkle with everything bagel seasoning while still warm.

Sweet Naan: Brush with melted butter mixed with a little honey and cinnamon for a dessert version!

Cheesy Naan: Sprinkle shredded cheese on one side before flipping in the pan.

Spicy Naan: Add ½ teaspoon of red pepper flakes to the dough or brush with chili oil instead of butter.

Make-Ahead Options

Dough: You can make the dough up to 24 hours ahead. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature (about 20–30 minutes) before shaping and cooking.

Shaped Naan: Roll out all your naan, stack them between sheets of parchment paper, and refrigerate for up to 8 hours or freeze for up to 2 months. Cook directly from the fridge or freezer—just add an extra minute of cooking time.

Cooked Naan: These are best fresh, but you can store cooked naan in an airtight container at room temperature for 1 day, then reheat in a dry skillet or wrapped in foil in the oven.

Recipe Notes & Baker’s Tips

• Self-rising flour is key! Regular all-purpose flour won’t work here without adding baking powder and salt. If you can only find all-purpose, use the substitution in the ingredients section.
• The yogurt matters: Greek yogurt works best because it’s thick and creamy. Regular yogurt is too thin and will make your dough sticky and hard to work with.
• Texture check: Your dough should be soft and smooth, not sticky or dry. Adjust with tiny amounts of flour or yogurt as needed.
• These aren’t traditional yeast naan: They won’t taste exactly like restaurant naan made with yeast, but they’re incredibly delicious in their own right—more like a soft flatbread with amazing flavor and texture.

Serving Suggestions

These naan are incredibly versatile! Serve them warm alongside:

• Indian curries like butter chicken, tikka masala, or dal
• Mediterranean dishes like hummus, baba ganoush, or Greek salad
• Soups and stews for dipping and scooping
• As sandwich wraps for gyros, shawarma, or veggie wraps
• Pizza bases for quick personal pizzas
• Breakfast with eggs and avocado

My personal favorite? Tearing off warm pieces and dunking them into a big bowl of creamy tomato soup. Simple, comforting, perfect.

How to Store Your 2 Ingredient Greek Yogurt Naan

Room Temperature: Store cooked naan in an airtight container or zip-top bag at room temperature for up to 24 hours. They’re best eaten fresh!

Refrigerator: Keep in an airtight container for up to 3 days. They’ll firm up a bit in the fridge, but a quick reheat brings them back to life.

Freezer: Stack cooked naan with parchment paper between each piece and freeze in a freezer-safe bag for up to 2 months.

Reheating: Warm in a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and heat in a 350°F oven for 5–7 minutes. You can also microwave for 15–20 seconds, but they won’t be quite as soft.

Allergy Information

Contains: Gluten (from wheat flour), dairy (from yogurt)

Gluten-Free Option: Use certified gluten-free self-rising flour or make your own with gluten-free all-purpose flour blend, baking powder, and salt.

Dairy-Free Option: Substitute with dairy-free yogurt (coconut, almond, or soy-based work beautifully).

Vegan Option: Use dairy-free yogurt to make these completely plant-based!

Questions I Get Asked A Lot

My dough is too sticky, what should I do?

Add flour, one tablespoon at a time, and knead it in until the dough is smooth and just slightly tacky but not sticking to your hands. Different brands of yogurt have different moisture levels, so you might need to adjust!

Can I make these without self-rising flour?

Yes! For every cup of all-purpose flour you use, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Mix thoroughly before adding the yogurt. This homemade version works just as well!

Why didn’t my naan puff up?

Puffing happens when steam gets trapped inside, but it’s not essential for delicious naan! Make sure your pan is hot enough and your dough isn’t rolled too thick. Some will puff dramatically, others won’t—they’ll all taste amazing either way.

Can I cook these on the grill?

Absolutely! Preheat your grill to medium-high heat and cook the naan directly on the grates for 1–2 minutes per side. Keep a close eye on them since they cook faster on the grill. The char marks are absolutely gorgeous!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your naan turned out and what you served it with.